Homemade Mac and Cheese Casserole

Preheat oven to 350°F. Line a 2-quart casserole dish with Reynolds Wrap^® Non-Stick Aluminum Foil, dull side facing up. Set aside.

Cook the pasta in a large pot according to the package directions add the broccoli for the last 3 minutes of cooking. Drain in a colander set aside.

Melt 2 tablespoons butter in the pot over medium heat. Add the onion and garlic sauté about 5 minutes, until onion is tender. Stir in flour, salt and black pepper. Add the milk all at once. Continue cooking while stirring constantly, until bubbly and slightly thickened. Add cheddar cheese and cream cheese stir until melted. Stir cooked pasta and broccoli into cheese sauce. Spread evenly in the foil-lined casserole dish.

Melt the remaining 2 tablespoons of butter. Stir melted butter and breadcrumbs in a small bowl until combined. Sprinkle evenly over pasta.

Bake uncovered, about 25 minutes until bubbly and the center of the casserole reaches 165°F. Let stand for 10 minutes before serving.