Greenridge Farm

Ingredients:

• 12 oz box elbow macaroni

• 4 tbsp butter

• 1/4 cup all purpose flour + 1 tablespoon

• 2 cups whole milk

• 1 cup chicken or vegetable broth

• 3 cups shredded sharp cheddar cheese (for best results, shred yourself)

• 1 cup shredded gruyere cheese(for best results, shred yourself)

• salt and fresh ground pepper to taste

• 10 ounces fresh broccoli florets

• 1 package Greenridge Farm Mild Italian Chicken Sausage

• 3 tbsp grated parmesan cheese

• 1/2 cup italian style seasoned bread crumbs

• ¼ teaspoon paprika

• Olive oil

InSTRUCTIONs:

1. Preheat oven to 375°F.

2. In a large pot of salted water, cook macaroni and broccoli together according to package directions for al dente

3. Drain macaroni and broccoli and drizzle with olive oil. Set aside to cool while preparing cheese sauce.

4. Melt 3 tablespoons of butter in a deep saucepan.

5. Whisk in flour over medium heat and continue whisking for about 1 minute until it bubbles.

6. Gradually whisk in the milk and chicken stock until smooth. Continue whisking until you see bubbles. Cook for another 2 minutes, stir in salt and pepper.

7. Add two cups of sharp cheddar and whisk until smooth. Add another cup of sharp cheddar and the cup of gruyere, continue whisking until creamy, smooth and thick.

8. Add cooled macaroni, broccoli and chicken sausage and mix well.

9. Grease a 9″x13″ baking dish with olive oil or cooking spray.

10. Pour mac and cheese mixture into the prepared baking dish.

11. In a small microwave safe bowl, melt the remaining 1 tablespoon of butter.

12. Add the grated parmesan cheese, breadcrumbs and paprika to the melted butter and mix until combined. Sprinkle over the top of the mac and cheese.

13. Bake until golden and bubbly, about 20 minutes.