Baked macaroni and cheese with broccoli
8 Points, Weight Watchers
Ingredients
2 spray(s) cooking spray
12 oz , gemelli or other twisted pasta (about 2 1/2 cups) uncooked pasta
1/8 tsp , for pasta cooking water table salt
10 oz , small florets (about 2 1/2 cups) uncooked broccoli
1 tsp salted butter
1/3 cup(s) fresh breadcrumbs
3 Tbsp , divided grated parmesan cheese
2 1/2 cup(s) fat free skim milk
1/3 cup(s) all-purpose flour
1/2 cup(s) , diced uncooked onion(s)
1 cup(s) weight watchers reduced fat mexican style shredded cheese
1 tsp dijon mustard
1 1/2 tsp table salt
1/2 tsp , freshly ground black pepper
Directions
Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.
Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.
Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.
In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
Remove from heat and whisk in shredded cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.
Nutrition
8 smart points