INGREDIENTS
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1 1/2 cups whole-wheat elbow macaroni
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2 cups small broccoli florets
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1 cup reduced-fat cottage cheese
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2 tablespoons whole-wheat bread crumbs
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2 tablespoons grated Parmesan cheese
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2 tablespoons chopped fresh parsley
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2 teaspoons + 1 tablespoon olive oil
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1 1/2 tablespoons all-purpose flour
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3/4 teaspoon dry mustard
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1/2 teaspoon paprika
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1/2 teaspoon salt
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1 1/2 cups fat-free milk
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1 cup shredded extra-sharp Cheddar cheese
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2 tomatoes, diced