Rating: 4.66 stars
17 Ratings
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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.

Source: EatingWell Magazine, April/May 2006

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 Facts

1 1/4 cups
412 calories; protein 21.8g; carbohydrates 55.7g; dietary fiber 6.7g; sugars 7.7g; fat 12.9g; saturated fat 7.3g; cholesterol 36.6mg; vitamin a iu 1245.4IU; vitamin c 40.5mg; folate 56mcg; calcium 413.7mg; iron 2.5mg; magnesium 63.1mg; potassium 236.5mg; sodium 640.4mg; thiamin 0.2mg.

3 starch, 1 vegetable, 1/2 reduced-fat milk, 1 high-fat meat

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