Mac and Cheese with Broccoli

Out of the many mac and cheese recipes I have made, this one really can't be beat.

12oz elbow macaroni

2 cups chopped fresh or frozen broccoli (if fresh, about one medium size head)

2 cups reduced fat sharp cheddar cheese, shredded

2 cups reduced fat pepper jack, shredded

12oz (3/4 cupish) of skin milk

1/2 cup Parmesan cheese

black pepper to taste

2 teaspoons bread crumbs

Preheat oven to 350*. Grease a 9x13 pan.

Cook macaroni according to directions on box. Add broccoli to boiling pasta water during last 3 minutes of cooking. Drain.

Combine cooked pasta, milk, cheeses (reserve 1/4 cup of Parmesan cheese) and pepper in a large bowl. Pour and spread into prepared pan.

Mix remaining Parmesan cheese and bread crumbs. Sprinkle evenly over pasta mixture. Cover tightly with tin foil.

Bake for 2o minutes then uncover and bake 10 more minutes or until cheese is melted.

Note: I forgot if I added an egg or two to this. If you got chickens and a million eggs in your fridge, go ahead and experiment!

And it's leftover friendly too!