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Prep 30min
Total60min
Servings12
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Ingredients
3
tablespoons butter or margarine
1/2
cup Progresso™ plain or Italian style panko crispy bread crumbs
4
oz uncooked elbow macaroni
1/4
cup Gold Medal™ all-purpose flour
1
teaspoon salt
1
cup milk
1
package (12 oz) frozen broccoli and cheese
1
cup shredded sharp Cheddar cheese (4 oz)
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Steps
1
Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups. In small microwavable bowl, microwave 1 tablespoon of the butter uncovered on High 15 to 30 seconds or until melted. Stir in bread crumbs; set aside.
2
Cook and drain macaroni as directed on package.
3
Meanwhile, melt remaining 2 tablespoons butter in 4-quart saucepan over low heat. Stir in flour and salt. Cook 1 minute, stirring with whisk. While continuing to stir, add milk. Cook and stir 1 to 2 minutes or until thickened and smooth. Stir in frozen broccoli and Cheddar cheese. Cover; cook 8 to 10 minutes, stirring occasionally, until thoroughly heated. Remove form heat; stir in macaroni until well blended.
4
Spoon about 1/4 cup macaroni into each cup. Top each with 1 teaspoon bread crumb mixture.
5
Bake 20 to 25 minutes or until hot and topping is golden brown. Cook 5 minutes; remove from pan.
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Store leftovers in refrigerator. Reheat in 350°F oven 10 to 15 minutes or until thoroughly heated.
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