Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren't broccoli fans, substitute a frozen vegetable of your choice.

Makes 4 servings, 1 1/4 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

8 ounces whole-wheat elbow noodles (2 cups)
1 10-ounce package frozen chopped broccoli
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
3/4 cup shredded extra-sharp Cheddar cheese
1/4 cup shredded Parmesan cheese
1 teaspoon Dijon mustard

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. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
3. Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

NUTRITION INFORMATION: Per serving: 412 calories; 13 g fat (7 g sat, 1 g mono); 37 mg cholesterol; 56 g carbohydrate; 22 g protein; 7 g fiber; 640 mg sodium; 236 mg potassium. Nutrition bonus: Vitamin C (70% daily value), Calcium (40% dv), Fiber (27% dv), Vitamin A (25% dv), Magnesium (16% dv).
3 Carbohydrate Servings
Exchanges: 3 starch, 1 vegetable, 1/2 reduced-fat milk, 1 high-fat meat

I have two pickey eaters, 3 & 1 and they both loved it. I didn't know my one year old could eat that much. Thank you!!!

Danyl, Benton Harbor, MI

Very easy and very tasty. The kids (who love boxed mac & cheese) declared it better than boxed, and the adults liked it too!

Lori, Barkhamsted, CT

This tastes good, is easy to make, and my four year old loved it, even with the whole wheat pasta and the broccoli. In fact, we've now made the switch to whole wheat pasta in almost everything since making this - you really can't taste the difference. My only complaint is that no matter what I do (add less flour, cook a little longer, stir more, etc) the sauce still has a distinctive "flour-y" taste. Can anybody help?

Suzanne, San Diego, CA

To the cook in San Diego - I use cornflour instead of regular flour and I don't have a floury taste - hope that helps.

Anonymous

This comment is for the person who could not get rid of the taste of flour. You need to cook the sauce longer. In a traditional white sauce you cook butter and flour togeather for a few min. then add the liquid. This recipe is healthier but the flour needs to cook longer to get rid of the "raw" flour taste.

Anonymous, monte, ga

I love this recipe. My wife has celiac disease and we subsitute with rice pasta, and quinoa flour and it is great!

Anonymous

This was so easy and so delicious. I've made it several times.

, Piedmont, SD

I made it with brown rice pasta and it was fabulous!!

Diane, Lyndhurst, NJ

I'm a huge mac & cheese fan who grew up eating my mom's homemade (read: full-fat) version. I pretty much stopped eating mac & cheese once I got older and realized how bad it was for me, but this recipe has given me hope! Although I agree with others that it has a noticeable "flour-y" taste (even after I reduced to 2 1/2 tbsp), it still satisfied my craving. The flour-y taste was actually less pronounced when re-heated the day after. I also added some diced ham leftover from Easter. Next time, I'll try cornflour as someone suggested. Overall, though, this is an excellent compromise for mac & cheese fans who are trying to eat healthy! The best part is how quick & easy it is to prepare.

Jen, Baltimore, MD

My kids didn't like this. I agreed. There was a weird flavor. Don't know if it was the Dijon or what, but I won't make this again. Sorry.

Holly

This turned out really well! I used fresh broccoli, about a head, and added it about three or four minutes before the pasta was done. For the sauce, I toasted the flour in the pot over medium heat for about 4 or 5 minutes, stirring constantly before whisking in the milk. I didn't think it tasted to flour-y at all using this method. Also I used w.w. rotini instead of elbows and added about 4 ounces of chopped cooked chicken breast at the end. Yum! A hit with the fam and the serving size was generous.

Lisa

Meh

Caitlin, Cairns, QL

This made for a great lunch the next day. I added 1/2 a chicken breast and some cayenne pepper for a quick meal the next day. As far as the flour situation goes- make sure when you mix with with the milk you really let it combine. Also, cooking it longer (I know you said you've tried) should take care of it. Let the sauce thicken to a gravy-like consistency and you should be fine, if not- I'm stumped.

Lizz, Columbus, OH