Skinny Baked Mac & Cheese with Broccoli Recipe
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Ingredients: |
Ingredients: 12 oz. wide egg noodles
12 oz. frozen broccoli
2 T. light butter
1/4 c. onion, minced
1/4 c. whole wheat flour
2 c. skim milk
1/8 tsp. salt
1/8 tsp. pepper
1 c. reduced-sodium chicken broth (use vegetable broth for a vegetarian dish)
1 c. reduced-fat, shredded cheddar cheese
1/8 c. Parmigianino-Reggiano, grated
1/4 c. whole wheat breadcrumbs
cooking spray
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Directions: |
Directions:Preheat oven to 375°. Cook pasta and broccoli together in a large pot of salted water according to package directions for al dente (or slightly undercooked). Drain. In a large, heavy skillet, melt butter. Add onion and cook over low heat about 2 minutes. Add flour and cook another minute or until the flour is golden and well combined. Add milk and broth and raise heat to medium-high until it comes to a boil. Cook about 5 minutes or until the sauce becomes smooth and thick. Whisk frequently. Season with salt and pepper. Once the sauce is thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Add cooked macaroni and broccoli and mix well. Pour into a lightly sprayed 9x13 baking dish. Top with Parmigiano-Reggiano and breadcrumbs. Lightly mist with cooking spray. Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden. |
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