Broccoli Mac & Cheese

Broccoli Mac & Cheese

Yields9 Servings
DifficultyBeginnerPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
 1 lb whole wheat rotini
 2 tbsp butter
 ½ an onion, minced
 ¼ tsp salt
 2 cloves of garlic, minced
 2 tbsp all-purpose flour
 1 tbsp mustard powder
 1 cup 1% milk
 ½ cup low-sodium vegetable stock
 1 ½ cups shredded cheddar, reduced fat, divided
 1 tsp ground black pepper
 ¼ cup panko breadcrumbs
For the broccoli:
 1 head of broccoli, cut into florets
 1 tbsp olive oil
 ¼ tsp salt
Method
1

Preheat oven to 400.

2

Spread broccoli on a sheet pan, coat evenly with olive oil and salt. Roast for 10 minutes until browned and crispy around the edges.

3

In a large pot of salted boiling water, cook shells according to package directions until al dente.
In a large skillet over medium heat, melt butter.

4

Add onion and cook until soft, 5 minutes, then season with salt.

5

Stir in garlic and cook 1 minute.

6

Add flour and mustard powder and stir until combined and golden brown, 2 minutes.

7

Add milk and stock. Bring to a simmer and let thicken, 3 minutes.

8

Stir in black pepper, 1 cup of the cheddar cheese, and all of the mozzarella until the cheese is melted.

9

Combine sauce, broccoli and pasta in casserole dish.

10

Top with remaining cheddar (1/2 cup) and panko breadcrumbs.

11

Bake until golden and bubbly, about 10-15 minutes.

Nutrition Facts

Serving Size 1 cup

Servings 9


Amount Per Serving
% Daily Value *
Total Fat 10.4g16%
Saturated Fat 4.8g8%
Trans Fat .2g
Cholesterol 21.8mg8%
Sodium 375.6mg16%
Potassium 300mg9%
Total Carbohydrate 58.3g20%
Dietary Fiber 6.9g28%
Sugars 5.4g
Protein 17.3g35%

Calcium 29%
Iron 14%
Vitamin D 5%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 1 lb whole wheat rotini
 2 tbsp butter
 ½ an onion, minced
 ¼ tsp salt
 2 cloves of garlic, minced
 2 tbsp all-purpose flour
 1 tbsp mustard powder
 1 cup 1% milk
 ½ cup low-sodium vegetable stock
 1 ½ cups shredded cheddar, reduced fat, divided
 1 tsp ground black pepper
 ¼ cup panko breadcrumbs
For the broccoli:
 1 head of broccoli, cut into florets
 1 tbsp olive oil
 ¼ tsp salt

Directions

1

Preheat oven to 400.

2

Spread broccoli on a sheet pan, coat evenly with olive oil and salt. Roast for 10 minutes until browned and crispy around the edges.

3

In a large pot of salted boiling water, cook shells according to package directions until al dente.
In a large skillet over medium heat, melt butter.

4

Add onion and cook until soft, 5 minutes, then season with salt.

5

Stir in garlic and cook 1 minute.

6

Add flour and mustard powder and stir until combined and golden brown, 2 minutes.

7

Add milk and stock. Bring to a simmer and let thicken, 3 minutes.

8

Stir in black pepper, 1 cup of the cheddar cheese, and all of the mozzarella until the cheese is melted.

9

Combine sauce, broccoli and pasta in casserole dish.

10

Top with remaining cheddar (1/2 cup) and panko breadcrumbs.

11

Bake until golden and bubbly, about 10-15 minutes.

Broccoli Mac & Cheese

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