skinny baked broccoli macaroni and cheese

Katelan avatar
By Katelan Shartzer
from Clarksville, TN

This freezes very well! Just cover the assembled, unbaked mixture with foil and place in your freezer. Reheat from frozen, covered, in a preheated 350 degree F oven for 30-40 minutes.

serves 8 (1 cup) servings
method Bake

Ingredients For skinny baked broccoli macaroni and cheese

  • 12 oz
    whole wheat pasta
  • 12 oz
    broccoli florets
  • 2 Tbsp
    butter
  • 1/4 c
    freshly minced onion
  • 1/4 c
    flour
  • 2 c
    fat-free milk
  • 1 c
    low-sodium chicken broth or vegetable broth
  • 8 oz
    reduced-fat sharp cheddar cheese
  • 2 Tbsp
    grated parmesan
  • 1/4 c
    panko bread crumbs

How To Make skinny baked broccoli macaroni and cheese

  • 1
    Preheat oven to 375 degrees F. Coat a 9 x 9 baking dish with cooking spray.
  • 2
    Set a large pot of salted water to boil. Add pasta and broccoli together; cook according to pasta’s package directions for al dente.
  • 3
    In a large skillet set to medium heat, melt butter. Add onion and cook 1 minute. Whisk in flour and cook another minute. Whisk in milk and chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium and cook sauce about 5 minutes, or until smooth and thick. Season with salt and pepper.
  • 4
    Once sauce has thickened, remove from heat. Add cheddar, stirring until well blended. Add pasta and broccoli; mix well. Pour into prepared baking dish. Top with grated parmesan and breadcrumbs. Lightly coat top with cooking spray.
  • 5
    Bake for 15-20 minutes, then broil for 2-4 minutes to get the breadcrumbs golden.

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