I made this dish a week or so ago and everyone loved it. The kids devoured it, and my sis & I ate the leftovers for lunch daily and were pretty bummed when it was all gone. This recipe comes from Woman's Day's October issue and let me tell you...it's a keeper!
Here's What you need:
12 oz pasta (I used 1 lb)
4 cups broccoli florets
1 container creme fraiche (I couldn't find this in the store so I used sour cream as an alternative)
1/2 tsp hot sauce
2 and 1/2 cups shredded sharp Cheddar cheese
1/2 tsp garlic powder
1/2 tsp gound ginger
Ground black pepper to taste
Bring a large pot of salted water to a boil. Add pasta and cook for 7 minutes. Add broccoli and cook another 2 minutes or until pasta is tender. Drain and set aside.
Meanwhile, in a 2 qt saucepan over med heat, whisk the creme fraiche & hot sauce until simmering, about 2 minutes.
Add the Cheddar, garlic powder & ginger, then stir over low heat until just melted. Season with pepper.
Combine sauce with macaroni & broccoli, and serve. Add extra cheese if desired.