Photo of Baked macaroni and cheese with broccoli by WW

Baked macaroni and cheese with broccoli

4
4
4
SmartPoints® value per serving
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
8
Difficulty
Moderate
This casserole-like dish hits the spot when you’re in the mood for a hearty pasta recipe. Serve right away for the best flavour and texture.

Ingredients

Unsalted butter

1 tsp(s)

Parmesan cheese

3 tbsp(s), grated

Fresh breadcrumbs

cup(s)

Fat free skim milk

2½ cup(s)

All-purpose flour

cup(s)

Uncooked onion(s)

½ cup(s), diced

Low-fat shredded cheddar cheese

1 cup(s), sharp-variety

Dijon mustard

1 tsp(s)

Table salt

1½ tsp(s)

Black pepper

½ pinch, freshly ground

Cooked elbow pasta

2½ cup(s), gemelli or other twisted pasta

Table salt

tsp(s), for pasta cooking water

Cooked broccoli

2½ cup(s), florets

Instructions

  1. Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.
  2. Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.
  3. Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.
  4. In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
  5. Remove from heat and whisk in Cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
  6. Transfer to a baking dish and sprinkle top evenly with bread crumb mixture. Bake until bubbly at edges, about 20 to 25 minutes.