Broccoli and cheddar mac and cheese
Uncooked whole wheat elbow macaroni
4 cup(s), small florets
1 medium clove(s), minced
1% low-fat milk
2 cup(s), (1%)
Shredded cheddar cheese
4 oz, extra- sharp (1 cup)
Grated Parmesan cheese
Whole wheat Panko breadcrumbs
- Spray 2-quart flameproof baking dish with nonstick spray.
- Cook macaroni according to package directions, adding broccoli during last 2 minutes of cooking time. Drain well.
- 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.
- Preheat broiler.
- 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.
- Per serving: 1 cup