Baked Macaroni & Cheese with Broccoli

Ingredients:

• 1 tsp. unsalted butter
• 1/3 cup fresh bread crumbs
• 3 tbsp. grated Parmesan cheese
• 2 1/2 cups fat-free milk
• 1/3 cup whole wheat flour
• 1/2 cup chopped onion
• 1 cup shredded reduced-fat cheddar cheese
• 1 tsp. Dijon mustard
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 12 oz. cooked pasta shells (2 1/2 cups)
• 2 1/2 cups small broccoli florets, cooked

Makes 8 Servings (1 1 /2 cups per serving)

1. Preheat oven to 375 F. Spray 2 quart baking dish with nonstick spray.
2. Melt butter in large saucepan over medium heat. Add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Transfer to small bowl. Stir in 1 tablespoon of Parmesan and set aside.
3. Wipe saucepan clean. Whisk together milk and flour in saucepan until blended; add onion. Bring to boil over medium-high heat, whisking frequently. Reduce heat and simmer until sauce is bubbly and thickened, about 2 minutes. Remove saucepan from heat and whisk in cheddar, mustard, salt, pepper, and remaining 2 tablespoons Parmesan until cheddar is melted.
4. Add pasta and broccoli to saucepan; stir until mixed well. Transfer to prepared baking dish. Sprinkle evenly with bread-crumb mixture. Bake until bubbly along edges, 20-25 minutes.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call gourmet macaroni and cheese. Who knew that adding broccoli, onions, bread crumbs, and Dijon mustard could make macaroni and cheese taste so delicious? You wouldn't find this gourmet dish at an upscale restaurant. You can make this dish at home and enjoy it just as much as boxed macaroni and cheese. I highly recommend using a variety of mixed shredded cheeses for a more flavorful dish. I also highly recommend adding a touch of minced garlic when you're melting the butter because garlic always makes dishes taste better.