Macaroni and Cheese Italian

Ingredients

• 8 ounces uncooked ziti pasta or 8 ounces penne
• 2 cups frozen broccoli florets
• 2 cups milk
• 14 cup all-purpose flour
• 12 teaspoon salt
• 14 teaspoon hot pepper sauce
• 1 clove garlic
• minced
• 6 ounces shredded provolone cheese
• 12 cup roasted red pepper
• drained
• chopped (from a jar)
• 2 tablespoons Italian style breadcrumbs
• 2 teaspoons margarine or 2 teaspoons butter
• melted

Instructions

1. In large saucepan, cook ziti to desired doneness as directed on package, adding broccoli during last minute of cooking time.
2. Drain; return to saucepan.
3. Heat oven to 350F Spray a 2-quart casserole dish with nonstick cooking spray.
4. In a medium saucepan, combine 1/2 cup of the milk, flour, salt, hot pepper sauce and garlic; stir with wire whisk until smooth.
5. Stir in remaining 1 1/2 cups milk.
6. Cook over medium heat until mixture boils and thickens, stirring frequently.
7. Remove from heat.
8. Add cheese; stir until melted.
9. Add cheese sauce to cooked ziti and broccoli; mix well.
10. Stir in roasted peppers.
11. Spoon into sprayed casserole.
12. In small bowl, combine bread crumbs and melted margarine; mix well.
13. Sprinkle over top of casserole.
14. Bake at 350F for 20 to 25 minutes or until casserole is bubbly and crumbs are golden brown.