Baked Macaroni and Cheese (WW)
Adapted From: Web
Ingredients
2 Cooking Spray
12 ounce Uncooked Pasta (Gemilli, Macaroni, or other twisted pasta)
1/8 tsp Salt
10 ounce Broccoli (cut into small florets)
1 tsp Butter
1/3 cup Breadcrumbs
4 Tbs Parmesan Cheese (divided)
2 1/2 cup Milk (skim)
1/3 cup Flour
1/2 cup Onion (diced)
1 1/4 cup Cheddar Cheese (shredded)
1 tsp Dijon Mustard
1 1/2 tsp Salt
1/2 tsp Pepper
1 slice Velveeta
Directions
Preheat oven to 375 degrees.
Coat a 2 quart baking dish with cooking spray.
Cook pasta in a large pot of water with 1/8 tsp salt according to package directions.
Add broccoli to water about 3 minutes before pasta is expected to be done.
Drain pasta and broccoli and return to pot.
Meanwhile, in a large saucepan, melt butter over medium heat.
Add breadcrumbs and cook, stirring often, until light golden (about 2 minutes).
Remove from heat and transfer crumbs to a small bowl.
Stir in 1 Tbs of parmesan cheese and set aside.
In the same saucepan, whisk together milk & 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 cheedar cheese, mustard, salt, pepper, remaining 2 Tbs of parmesan, and velveeta.
Pour over cooked, drained pasta and broccoli.
Toss to mix and coat pasta.
Transfer to baking dish and sprinkle top evenly with breadcrumbs.
Bake until bubbly at edges, about 25-30 minutes.
Katie Dishes - One Thumb Up
Fills macaroni and cheese craving while keeping calories under control. Can be a little dry; so feel free to add more milk/cheese; or reduce pasta quantity to your liking.
