Ingredients:

8 oz San Giorgio® Elbow Macaroni
2 cups (8 oz.) Monterey Jack cheese, shredded
2 cups sour cream
eggs, lightly beaten
1 pkg (10 oz.) frozen chopped broccoli, cooked and drained

Cooking Directions:

1.  Heat oven to 350ºF.  Prepare pasta according to package directions; drain.

2.  Meanwhile, in large bowl, stir together 1 cup cheese, sour cream, eggs and broccoli; stir in hot cooked pasta.  Add salt and pepper to taste.

3.  Spoon into 2-quart casserole dish; top with remaining 1 cup cheese.

4.  Bake, uncovered, 30 minutes or until hot and bubbly.