Ingredients
| 10 ounces whole grain fusilli bucati or elbow macaroni | 1/2 teaspoon salt | |
| 4 cups cut fresh mixed broccoli florets, cauliflowerets, and sliced carrots | 1/4 teaspoon freshly ground pepper | |
| 2 1/4 cups 1% low fat milk | 2 cups shredded reduced-fat extra-sharp Cheddar cheese | |
| 1/4 cup all-purpose flour | 3 tablespoons fine, dry breadcrumbs |
directions
Total:
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1
Preheat oven to 375 degrees F. Coat a 1 1/2- to 2-quart casserole dish with cooking spray.
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2
Cook macaroni in a large saucepan of boiling water according to package directions; add vegetables to pasta during last 5 minutes of cooking time. Drain.
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3
Whisk together milk and flour in same saucepan until smooth. Whisk in salt and pepper. Bring to a boil, stirring constantly until bubbly. Remove from heat and stir in cheese until melted. Stir in pasta and vegetables. Transfer to casserole dish; sprinkle breadcrumbs on top. Bake until hot, about 20 minutes. Makes 5 servings.
nutritional information
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