Baked Broccoli Macaroni and Cheese
Baked Broccoli Cheddar Macaroni is a healthy pasta recipe with whole wheat macaroni, broccoli, and a creamy cheddar cheese sauce topped with crispy breadcrumbs.
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Equipment
Ingredients
- 2½ cups whole wheat elbow macaroni
- ⅛ teaspoon salt for pasta cooking water
- 2½ cups broccoli florets
- 1 teaspoon butter
- ⅓ cup fresh breadcrumbs
- 3 tablespoon grated parmesan cheese divided
- 2½ cups skim milk
- ⅓ cup all-purpose flour
- ½ onions diced
- 1 cup reduced-fat shredded cheddar cheese
- 1 teaspoon dijon mustard
- salt to taste
- fresh ground black pepper to taste
Instructions
- In a large pot, boil lightly salted water.
- Add macaroni and cook following package directions.
- Add broccoli to the pot 3 minutes before pasta is done.
- Drain pasta and broccoli in a colander. Return them to the pot.
- In a large saucepan, melt butter over medium heat.
- Add breadcrumbs and cook, stirring often, until lightly golden, about 2 minutes.
- Remove from heat and transfer crumbs to a small bowl.
- Stir in 1 tablespoon parmesan cheese and set aside.
- In the same saucepan, whisk milk and flour until smooth.
- Add onion and bring to a boil over medium-high heat, whisking often.
- Reduce heat and simmer until thickened, about 2 minutes.
- Remove from heat and whisk in cheddar cheese, mustard, salt, pepper, and the remaining 2 tablespoons parmesan cheese.
- Pour cheese sauce over pasta and broccoli in the pot.
- Toss until evenly coated.
- Transfer mixture to a baking dish.
- Sprinkle breadcrumb mixture evenly over the top.
- Bake at 350°F until bubbly around edges, 20–25 minutes.
- Divide into 8 portions and serve.
Notes
10 Smart Points
Yields 1 piece per serving
Nutrition
Calories: 363kcalCarbohydrates: 61gProtein: 18gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 237mgPotassium: 257mgFiber: 8gSugar: 7gVitamin A: 380IUVitamin C: 26mgCalcium: 201mgIron: 1mg
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