An easy, tasty dish that’s great for sneaking in veggies for kids. This recipe makes 4 to 6 servings

Ingredients

• 6 cups water
• 1 teaspoon salt
• 2 cups uncooked elbow macaroni
• 8 ounces shredded cheddar cheese
• 4 ounces shredded mozzarella cheese
• 1/4 cup (1/2 stick) butter
• 1 cup milk
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs, beaten
• 2 cups cooked chopped broccoli (fresh or frozen, thawed)

Instructions

• Preheat the oven to 400°F. Grease a 2-quart casserole dish. In a 6-quart pot, bring the water and salt to a boil. Add the macaroni and cook for 7 minutes, stirring occasionally. Drain.
• Return the pasta to the pot, add the Cheddar and mozzarella cheeses and butter, and stir until the cheeses and butter melt.
• Stir in the milk, seasoned salt, garlic salt, and black pepper. Stir in the eggs and the broccoli. Spoon into the prepared casserole dish.
• Bake for 30 to 40 minutes or until the top is browned.