A swirl of prepared pesto gives this healthy mac and cheese recipe instant delicious flavor. If broccoli rabe is too bitter, try using broccolini or regular broccoli instead. Source: EatingWell Magazine, January/February 2018

Julia Clancy
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Ingredients

Directions

  • Bring a large saucepan of water to a boil. Cook pasta and broccoli rabe according to the package instructions. Drain.

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  • Whisk 1/4 cup milk, flour, pesto, salt and pepper in a small bowl; place near the stove. Add the remaining 1 1/2 cups milk to the saucepan. Heat over medium-high heat until just simmering. Add the flour mixture and reduce heat to medium-low. Cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in Gruyère, cream cheese and vinegar until the cream cheese is melted. Stir the pasta and broccoli rabe into the sauce. Serve topped with breadcrumbs.

Tips

Tip: To make toasted breadcrumbs, trim the crusts from 2 slices of whole-wheat sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. Toss breadcrumbs with 1 tablespoon extra-virgin olive oil and a pinch of salt in a small bowl. Cook in a large skillet over medium heat, stirring often, until golden and crisp, 3 to 5 minutes.

Nutrition Facts

530 calories; 21.7 g total fat; 10.7 g saturated fat; 59 mg cholesterol; 729 mg sodium. 452 mg potassium; 60.9 g carbohydrates; 7.5 g fiber; 7 g sugar; 27.4 g protein; 1789 IU vitamin a iu; 8 mg vitamin c; 101 mcg folate; 587 mg calcium; 4 mg iron; 124 mg magnesium;

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