Made as directed. Did use a second piece of bacon (used regular thick Applewood smoked slices). Had to pour off most of the bacon drippings, but had wonderful browned bits in the pan (didn’t need to add the butter for the sauce). Thought it had a lot of flavor - the bacon and broccoli were very tasty together. Felt it needed more salt, and a generous addition of pepper made the flavors pop. Will put in the meal rotation!
Broccoli Mac and Cheese
Dijon mustard and Worcestershire sauce add savory depth to this creamy mac. If you can't find large elbows, regular elbows will work.
More From Cooking Light
- Calories: 380
- Fat: 10.1g
- Saturated fat: 5.7g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 1.2g
- Protein: 21.3g
- Carbohydrate: 52.4g
- Fiber: 3.1g
- Cholesterol: 28mg
- Iron: 2.4mg
- Sodium: 480mg
- Calcium: 437mg
- 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.
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