Broccoli and cheddar mac and cheese
10
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Yes, you can have your mac and cheese and eat it too, especially when it is packed with a serving or two of vegetables. Extra-sharp cheddar and Parmesan cheeses add loads of flavor to classic bechamel sauce and a rich, creamy texture that clings to the macaroni and broccoli florets. Japanese breadcrumbs, or panko, adds a tempura-like crunch to the top of this casserole as it crisps beneath the broiler. Add a side salad of crunchy greens, tomato wedges, and shaved radishes dressed with a light vinaigrette and you have a deliciously satisfying vegetarian meal.
Ingredients
Uncooked whole wheat elbow macaroni
1½ cup(s)
Broccoli
4 cup(s), chopped, small florets
Olive oil
2 Tbsp
Garlic
1 clove(s), minced
All-purpose flour
2 Tbsp
1% low fat milk
2 cup(s), (1%)
Shredded cheddar cheese
4 oz, extra- sharp (1 cup)
Grated Parmesan cheese
5 Tbsp
Dijon mustard
1 tsp
Table salt
1 tsp
Cayenne pepper
⅛ tsp
Whole wheat panko breadcrumbs
¼ cup(s)
Cooking spray
2 spray(s)
Instructions
1
Spray 2-quart flameproof baking dish with nonstick spray.
2
Cook macaroni according to package directions, adding broccoli during last 2 minutes of cooking time. Drain well.
3
Meanwhile, to make sauce, heat oil in large saucepan over medium heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add flour and cook, whisking constantly, 1 minute. Gradually whisk in milk. Cook, whisking often, until mixture comes to boil and thickens, about 8 minutes. Remove from heat and add Cheddar, 4 tablespoons of Parmesan, mustard, salt, and cayenne. Stir until cheese melts.
4
Preheat broiler.
5
Add broccoli and macaroni to sauce. Stir to combine and pour into prepared baking dish. Stir together panko and remaining 1 tablespoon Parmesan in small bowl; sprinkle evenly over pasta. Lightly spray topping with nonstick spray. Broil 6 inches from heat until crumbs are lightly browned, about 3 minutes.
6
Per serving: 1 cup
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