Baked Macaroni and Cheese with Broccoli

8
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 flavor and texture.

Ingredients

cooking spray

2 spray(s)

uncooked pasta

12 oz, gemelli or other twisted pasta (about 2 1/2 cups)

table salt

tsp, for pasta cooking water

uncooked broccoli

10 oz, small florets (about 2 1/2 cups)

salted butter

1 tsp

fresh breadcrumbs

cup(s)

grated Parmesan cheese

3 Tbsp, divided

fat free skim milk

2½ cup(s)

all-purpose flour

cup(s)

uncooked onion(s)

½ cup(s), diced

WeightWatchers Reduced fat Mexican style blend shredded cheese

1 cup(s)

Dijon mustard

1 tsp

table salt

1½ tsp

black pepper

½ tsp, freshly ground

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 shredded 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 crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.

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