Broccoli & Mushroom Mac

Ingredients:

1 package (16 oz.) elbow noodles

1 head of broccoli

1 package (8 oz.) Mushrooms

3 tablespoons butter

16 oz. shredded cheddar cheese

1 can cream of mushroom soup

¼ cup sour cream

Milk

Salt

Pepper

Method:

Cook the noodles according to package direction, drain. Meanwhile, slice the mushrooms; melt the butter in a small sauce pan over medium high heat. Add the sliced mushrooms to the melted butter and sauté until golden brown, then salt to taste. Cut the broccoli into small florets.  Boil the broccoli florets in salted water for 4-5 minutes, drain. In a medium bowl mix together the cream of mushroom soup, sour cream and milk (about half of the cream of mushroom can full), until well blended. Add 2/3 of the cheese and mix. Microwave the sauce to melt the cheese, salt and pepper to taste. Add the pasta back into the pot, add the sauce and stir. Add in the broccoli and mushrooms. Place in a large bowl and cover with remaining cheese. Microwave until bubbly and the cheese is melted. Sprinkle with crushed Ritz crackers if desired. Enjoy!