Makes: 8 servings.
2 cups (8 oz) dry elbow macaroni
2 cups chopped frozen or fresh broccoli
2 cups (8 oz) shredded sharp cheddar cheese
2 cups (8 oz) shredded Pepper Jack cheese
1 can (12 fl. oz) Carnation Evaporated Milk
1/2 cup grated Parmesan cheese, divided
1/2 tsp. ground black pepper
2 tbsp. bread crumbs
1 cup cooked ham, cut up in bite size chunks
few dashes of Tabasco sauce.
Preheat oven to 350F*. Lightly butter 1-1/2 quart casserole dish.
Cook macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time; drain.
Combine cooked pasta, broccoli, cheddar cheese, Pepper Jack cheese, ham, evaporated milk, 1/4 cup Parmesan cheese and pepper in large bowl. Pour into prepared casserole dish.
Combine remaining Parmesan cheese and bread crumbs; sprinkle over macaroni mixture. Cover tightly with aluminum foil.
Bake covered for 20 minutes. Removed foil; bake for additional 10 minutes until lightly browned.