Broccoli Macaroni and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This creamy broccoli mac and cheese recipe features broccoli, Cheddar-American cheese, and a delicious breadcrumb topping. Ingredients:
1/4 cup butter or margarine, divided |
2 tablespoons all-purpose flour |
2 cups milk |
1 (8-ounce) package shredded cheddar-american cheese blend |
1/2 teaspoon salt |
1/8 teaspoon ground red pepper |
1 (10-ounce) package frozen broccoli, thawed and coarsely chopped |
8 ounces elbow macaroni, cooked |
1/4 cup fine, dry breadcrumbs or 1/2 cup grated parmesan cheese |
Directions:
1. Melt 2 tablespoons butter in a large saucepan over medium heat, and whisk in all-purpose flour; cook, whisking constantly, 2 minutes.
2. Whisk in milk gradually; cook, whisking constantly, 5 minutes or until mixture thickens. Remove from heat. Add shredded cheese, salt, and pepper, stirring until cheese melts. Stir in broccoli and pasta. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with breadcrumbs; dot with remaining 2 tablespoons butter.
3. Bake at 350° for 25 to 30 minutes.
4. To lighten: Substitute equal portions reduced-calorie margarine, 2% reduced-fat milk, and 2% reduced-fat shredded sharp Cheddar cheese, and reduce salt to 1/4 teaspoon. Cook as directed, and pour into baking dish. Stir together remaining margarine, melted, and breadcrumbs; sprinkle over pasta mixture. Bake as directed, and let stand 5 minutes before serving.
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