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

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

Recipe by Cooking Light December 2013

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

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

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.

    Advertisement
  • 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.
Advertisement