Broccoli and Cheddar Mac and Cheese
- Total Time
uncooked whole wheat elbow macaroni1 ½ cup(s)
uncooked broccoli4 cup(s), small florets
olive oil2 Tbsp
garlic clove(s)1 medium clove(s), minced
all-purpose flour2 Tbsp
low-fat milk2 cup(s), (1%)
shredded cheddar cheese4 oz, extra- sharp (1 cup)
grated Parmesan cheese5 Tbsp
Dijon Mustard1 tsp
table salt1 tsp
cayenne pepper⅛ tsp
whole wheat Panko breadcrumbs¼ cup(s)
cooking spray2 spray(s)
- 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