Baked Macaroni and Cheese with Broccoli
4
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
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
⅓ cup(s)
Fat-free skim milk
2½ cup(s)
All-purpose flour
⅓ cup(s)
Onion
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(es), freshly ground
Cooked elbow pasta
2½ cup(s), gemelli or other twisted pasta
Table salt
⅛ 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.
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