Mac-n-Cheddar with Broccoli
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 418.5
- Total Fat: 15.1 g
- Cholesterol: 39.6 mg
- Sodium: 421.5 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 3.2 g
- Protein: 18.6 g
IntroductionRachel Ray's from her book 365 no repeats. The book says serves 4, but I put serves 8...otherwise whoa on the calories babe!! Rachel Ray's from her book 365 no repeats. The book says serves 4, but I put serves 8...otherwise whoa on the calories babe!!
elbow macaroni 1 lb
Broccoli, fresh, 2.5 cup, chopped
Olive Oil, 1 tbsp
Butter, unsalted, 2 tbsp
Onions, raw, 1 small finely diced
Flour, white, 3 tbs
Pepper, red or cayenne, 1 tsp
Paprika, 1 tsp
Milk, nonfat, 3 cup
Chicken Broth or Bouillon, 1 cup
Sharp Cheddar cheese 8 oz (or more)
tsp of Dijon mustard
I used Spicy Brown mustard and it worked well. I was definately surprised on the calorie intake of this dish, however, I feel it must be healthier than the store bought brands and I needed to put in here so I could track it. LOL
In medium saucepan put in Olive oil and heat with butter on med low heat. Add finely chopped onions and cook until translucent and soft. Stir in flour and form a roux. the book says to let roux bubble, but mine was too thick so I let "simmer" for about 3 minutes, stirring frequently. Add in 3 cups of milk, broth, and seasonings...turn up the heat and whisk until boiling.
Once it boils turn heat down to about medium-medium low and add the cheddar cheese and about a tsp of dijon mustard, stirring until it melts in.
pour sauce over the pasta/broccoli mixture and toss.
Serve with a nice salad.
Serving Size: makes 8 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BLINDBATTY.