2 cups (about 6-1/2 ounces) whole wheat elbow macaroni
2 chicken bouillon cubes
1/4 cup boiling water
2 tablespoons corn starch
1-3/4 cups skim milk
1 tablespoon Minced Onion
1/4 teaspoon Garlic Powder
1/8 teaspoon Black Ground Pepper
1/8 teaspoon Cayenne Pepper
1-3/4 cups (7 ounces) shredded sharp 2% milk cheddar cheese
3 cups frozen broccoli flowerettes, thawed
1 cup topping, your choice: corn flakes, garlic croutons, crushed saltines OR cheese crackers
optional Spanish Paprika
Preheat oven to 350°F.
Cook macaroni according to package directions.
Dissolve bouillon cubes in boiling water; set aside. Combine corn starch and milk in a medium saucepan. Add dissolved bouillon cubes, onion, garlic powder, black pepper and cayenne pepper. Stirring constantly, bring to a boil; boil and stir for 1 minute. Remove from heat.
Gradually stir in cheeses until melted. Add cooked pasta and broccoli. Stir until blended. Pour mixture into a greased 2-quart casserole dish; top with desired topping. Sprinkle with paprika, if desired.
Bake 20 to 30 minutes or until brown and bubbly.
TIP: Broccoli can be quickly thawed by adding to hot pasta water immediately before straining macaroni.