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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 214.9
  • Total Fat: 3.1 g
  • Cholesterol: 7.2 mg
  • Sodium: 708.7 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 4.4 g
  • Protein: 12.5 g

View full nutritional breakdown of Baked Macaroni and Cheese Casserole with Broccoli calories by ingredient
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Baked Macaroni and Cheese Casserole with Broccoli

Submitted by: ITEACHLITTLE1S

Introduction

This recipe technically belongs to Weight Watchers, and I had a heck of a time tracking it down. I made it several years ago and it was a big hit! **The calories listed are WITHOUT my modifications** I usually use margarine, fat-free cheddar and parmesan, and whole wheat penne. Even with my own lower-fat modifications, everyone really likes it. I made a much higher-fat version of this recipe for my ailing grandfather because he wouldn't eat anybody else's food but didn't want to insult me. He loved it and we were able to get some extra calories in him. Needless to say, this recipe holds a very special place in my heart. This recipe technically belongs to Weight Watchers, and I had a heck of a time tracking it down. I made it several years ago and it was a big hit! **The calories listed are WITHOUT my modifications** I usually use margarine, fat-free cheddar and parmesan, and whole wheat penne. Even with my own lower-fat modifications, everyone really likes it. I made a much higher-fat version of this recipe for my ailing grandfather because he wouldn't eat anybody else's food but didn't want to insult me. He loved it and we were able to get some extra calories in him. Needless to say, this recipe holds a very special place in my heart.
Number of Servings: 8

Ingredients

    2 1/2 c. uncooked pasta (gimelli or other round pasta) **I use whole wheat penne**
    10 oz. small broccoli florets (about 2 1/2 c.)
    1/8 tsp. salt, for cooking pasta
    1 tsp. butter **I use Brummel & Brown yogurt spread
    1/3 c. Italian-Style Breadcrumbs
    3 tbsp. parmesan cheese, grated, divided **I use reduced fat
    2 1/2 c. skim milk
    1/3 cup all-purpose flour
    1/2 c. onions, diced
    1 c. low fat shredded cheddar cheese, sharp variety **I use fat free... it works fine, if not making the recipe a little dry
    1 tsp. Dijon mustard
    1 1/2 tsp. salt
    1/2 tsp. black pepper, freshly ground **Pah. Just use black pepper. Why does everyone always want fresh ground?

Directions

Preheat oven to 375F. 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.

Number of Servings: 8

Recipe submitted by SparkPeople user ITEACHLITTLE1S.






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