Ingredients:

2 cups uncooked elbow macaroni.

1 cup broccoli florets (fresh or frozen). 5 tablespoons butter.

2 tablespoons flour.

2 cups milk.

½ teaspoon salt.

8 ounces cheddar cheese cut into ½-inch pieces.

½ cup dry bread crumbs.

Directions:

Cook macaroni, adding broccoli during the last four minutes of cooking time. Drain. Melt 4 tablespoons butter, stir in flour. Cook over heat, stirring for about 1 minute until it bubbles and looks smooth. Add milk and salt. Cook until sauce thickens. Add cooked macaroni, broccoli and cheese. Stir until the cheese melts. Spoon into an ungreased 2-quart casserole. Melt remaining butter. Mix bread crumbs over the macaroni and cheese. Bake 20-25 minutes at 350°F. until golden brown.