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Broccoli Mac and Cheese

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.