March 5, 2012

Skinny Baked Broccoli Macaroni & Cheese

Oh.  My.  Goodness.  Delicious!
This is hands down probably one of the best macaroni and cheese dishes I have ever made!  It is also a lot lighter than other recipes I have tried.

12 oz elbow macaroni
3 tbsp margarine
1/4 cup flour
1/4 cup minced onion
2 cups skim milk
1 cup low sodium chicken broth
8 oz (2 cups) reduced fat cheese
salt to taste
crushed red pepper to taste (if you want to add some spice) 
12 oz fresh broccoli floret
1/4 cup spicy brown mustard (this is what really makes the taste unique)

Cook pasta and broccoli together in a large pot of salted water
 In a large sauce pan melt the butter and add the onion and cook over low heat
Add the flour and cook until the flour is golden and well combined
 Add the milk and chicken broth, whisk together
Raise heat to medium-high until it comes to a boil, stirring often until the sauce becomes smooth and thick
Season with salt, cracked red pepper and add spicy brown mustard
Once the sauce is thick, turn to low and add cheese  
Mix well until cheese is melted
Add cooked macaroni and broccoli to the sauce and mix well. 
 Pour into a greased prepared baking dish.

Bake at 350 degrees for about 30 minutes

Seriously delicious!

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