1/2 cup onions, minced
3 tablespoons butter, divided
2 teaspoons prepared mustard
1 16-ounce container Wisconsin Cheddar Cold Pack Cheese
1/2 cup milk
1/8 teaspoon pepper
1 8-ounce package (about 2 cups) elbow macaroni, cooked according to package directions and drained
1 bunch broccoli, cut into florets, cooked in boiling water for 3 minutes, drained
1/3 cup crushed saltine crackers
Preheat oven to 375F. In 3-quart saucepan, cook onions in 2 tablespoons butter over medium heat 3 minutes. Stir in mustard. Add cheese, milk and pepper. Cook and stir until cheese melts and mixture is smooth. Stir in macaroni; spoon half into buttered 2- to 3-quart casserole. Arrange broccoli evenly over pasta, then top with remaining macaroni mixture. Melt remaining tablespoon of butter; toss with cracker crumbs in small bowl. Sprinkle crumbs over casserole. Bake for 25 to 30 minutes until bubbly and browned. Let stand 10 minutes before serving.
This recipe courtesy of Wisconsin Milk Marketing Board.