Pinned it Tuesday: baked broccoli macaroni and cheese

21 Aug

Baked Broccoli Macaroni and Cheese

  • 12 oz high fiber or whole wheat elbow macaroni
  • 1 tbsp butter (I used light)
  • 1 tbsp light butter
  • 1/4 cup flour
  • 1/4 cup minced onion
  • 2 cups skim milk
  • 1 cup fat free chicken or vegetarian broth
  • 8 oz (2 cups) shredded reduced fat sharp cheddar (I used fat free)
  • salt and fresh pepper to taste
  • 12 oz fresh broccoli florets
  • 1/8 cup grated parmesan
  • 1/4 cup seasoned bread crumbs

Directions: Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente.  Spray a baking dish with cooking spray.  Preheat oven to 375°.  In a large, heavy skillet, melt butters.  Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined.  Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick.  Season with salt and pepper.  Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted.  Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well.  Pour into prepared baking dish.  Top with grated cheese and breadcrumbs.  Spray a little more cooking spray on top.  Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

Key learning: I don’t like broccoli.  I try to like it, and even pretend to like it because I think adults are supposed to, but honestly I just don’t.  To the excitement of my inner 8-year-old, I’m officially giving it up.  

(original recipe here)

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One Response to “Pinned it Tuesday: baked broccoli macaroni and cheese”

Trackbacks/Pingbacks

  1. Pinned it Tuesday: pseudo-Thanksgiving « Unwedded Bliss - January 9, 2013

    […] Similar the great broccoli realization of 2012, I just don’t like turkey.  I try to but I don’t.   Turkey is the new […]

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