Sunday, February 21, 2010

Baked Macaroni and Cheese with Broccoli

Baked Macaroni and Cheese with Broccoli
By, Weight Watchers

12 oz uncooked pasta
1 2/3 tsp table salt
10 oz cooked broccoli
1 tsp light butter
1/3 cup(s) dried bread crumbs
1 Tbsp Parmesan cheese
2 1/2 cups fat-free skim milk
1/3 cup all-purpose flour
1 cup Shredded Mexican-Style Cheese
1 tsp mustard
1/2 tsp black pepper

Preheat oven to 375F. Coat a shallow 2-quart baking dish with cooking spray.

Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.

Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.

In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.

Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.

Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.

Servings: 6; Point: 7

1 comment:

Anonymous said...

In the list of ingredients you do not list any thing about onions but, in the instructions it says add onions. Also you list to use Mexican Style cheese but, in instructions it says to add the cheddar cheese. Little confused!!!!


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