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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 mustard
1/8 teaspoon pepper
1 container (16 ounces) Pine River
sharp cheddar cold pack cheese
1/3 cup saltine cracker crumbs

    Heat oven to 350 degrees. Cook macaroni according to package directions until al dente; drain. Meanwhile, arrange broccoli in a steamer basket. Place basket into 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-high heat for 3-5 minutes or until crisp-tender. Reduce heat to medium-low. Gradually stir in milk, mustard and pepper. Bring to a gentle boil, stirring constantly. Remove from the heat. Gradually stir in cheddar until melted. Stir in macaroni and broccoli. Transfer macaroni mixture to a greased 2-quart baking dish. Melt remaining butter; toss with cracker crumbs. Sprinkle crumbs over top. Bake for 25-30 minutes until bubbly. Let stand for 10 minutes before serving.

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