1 lb macaroni, cooked to almost al dente
2 cups broccoli florets
1 medium onion, sliced
3 cloves of garlic, sliced
2 cups shredded sharp cheddar
1 cup fresh tomatoes, large dice
1/2 cup milk
1 tablespoon oil
2 teaspoons mustard powder
1 teaspoon hot paprika
Preheat oven to 375. While you are cooking the pasta, heat the oil in a skillet. When it is hot, add the broccoli, garlic and onion and saute until the onion is translucent and the broccoli is bright and hot. In a small bowl or measuring cup, toss the cheddar, mustard and paprika. Toss the broccoli mixture with the drained pasta. In a large casserole, alternate layering the cheese and pasta, starting and ending with pasta. Arrange the tomatoes between layers. When finished, pour the milk over the pasta, cover and bake for 25 minutes. Remove cover and bake for an additional 20 minutes or until bubbly and hot. Serve.
When the weather is cold and blustery, nothing tastes better than bubbling hot macaroni and cheese. With this version I upped the nutritional count and the flavor by adding broccoli and some hot house tomatoes to make a completely one dish meal.