Today, I’m going to share a lighter version of Baked Broccoli Macaroni and Cheese. It’s just as good as the full fat and full calorie versions out there, but it doesn’t have all that extra guilt.
This recipe was adapted from Six Sisters’ Stuff.
12 oz. whole wheat/whole grain elbow pasta2 tablespoons margarine or light butter
1/4 cup whole wheat flour
1/3 cup onion, finely chopped
2 cups skim milk
1 cup fat-free/low-sodium chicken broth
8 oz. (2 cups) shredded reduced-fat sharp cheddar
Salt and pepper to taste
12 oz. broccoli florets (fresh or frozen)
1/8 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
Nonstick cooking spray
Boil a large pot of salted water and cook the pasta and broccoli together, according to the directions on the pasta package. Spray a baking dish with cooking spray and preheat the oven to 350*.
In a large heavy skillet, melt the butter. Add the onion, cooking on low heat for about 2 minutes. Add the flour and cook for another minute, until well combined. Add the milk and broth, whisking to combine. Increase the temperature to medium-high. Allow the mixture to come to a boil and cook for about 5 minutes, or until the sauce becomes smooth and thick.
Once the sauce thickens, remove the skillet from the heat. Add the cheddar cheese and stir well, until the cheese is melted. Add salt and pepper to taste. Add the cooked macaroni and broccoli and mix well.
Pour the mixture into the prepared baking dish and top with the grated Parmesan cheese and breadcrumbs.
Bake for 15 minutes covered with foil and an additional 10 minutes without the foil. If you want to brown the breadcrumbs, broil the dish for a few minutes until golden.