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.
prep time
cook time
method
Bake
yield
8 (1 cup) servings
Ingredients
- 12 ounces whole wheat pasta
- 12 ounces broccoli florets
- 2 tablespoons butter
- 1/4 cup freshly minced onion
- 1/4 cup flour
- 2 cups fat-free milk
- 1 cup low-sodium chicken broth or vegetable broth
- 8 ounces reduced-fat sharp cheddar cheese
- 2 tablespoons grated parmesan
- 1/4 cup panko bread crumbs
How To Make skinny baked broccoli macaroni and cheese
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Step 1Preheat oven to 375 degrees F. Coat a 9 x 9 baking dish with cooking spray.
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Step 2Set a large pot of salted water to boil. Add pasta and broccoli together; cook according to pasta’s package directions for al dente.
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Step 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.
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Step 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.
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Step 5Bake for 15-20 minutes, then broil for 2-4 minutes to get the breadcrumbs golden.
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