4-1/2 oz. sharp Cheddar
4-1/2 oz. Mozzarella
4-1/2 oz. ridged or plain elbow macaroni
2 c. broccoli florets
2 tbsp. plain wheat germ
1 tbsp. bacon bits
1 tbsp. mustard
1/2 tsp. salt
Pinch of ground red pepper
1 c. evaporated milk

1. Preheat the oven to 450 degrees. Spray a 6-cup shallow baking dish with nonstick cooking spray.

2. Cut the Cheddar cheese and the Mozzarella into 1/4 inch cubes.

3. In a large saucepan of boiling water, cook the macaroni until al dente, 8 to 10 minutes, or according to package directions. If using fresh broccoli florets, add them to the pasta 3 minutes before the pasta is done. (If using thawed frozen broccoli, pat it dry with paper towels).

4. Drain the macaroni (and fresh broccoli) and return it to the saucepan in which it was cooked. Add the Cheddar cheese, Mozzarella, wheat germ, bacon bits, mustard, salt, and ground red pepper. If using thawed frozen broccoli, add it here.

5. Spoon the mixture into the prepared baking dish, pour the milk evenly over the top, and bake until bubbly and golden, 18 to 21 minutes.