Cheeseball broccoli buffalo mac and cheese

To celebrate the end of the school year (and use up some very stale utz cheeseballs), I wanted to make cheeseball/buffalo blue cheese dip broccoli. I thought I could mix it into a Mac and Cheese for a one dish meal, but I had some ingredient malfunctions.

My daughter helped me, and by the end I was sure we had invented something inedible.

It was surprisingly incredibly delicious.

Ingredients:
- 7 ounces whole wheat rotini
- 2 tablespoons Earth Balance margarine
- 5 fresh stalks of chives from the garden
- 1 1/4 cup unsweetened Silk soy milk
- 1/2 cup vanilla silk
- salt
- pepper
- garlic powder
- 6 ounces extra sharp cheddar
- 2 ounces mozzarella
- 1/4 cup Archer Farms buffalo blue cheese dip
- 1 cup chopped spinach
- 6 broccoli spears
- 2 cups crushed Utz cheeseballs

Preheat oven to 375. grease skillet withthin layer of canola oil. Cook pasta. Drain. Set aside.

Melt margarine and cook chives in a 3 quart saucepan. Add salt and pepper. Reduce heat. Add milks, cheese, and dip. Stir constantly until well melted. Add spinach.

Pour 80% of the sauce over the pasta. Pour pasta into skillet. Sprinkle a light layer of garlic powder over the pasta.

Add broccoli artfully on top. Cover with remaining cheese sauce. Sprinkle cheese ball crumbs over everything. Cover skillet with foil and bake for 25 minutes. Remove foil and bake 10 minutes more.