Rating: 4 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 8

Dijon mustard and Worcestershire sauce add savory depth to this creamy mac. If you can't find large elbows, regular elbows will work.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light December 2013

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Add broccoli during the last minute of cooking; cook for 1 minute. Drain.

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  • Combine milk and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk until smooth.

  • 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.

Chef'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.

Nutrition Facts

380 calories; fat 10.1g; saturated fat 5.7g; mono fat 2.5g; poly fat 1.2g; protein 21.3g; carbohydrates 52.4g; fiber 3.1g; cholesterol 28mg; iron 2.4mg; sodium 480mg; calcium 437mg.
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