Belvita Breakfast Biscuits Waffles on a Stick made with Chunky CHIPS AHOY! Cookie Pieces Sweet Corn & Shrimp Arancini made with RITZ Crackers Dessert Burritos made with OREO Cookie Pieces Honey Maid Grahams Whole Grain PREMIUM Saltines Sour Patch Kids


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  • 3 oz. broccoli florets, cut into 1/2-inch pieces
  • 1 oz. butter, melted, divided
  • 2-3/4 oz. RITZ Crackers, coarsely crushed, divided
  • 1 oz. diced pimiento, drained, patted dry
  • 20 oz. prepared mac & cheese
  • 1-1/2 oz. white Cheddar cheese, grated
  • 2 slices bacon, cooked, crumbled


Nutritional facts are based on a single serving
Calories 520
Total fat 32g
Saturated fat 16g
Trans fat 0g
Cholesterol 75mg
Sodium 1100mg
Carbohydrate 42g
Dietary fiber 2g
Sugars 6g
Added sugars 1g
Protein 17g
Vitamin D 0%DV
Calcium 30%DV
Iron 15%DV
Potassium 6%DV


  1. Toss  broccoli with half the butter to evenly coat. Place on baking sheet. Bake in 375°F standard oven 8 to 10 min. or until browned but still firm. Set aside.
  2. Brush  bottom of 1-qt. baking pan with remaining butter. Sprinkle with 2 Tbsp. coarse cracker crumbs.
  3. Fold  broccoli and pimiento into prepared mac & cheese. Spoon into prepared pan. Top with combined cheddar, bacon and remaining coarse cracker crumbs.
  4. Reduce  oven temperature to 350°F. Bake mac & cheese 8 to 10 min. or until topping is golden brown.
  5. Spoon  into individual serving bowls.
  6. Chef's Tip:

    Put your signature spin on crumbles made with RITZ Crackers. Simply swap in your favorite ingredients.

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