12 oz cavatappi pasta. 1 (10 oz pkg) frozen, chopped broccoli, thawed
4 cup reduced-fat shredded cheddar cheese
1 cup Cheez-it crackers, slightly crushed
3 tbsp. butter
1/4 cup flour
3 cups 1% milk
1/4 tsp Worcestershire sauce
2 tsp. onion powder
1/2 tsp mustard powder
1-1/2 tsp. salt
1/4 tsp pepper

Preheat oven to 400°F.

Coat a 2-1/2 qt. baking dish with cooking spray. Cook pasta, drain, reserving 1/2 cup cooking water. Microwave broccoli as directed, drain. Toss broccoli with 1/2 cup cheese, and half of crackers. Reserve.

In a large pot, melt butter over med heat. Whisk in flour, cook, whisking, 1 minutes. Whisk in milk, Worcestershire sauce, onion powder and mustard powder, salt and pepper.

Bring to boil, reduce heat to medium-low. Stir in reserved cooking water and 3 cups cheese. Cook, stirring until cheese is melted. Stir in pasta.

Transfer half of pasta mix to baking dish. Top with broccoli mix, then remaining pasta mix.

Sprinkle with remaining crackers and 1/2 cup cheese.

Bake until hot and bubbly, 15 minutes.

Submitted by: Sherry Monfils