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  • Pine River

Family Favorite Mac and Cheese

Updated: Sep 6, 2022


  • 2 cups uncooked elbow macaroni

  • 2 cups fresh or frozen broccoli florets

  • 1/2 cup chopped onion

  • 3 tablespoons butter, cubed and divided

  • 1/2 cup milk

  • 1 to 2 teaspoons prepared mustard

  • 1/8 teaspoon pepper

  • 2, 8 oz containers of Pine River Sharp Cheddar Cold Pack cheese

  • 1/3 cup crushed saltine crackers


  • Heat oven to 350°F.

  • Cook macaroni according to package directions until al dente; drain.

  • Meanwhile, arrange broccoli in a steamer basket. Place basket in a saucepan over 1 1/2 inches of water; bring to a boil. Cover and steam for 5-8 minutes or until broccoli is crisp-tender. Remove from the heat; keep warm.

  • Sauté onion in 2 tablespoons butter in a large saucepan over medium heat until crisp-tender. Reduce heat to low. Gradually whisk in milk, mustard and pepper. Bring milk mixture to gentle boil over medium heat, whisking constantly.

  • Reduce heat to low; gradually whisk in cheddar until smooth. Stir in macaroni and broccoli. Remove from the heat.

  • Transfer macaroni mixture to a greased 2-quart baking dish. Melt remaining butter; combine with cracker crumbs. Sprinkle crumbs over top. Bake for 25-30 minutes until bubbly. Let stand for 10 minutes before serving.

Recipe and photos courtesy of Dairy Farmers of Wisconsin. Visit:

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