Ingredients Jump to Instructions ↓

  1. 2 cups macaroni

  2. 500 mL 4 cups small broccoli florets

  3. 1 L

  4. 2 tbsp Gay Lea Spreadables Butter

  5. 30 mL 1/4 cup finely chopped onion

  6. 60 mL 1 tbsp each dry mustard and Worcestershire sauce

  7. 15 mL 1 tsp Louisiana-style hot pepper sauce

  8. 5 mL 1 tub Gay Lea Nordica 4% Creamed Cottage Cheese

  9. 500 g 1/4 cup milk

  10. 60 mL 1 cup shredded old Cheddar cheese

  11. 250 mL 1/2 cup fresh whole-wheat bread crumbs

  12. 125 mL

Instructions Jump to Ingredients ↑

  1. Instructions : In a large pot of boiling, salted water, cook macaroni for 8 minutes. Add the broccoli during the final 3 minutes. Drain and set aside. Meanwhile, in a large nonstick, ovenproof skillet, heat half of the butter over medium heat; saute onion for 2 minutes or until softened. Stir in mustard, Worcestershire and hot pepper sauces; cook for 1 minute. Whisk in cottage cheese and milk. Bring to a boil, stirring constantly, until cheese melts slightly and sauce in bubbly. Remove from heat and gradually stir in Cheddar cheese until melted. Toss hot pasta and broccoli with sauce; stir until well coated. Spread evenly in skillet or casserole dish. Melt the remaining butter and toss with bread crumbs; sprinkle over macaroni. Broil on the middle rack for 4 to 5 minutes or until crumbs are toasted. Makes 6 servings. ©


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