Baked Macaroni and Cheese W/ Broccoli Recipe #380076
Weight Watchers friendly mac and cheese recipe
by hayleyerin
1 hour | 15 min prep
SERVES 8
- cooking spray, 2 sprays
- 12 ounces uncooked pasta (preferrably whole wheat, 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, divided
- 2 1/2 cups skim milk
- 1/3 cup all-purpose flour
- 1/2 cup onion, diced
- 1 cup low-fat shredded cheddar cheese (sharp)
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons table salt
- 1/2 teaspoon black pepper (freshly ground)
- Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.
- 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.
- 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.
- 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.
- 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.
- Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving. (5 WW Points/ serving).
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5 stars