(The ad below will not display on your printed page)
Mac & Cheese with Charred Broccoli & Onion
Diabetic Living Magazine
“In this recipe we've taken basic macaroni and cheese to a whole new level. Charred broccoli and onions are added to cooked elbow pasta, mixed together in a mustardy cheese sauce and cooked on a sheet-pan in the oven. Simple to make, and not much to clean up!”
Nonstick olive oil cooking spray
6 cups small broccoli florets
2 cups chopped red onions
4 cloves garlic, minced
1 tablespoon olive oil
2 (8.5 ounce) packages fully-cooked elbow pasta, such as Barilla®
1Preheat oven to 450°F. Coat a 15x10-inch baking pan with cooking spray. Add broccoli, onions, and garlic; drizzle with oil. Bake 12 to 15 minutes or until broccoli and onions are lightly charred (do not stir). Remove from oven. Reduce oven temperature to 350°F.
2Meanwhile, heat pasta according to package directions; cool slightly.
3In a large bowl combine eggs, mayonnaise, dry mustard, pepper, and salt. Gradually whisk in evaporated milk. Stir in broccoli mixture, pasta, and cheese.
4Re-coat baking pan with cooking spray. Spread pasta mixture in the prepared baking pan. Sprinkle with bread crumbs; lightly coat crumbs with cooking spray. Bake 15 minutes or until light brown and bubbly. Sprinkle with parsley.
Tip: Shred cheese from a block of reduced-fat cheddar. Pre-shredded reduced-fat cheese does not melt.