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Photo: Randy Mayor; Styling: Cindy Barr

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.

Cooking Light DECEMBER 2013

  • Yield: Serves 4 (serving size: 1 cup)

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)

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • 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
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Broccoli Mac and Cheese recipe

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