Macaroni and Broccoli
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 390.2
- Total Fat: 18.3 g
- Cholesterol: 38.1 mg
- Sodium: 583.7 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 6.3 g
- Protein: 17.8 g
View full nutritional breakdown of Macaroni and Broccoli calories by ingredient
Introduction
An old standby favorite with us.For us it serves 8 An old standby favorite with us.
For us it serves 8
Number of Servings: 8
Ingredients
-
8 ounces uncooked macaroni
8 cups lightly cooked broccoli (can use more)
3 cups 1% milk
3 TBS soft margarine
1/4 cup flour
8 ounces grated cheddar (or combination of cheeses)
1/2 tsp salt
1/2 tsp worchestershire sauce
1 tsp dry mustard
1/3 cup light mayonaise
Directions
This serves 8, unless you have big eaters.
Cook the macaroni just to al dente and drain.
The broccoli should be cut into fork size pieces, and steamed lightly.
Make a roux out of cooking the margarine and flour until it is slightly browned. (Gives a deeper flavor). Add the milk and whisk until thickened. Add the salt, worchestershire, dry mustard, mayonaise and cheddar. Whisk until smooth.
MIx the broccoli and the macaroni together, then pour over 2/3 of the sauce. Place in casserole dish and then top with the rest of the sauce. Sprinkle with paprika. Bake in oven about 30 minutes until bubbly hot. (I use all different oven temps, depending on what else is in there. I often have it sitting on the "hot" burner over the oven vent to keep it warm until I put it in the oven if I am baking other things. This is a very forgiving recipe, and easily adaptable to other things you have on hand, chopped peppers, onions, etc.)
Number of Servings: 8
Recipe submitted by SparkPeople user SISSYFEB48.
Cook the macaroni just to al dente and drain.
The broccoli should be cut into fork size pieces, and steamed lightly.
Make a roux out of cooking the margarine and flour until it is slightly browned. (Gives a deeper flavor). Add the milk and whisk until thickened. Add the salt, worchestershire, dry mustard, mayonaise and cheddar. Whisk until smooth.
MIx the broccoli and the macaroni together, then pour over 2/3 of the sauce. Place in casserole dish and then top with the rest of the sauce. Sprinkle with paprika. Bake in oven about 30 minutes until bubbly hot. (I use all different oven temps, depending on what else is in there. I often have it sitting on the "hot" burner over the oven vent to keep it warm until I put it in the oven if I am baking other things. This is a very forgiving recipe, and easily adaptable to other things you have on hand, chopped peppers, onions, etc.)
Number of Servings: 8
Recipe submitted by SparkPeople user SISSYFEB48.