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root
Senior Member

Posts: 330
Registered:
February 2004

Skinny Baked Broccoli Macaroni and Cheese Wed, 21 September 2011 15:11
12 oz high fiber elbows like Ronzoni Smart Taste
1 tbsp butter
1 tbsp light butter
1/4 cup flour
1/4 cup minced onion
2 cups skim milk
1 cup fat free chicken broth (vegetarians use vegetable broth)
8 oz (2 cups) Sargento shredded reduced fat sharp cheddar
salt and fresh pepper to taste
12 oz fresh broccoli florets (I used pre-cut bag)
1/8 cup grated parmesan
1/4 cup seasoned bread crumbs
cooking spray

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.

In a large, heavy skillet, melt butters. 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

To Freeze: Freeze in freezer safe container.

To Reheat: Bake at 375 for 15-20 minutes from defrosted or 1 hour from frozen. Broil for a few minutes to get the breadcrumbs golden.

[Updated on: Wed, 21 September 2011 15:16]

      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Skinny Baked Broccoli Macaroni and Cheese Tue, 08 November 2011 21:50
This was ok. I like the skinny baked mac n cheese with spinach much better.
      
    
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