Broccoli Mac and Cheese

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Broccoli Mac and CheeseRecipe
Photo: Randy Mayor; Styling: Cindy Barr
Dijon mustard and Worcestershire sauce add savory depth to this creamy mac. If you can't find large elbows, regular elbows will work.
Serves 4 (serving size: 1 cup)


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8 ounces uncooked large elbow macaroni
2 cups chopped broccoli florets
1 1/2 cups 1% low-fat milk
2 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1 center-cut bacon slice, chopped
1 1/2 teaspoons unsalted butter
4.5 ounces reduced-fat cheddar cheese, shredded (about 1 cup)


1. Cook pasta according to package directions, omitting salt and fat. Add broccoli during the last minute of cooking; cook for 1 minute. Drain.

2. Combine milk and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk until smooth.

3. Heat a large skillet over medium-high heat. Add bacon; cook 4 minutes or until crisp. Add butter to pan; swirl until butter melts. Add milk mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Stir in cheese. Add pasta mixture to pan, stirring to coat.

Created date

October 2013

Nutritional Information

Calories 380
Fat 10.1 g
Satfat 5.7 g
Monofat 2.5 g
Polyfat 1.2 g
Protein 21.3 g
Carbohydrate 52.4 g
Fiber 3.1 g
Cholesterol 28 mg
Iron 2.4 mg
Sodium 480 mg
Calcium 437 mg