Baked Macaroni and Cheese with Broccoli

This casserole-like dish hits the spot when you’re in the mood for a hearty pasta recipe. Serve right away for the best flavor and texture.

Weight Watchers

Baked Macaroni and Cheese with Broccoli

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    2 sprays cooking spray 2 1/2 cups fat-free skim milk
    12 oz. uncooked pasta, gemelli or other twisted pasta (about 2 1/2 cups) 1/3 cup all-purpose flour
    1/8 tsp. table salt, for pasta cooking water 1/2 cup uncooked onions, diced
    10 oz. uncooked broccoli, small florets (about 2 1/2 cups) 1 cup low-fat shredded Cheddar cheese, sharp-variety
    1 tsp. salted butter 1 tsp. Dijon mustard
    1/3 cup fresh breadcrumbs 1 1/2 tsp. table salt
    3 Tbsp. grated Parmesan cheese, divided 1/2 tsp. black pepper, freshly ground


    Prep: 15 min Total:
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    • 1

      Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.

    • 2

      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.

    • 3

      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.

    • 4

      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.

    • 5

      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.

    • 6

      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.


    PointsPlus Value: 7

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