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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!

Source: Diabetic Living Magazine


Recipe Summary

45 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees 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 degrees F.

  • Meanwhile, heat pasta according to package directions; cool slightly.

  • In a large bowl combine eggs, mayonnaise, dry mustard, pepper, and salt. Gradually whisk in evaporated milk. Stir in broccoli mixture, pasta, and cheese.

  • Re-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.

Nutrition Facts

1 cup
373 calories; protein 28g; carbohydrates 42g; dietary fiber 4g; sugars 19g; fat 11g; saturated fat 2g; cholesterol 74mg; sodium 555mg.

2 fat, 2 starch, 1 1/2 vegetable, 1/2 lean protein, 1/2 milk