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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Skinny Baked Broccoli Mac & Cheese Recipe

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This recipe for Skinny Baked Broccoli Mac & Cheese is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz high fiber elbow pasta
1 1/2 tbsp butter
1/4 cup minced onion
1/4 cup flour
2 cups skim milk
1 cup fat free chicken broth (vegetarians use vegetable broth)
8 oz (2 cups) reduced-fat sharp cheddar (Cabot 50%)
salt and fresh pepper to taste
12 oz fresh broccoli florets (I used pre-cut bag)
2 tbsp grated parmesan
1/4 cup seasoned bread crumbs
cooking spray
Directions:
Directions:
Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.
In a large, heavy skillet, melt butter. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.
Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.
Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.
Number Of Servings:
Number Of Servings:
8 (1 cup)
Personal Notes:
Personal Notes:
Nutrition: 320 calories

 

 

 

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