Baked Macaroni and Cheese Casserole with Broccoli
- Minutes to Prepare:
- Minutes to Cook:
- 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 pasta1 tsp. butter **I use Brummel & Brown yogurt spread1/3 c. Italian-Style Breadcrumbs3 tbsp. parmesan cheese, grated, divided **I use reduced fat2 1/2 c. skim milk1/3 cup all-purpose flour1/2 c. onions, diced1 c. low fat shredded cheddar cheese, sharp variety **I use fat free... it works fine, if not making the recipe a little dry1 tsp. Dijon mustard1 1/2 tsp. salt1/2 tsp. black pepper, freshly ground **Pah. Just use black pepper. Why does everyone always want fresh 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.
Number of Servings: 8
Recipe submitted by SparkPeople user ITEACHLITTLE1S.
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.
Nutritional Info 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
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