Ingredients
4cupsmacaroni,(1 pound) or medium-sized shell noodles
2eggs
12ozevaporated milk,(1 can)
10ozbroccoli,(1 bag) thawed
¼tspdry mustard
½tspgarlic powder
½tsponion powder
½tspsalt
¼tsppepper
4tbspbutter
3cupscheddar,(1 pound) shredded, such as Gruyere or white cheddar
1cupfresh parmesan,(4 oz) shredded
Preparation
Bring 8 cups of water to a boil in a large pot, stir in noodles, and cook until almost tender.
Meanwhile, add the eggs, evaporated milk, thawed broccoli, mustard powder, garlic powder, onion powder, salt, and pepper to the jar of the blender. Blend for about 30 seconds until smooth.
Drain the pasta and return to the pot. Set the pot over low heat and stir in the butter until melted.
Stir in the egg mixture and ½ of the cheddar.
Continue to cook over low heat, gradually stirring in the remaining cheese, for about 5 minutes until the mixture is hot and creamy, and the cheese is melted.
Season with salt and pepper to taste.
Serve right away. Enjoy!
