1 (10 oz.) pkg. frozen chopped broccoli or 1 lb. fresh broccoli
1/2 c. butter
1/2 c. flour
3 c. milk
1-2 c. cheese
2 c. elbow or shell macaroni

Cook broccoli according to package directions. Drain and set aside. If using fresh broccoli, trim large ends. Cook in boiling, salted water for 8 to 10 minutes until tender. Drain, cool slightly and chop.

In a medium sized saucepan, melt butter, add flour and stir until blended. Cook for a minute or so, but do not brown. Remove from heat, add milk, one cup at a time, stir until smooth after each addition.

Return to heat, add cheese and blend until melted and smooth. For a thinner sauce, add additional milk, 1/4 cup at a time, until the desired consistency is reached.

Cook macaroni in boiling salted water, according to package directions, using the minimal time; drain.

Add drained broccoli and macaroni to cheese sauce and gently stir until well mixed. Serve or transfer to a baking dish and bake for 20 minutes at 350 degrees. Yield: 4 to 6 servings.