So it’s snowing as I type this. Welcome to New England winters! Therefore, it’s the perfect time for comfort food. This week I made another recipe from The Skinnytaste Cookbook (of course): Skinny Broccoli Mac and Cheese. I made it with whole wheat pasta to add some healthy whole grains and fiber. It was delicious and a very filling meatless dish, but I assume it would also be good with some bacon or chicken (maybe next time 🙂 ). Enjoy!
Lightened-up Broccoli Mac and Cheese
Adapted from The Skinnytaste Cookbook by Gina Homolka
- 1 12 oz. bag broccoli florets (I use Steamfresh so I can steam them right in the microwave!)
- 12 oz. whole wheat pasta
- 2 tbsp. butter (I use Earth Balance Organic)
- 1/3 cup onion, diced
- 1/3 cup all-purpose flour
- 2 cups skim milk
- 1 cup reduced-sodium chicken broth
- 2 1/2 cups shredded cheddar cheese (I used 1 1/2 cups reduced fat and 1 cup regular)
- 1/4 cup whole wheat bread crumbs
1.) Preheat oven to 375 F. Spray a 9 x 13 baking dish with oil.
2.) Steam broccoli in the microwave. Cook pasta, drain, and set aside.
3.) In a large skillet (or I used my Dutch oven) melt butter over medium-low heat. Add onion and cook until soft.
4.) Add flour and cook for 1 minute, then whisk in milk and broth. Increase heat to medium-high and whisk until it boils. Cook until sauce gets smooth and thick.
5.) Season with salt and pepper and remove pan from heat. Stir in cheddar until it is melted, then add in the broccoli and pasta and stir.
6.) Pour mixture into the baking dish and top with bread crumbs. Bake for 18-20 minutes, then turn oven to broil and cook until breadcrumbs are golden brown (keep an eye on it so it doesn’t overcook!)
Nutrition Info (Per serving, from My Fitness Pal):