I LOVE Macaroni and Cheese. But I very rarely ate it because it’s always full of fat and unnecessary calories. And then there’s the boxed Kraft version which is probably worse than eating the full-fat version made from scratch!
So I was very excited when I found this recipe on EatingWell.com. I made a few slight modifications, and it turned out great – super cheesy and flavorful!
- 8 ounces whole-wheat elbow noodles, (2 cups)
- 1 10-ounce package frozen chopped broccoli
- I also added 1 10 oz bag of spinach
- 1 3/4 cups low-fat milk, divided
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper (I used black pepper and it was fine)
- 3/4 cup shredded extra-sharp Cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon Dijon mustard (If you don’t like the flavor of Dijon use 1/2 tsp-1tsp depending on your taste)
1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes.
3. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
4. Drain the pasta and broccoli and add to the cheese sauce. Add in the spinach. Return to the heat and cook, stirring, over medium-low heat, until heated through, and spinach is wilted.
5. Sprinkle pepper on top when serving (to taste).
13 g Fat; 7 g Sat
22 g Protein
7 g Fiber