skinny baked broccoli macaroni and cheese
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.
►
yield
8 (1 cup) servings
method
Bake
Ingredients For skinny baked broccoli macaroni and cheese
-
12 ozwhole wheat pasta
-
12 ozbroccoli florets
-
2 Tbspbutter
-
1/4 cfreshly minced onion
-
1/4 cflour
-
2 cfat-free milk
-
1 clow-sodium chicken broth or vegetable broth
-
8 ozreduced-fat sharp cheddar cheese
-
2 Tbspgrated parmesan
-
1/4 cpanko bread crumbs
How To Make skinny baked broccoli macaroni and cheese
-
1Preheat oven to 375 degrees F. Coat a 9 x 9 baking dish with cooking spray.
-
2Set a large pot of salted water to boil. Add pasta and broccoli together; cook according to pasta’s package directions for al dente.
-
3In 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.
-
4Once 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.
-
5Bake for 15-20 minutes, then broil for 2-4 minutes to get the breadcrumbs golden.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT