Rating: 3.5 stars
18 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 5
  • 4 star values: 7
  • 5 star values: 4

This one-dish meal will win over adults and children alike. Substitute English peas or fresh spinach for the broccoli, if you prefer.

Julianna Grimes
Recipe by Cooking Light April 2012

Gallery

Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
12 mins
total:
36 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Steam broccoli 5 minutes or until crisp-tender; drain. Pat dry, and keep warm. Cook pasta in boiling water in a large saucepan for 8 minutes or until al dente; drain and keep warm. Wipe pan with paper towels, and return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat. Add American cheese; stir until smooth. Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta; serve immediately.

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Nutrition Facts

413 calories; fat 13.3g; saturated fat 7.5g; mono fat 3.4g; poly fat 0.9g; protein 19.6g; carbohydrates 53.4g; fiber 3.8g; cholesterol 39mg; iron 2.8mg; sodium 772mg; calcium 317mg.
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