We haven't had a good old fashioned mac and cheese fight for a
while... I'll start. ;-)

1 lb elbow macaroni
5 Tbl Butter
6 Tbl flour
5 cups milk
steamed broccoli cut into pieces (how ever much you'd like)
8oz sharp cheddar- shredded
8oz Monterey Jack - shredded
fresh bread crumbs

cook 1 pound of elbows

In a large pan, melt butter. Whisk in flour and cook over medium heat
for 4 or 5 minutes, keep tirring. Slowly add cold milk, constantly
whisking. Cook over medium heat until thickened to coat a spoon. (5
minutes or so) Fold in cheese until melted and add broccoli.

Put macaroni in to a 9x13 inch baking dish that's broiler safe and mix
in the cheese sauce and broccoli. Cover with bread crumbs. Put the
oven rack towards the lower part of the oven and put the dish under
the broiler until the bread crumbs are golden brown.

Let it rest for 5-10 minutes and serve.
--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...