Monday, November 8, 2010

Broccoli Mac & Cheese

To go with the meatballs I made broccoli mac & cheese. I need to get veggies in our dinner so without making another side, I went this route. It turned out pretty darn good and the family definitely enjoyed it.

1/4 cup all-purpose flour
2 1/2 cups 1% low-fat milk
7 oz. shredded sharp cheddar cheese, divided
4 oz. swiss cheese
13 oz of rotini, penne or macaroni
1/4 teaspoon salt
Cooking spray
1/3 cup panko
2 TBSP Smart Balance butter
1 head of broccoli, chopped and steamed

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Add 5 oz of the cheddar cheese and all of the swiss cheese; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt and pepper liberally.

Spoon mixture into a 2-quart casserole coated with cooking spray. Mix in the broccoli. Top with the remaining extra cheddar cheese and the panko and dab the butter on top. Bake at 375° for 30 minutes or until bubbly.


Elizabeth said...

This looks delicious - however I didn't see anything about the broccoli - how much did you add? Thanks!

Jenn said...

Oops, sorry! Use one head of broccoli, steamed.