Directions

• To blanch broccoli, bring 4 cups of water to a boil in a medium pot. Place the broccoli in the boiling water and cook for 2-3 minutes. Immediately remove the broccoli using a slotted spoon and into a bowl of ice water. Take the broccoli out of the ice water bath onto a paper towel-lined plate and set aside.
• Heat the oil in a large skillet on medium. Add the Capital Bavarian Smokies and cook for about 5 minutes or until the sausage is golden brown. Remove to a plate and set aside.
• Turn on the broiler, and make sure the oven rack is 3-4 inches from the broiler. In a large, broil-safe, skillet melt butter on medium-low heat. Whisk in the flour, cooking for 1 minute. Turn the heat to low. Slowly drizzle in the milk whisking constantly to avoid lumps. Cook for about 8 – 10 minutes, or until the sauce has thickened, stirring constantly. Stir in the next 5 ingredients and mix well.
• Turn the heat off on the skillet and add the cheese. Mix until melted and the sauce is thickened. Add in the broccoli, Bavarian Smokies, and cooked macaroni and stir until well combined.
• Sprinkle on the panko mixture evenly over top the macaroni and place under the broiler for 1 to 2 minutes or until lightly browned. Watch carefully so it does not burn! Remove from the oven and serve immediately.