Heather has been after me for a while to share this wonderful recipe- I found it a few years ago on a friend’s site that specialized in healthy, light recipes. I think it originally came from Weight Watchers, so that means it is nice and balanced! What I love about it is that it omits the large amounts of butter and cheese typically found in mac-n-cheese, which cuts out a lot of fat and calories. It also uses less pasta by adding broccoli- and broccoli is great because it takes on the flavor of whatever sauce it is in. Yet it still has a delicious, light flavor. Note: For those who dislike broccoli, instead just use a whole 16 oz box of pasta. Enjoy!
Ingredients:
14 oz uncooked pasta, gemelli or other twisted pasta
1/8 tsp table salt, for pasta cooking water
10 oz broccoli, small florets (about 2 1/2 cups)
1 tsp butter
1/3 cup(s) fresh bread crumbs
3 Tbsp grated Parmesan cheese, divided
2 1/2 cup(s) fat-free skim milk
1/3 cup(s) all-purpose flour
1/2 cup(s) onion(s), diced (optional)
1 cup(s) low-fat shredded cheddar cheese, sharp-variety
1 tsp Dijon mustard
1 1/2 tsp table salt
1/2 tsp black pepper, freshly ground
Directions:
- 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. Yields 1 piece per serving.
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So shouldn’t this recipe be named Light and Easy Broccoli Mac-n-Cheese Recipe instead? C’mon, give us a clue!
“broccoli…takes on the flavor of whatever sauce it is in.”
Who told you that?
Have you never noticed that? It is my favorite thing about broccoli- I used to eat it steamed in marinara sauce in place of pasta since it seems to adopt the flavor of whatever sauce it is in. Sorry for lack of clarity in the title, I didn’t think I had to list every ingredient in the name
Plus, it is just what the name of the recipe was when my other friend passed it on to me. Thanks for commenting!
hey…love the fact that this recipe has broccoli…big yum! For non-broccoli fans,cauliflower, which is a little blander than its green buddy, would be a good substitute.
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