What's for Dinner?

I don't remember where this recipe came from, but man is it ever good. It's got a little kick (or a lot, depending on your taste) and you can take the cayenne pepper out completely for those more sensitive palates.

Ingredients:

8 oz elbow macaroni
1 c. broccoli florets (fresh or frozen)
4 T. butter
2 T. flour
2 c. milk (low- or no-fat works just as well as whole)
1 c. shredded sharp cheddar cheese
1/2 c. shredded Gruyere cheese
1/4 c. grated parmesan
1/2 t. salt
1/4 t. cayenne pepper
1/4 c. bread crumbs

Directions:

1. Cook macaroni according to package directions until al dente or still slightly firm (it will cook more in the oven).

2. Fill another saucepan 3/4 full with water. Bring to a boil, add broccoli, reduce heat to medium, cook until al dente. Drain and set aside.

3. Preheat oven to 375 degrees F, grease an 8x8 inch glass baking dish

4. In a medium sauce pan, melt butter. Add flour, stirring 1 minute, until smooth. Gradually whisk in milk, stirring continuously until thickened, about 3 minutes. Remove from heat.

5. Reserve 1/4 c. cheddar cheese. Stir remaining cheeses, salt & cayenne into sauce until cheeses melt. Add macaroni & broccoli to sauce and pour into prepared baking dish.

6. Bake for 15 minutes, sprinkle top with reserved cheddar and bread crumbs. Bake 10 to 15 minutes longer, until bubbly.

Photo source