Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren't broccoli fans, substitute a frozen vegetable of your choice.
| Prep Time: | 20 minutes |
| Ready in: | 25 minutes |
| Yield: | 4 servings, 1 1/4 cups each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 8 ounces whole-wheat elbow noodles (2 cups) | |
| 1 10-ounce package frozen chopped broccoli | |
| 1 3/4 cups low-fat milk , divided | |
| 3 tablespoons flour | |
| 1/2 teaspoon garlic powder | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon ground white pepper | |
| 3/4 cup shredded extra-sharp Cheddar cheese | |
| 1/4 cup shredded Parmesan cheese | |
| 1 teaspoon Dijon mustard | |
Recipe Directions
- Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
- Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
- Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
Health Advantages: high fiber, low cholesterol, high calcium.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 412 cal | Carbohydrate Servings: | 3 | |||||
| Carbohydrates: | 56 g | Dietary Fiber: | 7 g | Cholesterol: | 37 mg | |||
| Fat: | 13 g | Sodium: | 640 mg | Saturated Fat: | 7 g | |||
| Protein: | 22 g | Potassium: | 236 mg | Monounsaturated Fat: | 1 g | |||
| Nutrition Bonus: | Vitamin C (70% daily value), Calcium (40% dv), Fiber (27% dv), Vitamin A (25% dv), Magnesium (16% dv). | |||||||
| Exchanges: | 3 starch, 1 vegetable, 1/2 reduced-fat milk, 1 high-fat meat | |||||||
