Skinny Baked Broccoli Macaroni and Cheese12 oz high fiber elbows like Ronzoni Smart Taste1 tbsp butter 1 tbsp light butter 1/4 cup flour 1/4 cup minced onion 2 cups skim milk 1 cup fat free chicken broth (vegetarians use vegetable broth) 8 oz (2 cups) Sargento shredded reduced fat sharp cheddar salt and fresh pepper to taste 12 oz fresh broccoli florets (I used pre-cut bag) 1/8 cup grated parmesan 1/4 cup seasoned bread crumbs cooking spray Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. In a large, heavy skillet, melt butters. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper. Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top. To Freeze: Freeze in freezer safe container. To Reheat: Bake at 375 for 15-20 minutes from defrosted or 1 hour from frozen. Broil for a few minutes to get the breadcrumbs golden. |