BLUE BONNET EASY MACARONI AND CHEESE
Makes: 8 servings

1 can (46 ounces) ButterballŪ Chicken Broth, or beef broth
12 ounces uncooked macaroni noodles
1/2 cup Blue BonnetŪ-stick, divided
1/4 cup all-purpose flour
2 cups shredded sharp Cheddar cheese
30 crackers, coarsely crumbled

Preheat oven to 400F.

In a Dutch oven or large heavy pot, add broth and bring to boil over high heat. Add pasta and cook according to package directions, omitting salt or oil.

Drain, reserving 2 cups broth (if necessary, add water to measure 2 cups liquid total). Set aside.

Place a medium saucepan over medium-high heat until hot. Add 1/4 cup of the Blue BonnetŪ. When melted, blend in flour. Gradually add reserved broth, stirring constantly until mixture thickens and boils. Cook 2 minutes, stirring constantly. Stir in cheese until melted.

Combine cheese sauce and macaroni in 2-quart casserole.

Melt the remaining Blue BonnetŪ, stir in cracker crumbs. Sprinkle evenly over casserole.

Bake 30 minutes or until hot.

Serving Suggestions:
Serve as an entree with a mixed green salad filled with your favorite veggies and tossed with an olive oil vinaigrette and steamed whole green beans alongside, if desired.

Source: ConAgra Foods