Veggie Mac ‘n’ Cheese
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Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 12 ounces bite-sized broccoli florets
  • ½ lbs whole wheat elbow macaroni
  • 2 tbsp butter
  • 1 tsp finely chopped garlic
  • 3 tbsp. flour
  • 2 cups skim milk
  • Several grates of nutmeg
  • 1 cup grated Parmigiano Reggiano
  • ½ cup grated sharp cheddar
  • 1 ½ cups large dice tomato
  • 2 tbsp breadcrumbs
Instructions
  1. Preheat oven to 350ºF. Bring a large pot of salted water to the boil.
  2. Cook the broccoli until crisp tender, about 2 minutes. Remove broccoli (do not drain) and run under cold water to stop the cooking. Use the same water to cook the pasta al dente according to package directions. Drain pasta and run under cold water to stop the cooking.
  3. Heat a large saucepan over medium low heat. Add butter and garlic and cook until the garlic is aromatic, 30 seconds. Whisking constantly, stir in the flour taking care the flour doesn’t brown. Continue to cook for 2 minutes.
  4. Whisk in the milk. It will thicken as it gets hot. Whisk constantly, any lumps, will smooth out. Cook for 5 – 7 minutes, mixture will bubble and thicken and when it no longer changes in consistency, it’s done.
  5. Stir in cheeses. Season to taste with salt and pepper.
  6. Stir in pasta, broccoli and tomatoes. Spread into a 9” x 9” pan. Sprinkle with the breadcrumbs. (Mac ‘n’ Cheese can be made ahead to this point and refrigerated or frozen.)
  7. Bake for 10 minutes or until heated through.
Nutrition Information
Calories: 260 Fat: 9 g Carbohydrates: 30 g Sodium: 420 mg Fiber: 2 Protein: 15 g
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2014/12/a-healthy-mac-and-cheese-your-kidsll-love/