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

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

Recipe by Cooking Light April 2012

Gallery

Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

total:
36 mins
hands-on:
12 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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