Broccoli Macaroni and Cheese
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- 10 oz high fiber pasta
- 4 cups broccoli
- 1.5 tbsp light butter
- 1/4 cup onion, diced (optional)
- 3 tbsp whole wheat flour
- 1.5 cups skim milk
- 1/2 cup low sodium chicken broth
- 1.33 cups reduced fat shredded cheddar cheese
- Salt and pepper
Preheat the oven to 400 degrees. Boil the water for the pasta. Cook the pasta according to package directions, but add the broccoli florets when there are 2 minutes left in the cooking time. Drain and set aside.
Melt the butter in a skillet. Add the flour and make a roux by whisking until it just browns.
Add the onion and cook for 2 minutes.
Turn the heat up to high and add the milk and broth.
Continue to whisk until it comes to a boil. It should be smooth at this point. Turn off the heat and add salt and pepper.
Stir in the cheese and stir until it is smooth.
Add the pasta and broccoli to a baking dish coated with cooking spray. Pour the cheese sauce on top and mix everything together. (This can be cooked in a larger baking dish or individual ramekins.)
Bake for 10-15 minutes until top begins to brown. Serve.
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