INGREDIENTS
2 cups
dried elbow macaroni
4 cups
broccoli florets
4 tbsp
butter
4 tbsp
all purpose flour
2 cups
whole milk
2
blocks Blarney Castle Cheese, shredded
1 tsp
dijon mustard
1/2 tsp
garlic powder
1/4 tsp
black pepper
1 lb
kielbasa, cut into bite size pieces
salt
3/4 cup
panko bread crumbs
1/2 cup
freshly grated Parmesan cheese
1 tbsp
extra virgin olive oil
1/4 tsp
garlic powder