Broccoli-Mushroom Mac Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 ounces elbow macaroni(about 1-1/4 cups)2 cups skim milk2 tablespoons plus 1-1/2 teaspoon flour2 tablespoons nonfat dry milk3/4 teaspoon dry mustard4 ounces reduced fat cheddar cheese (shredded)4 ounces swiss cheese( shredded)14 ounces frozen broccoli, thawed1 cup mushroom slices
Cook macaroni as directed on package
while macaroni is cooking put 1/4 cup of milk, all the flour, powder milk and mustard in a jar with a tight fitting lid, shake until smooth.
In a saucepan heat the rest of the milk until boiling, stirring constantly.
Add the flour mixture to milk and continue stirring and cooking until thick and bubbly.
Lower heat and stir in the cheeses.
When macaroni is done, drain and put back in the pan, add the cheese sauce, broccoli and mushrooms, stir completely.
Put in a cassarole dish that has been sprayed with nonstick spray. Bake at 350 degrees for 30 minutes.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user GSWARTS.
while macaroni is cooking put 1/4 cup of milk, all the flour, powder milk and mustard in a jar with a tight fitting lid, shake until smooth.
In a saucepan heat the rest of the milk until boiling, stirring constantly.
Add the flour mixture to milk and continue stirring and cooking until thick and bubbly.
Lower heat and stir in the cheeses.
When macaroni is done, drain and put back in the pan, add the cheese sauce, broccoli and mushrooms, stir completely.
Put in a cassarole dish that has been sprayed with nonstick spray. Bake at 350 degrees for 30 minutes.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user GSWARTS.
Nutritional Info Amount Per Serving
- Calories: 176.1
- Total Fat: 7.4 g
- Cholesterol: 24.3 mg
- Sodium: 147.8 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.0 g
- Protein: 13.4 g
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