Baked Broccoli Macaroni and Cheese
This lightened-up recipe adds broccoli to the mix, a great way to sneak veggies in a kid’s favorite dish
12 oz high fiber elbows like Ronzoni Smart Taste
1 1/2 tbsp butter
1/4 cup minced onion
1/4 cup flour
2 cups skim milk
1 cup fat-free chicken broth, vegetarians use vegetable broth
8 oz 2 cups reduced-fat sharp cheddar
salt and fresh pepper to taste
12 oz fresh broccoli florets, can use pre-cut in bag
2 tbsp grated parmesan
1/4 cup seasoned bread crumbs
Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray.
Preheat oven to 375°F.
In a large, heavy skillet, melt butter. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.
Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.
Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.