Baked Macaroni and Cheese With Broccoli |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This casserole dish hits the spot when you are in the mood for some comfort food. Serve right away for the best flavor and texture. Ingredients:
12 ounces uncooked twisted pasta (about 2 1/2 cups) |
1/8 teaspoon table salt, for pasta cooking water |
10 ounces broccoli, small florets (about 2 1/2 cups) |
1 teaspoon butter |
1/3 cup fresh breadcrumb |
3 tablespoons grated parmesan cheese |
2 1/2 cups skim milk |
1/3 cup all-purpose flour |
1/2 cup diced onion |
1 cup shredded low-fat sharp cheddar cheese |
1 teaspoon dijon mustard |
1 1/2 teaspoons table salt |
1/2 teaspoon black pepper, freshly ground |
Directions:
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. Divide into 8 pieces and serve. Yields 1 piece per serving.
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