1 tbsp. + 1 tsp. butter
1 c. each diced onions & red bell pepper
1 sm. garlic clove, minced
1 tbsp. all purpose flour
1 packet instant chicken broth & seasoning mix
1 c. skim milk
1/4 lb. Gorgonzola or blue cheese
3 tbsp. whipped cream cheese
4 c. broccoli florets, blanched & chopped
3 c. cooked macaroni (hot)

Any shape macaroni may be used in this dish. For variety, try combining different shapes.

In 12" non-stick skillet or 4 quart saucepan heat butter until bubbly and hot; add onions, pepper and garlic and saute until onions are translucent, 2 to 3 minutes. Sprinkle flour and broth mix over vegetables and stir quickly to combine; cook, stirring constantly, for 1 minute. Continue to stir, gradually add milk and bring just to a boil. Reduce heat to low; add cheeses and cook, stirring constantly, until cheeses are melted. Stir in broccoli and cook until heated through; serve over macaroni. Makes 4 servings.