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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Creamy and cheesy, this dressed-up version of mac & cheese provides all the goodness of comfort food without the extra fat. âNancy Latulippe, Simcoe, Ontario Ingredients:
1-1/2 cups uncooked elbow macaroni |
4 cups fresh broccoli florets |
1 large onion, finely chopped |
1 cup cubed fully cooked ham |
1 medium sweet red pepper, chopped |
1 tablespoon butter |
1/3 cup king arthur unbleached all-purpose flour |
4 cups fat-free milk |
2-1/2 cups (10 ounces) shredded reduced-fat cheddar cheese |
1/4 cup minced fresh parsley |
2 teaspoons dijon mustard |
1/2 teaspoon garlic powder |
1/2 teaspoon italian seasoning |
1/4 teaspoon pepper |
topping: |
1/4 cup dry bread crumbs |
1 tablespoon butter, melted |
Directions:
1. Cook macaroni according to package directions. Meanwhile, place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender.
2. In another saucepan, saute the onion, ham and red pepper in 1 tablespoon butter until vegetables are crisp-tender. Sprinkle with flour; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Stir in the cheese, parsley, mustard and seasonings until blended. Drain broccoli and macaroni; stir into cheese sauce. Transfer to a greased 2-qt. baking dish (dish will be full).
4. Combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
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