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Skinny Baked Broccoli Macaroni and Cheese

5 from 7 votes
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Servings: 8 (1 cup) servings
Ingredients Method

Ingredients
  

  • Nonstick cooking spray
  • 12 oz. whole wheat pasta elbows, rotini, shells, etc.
  • 12 oz. fresh or frozen broccoli florets
  • 2 Tablespoons butter
  • 1/4 cup freshly minced onion
  • 1/4 cup flour
  • 2 cups fat-free milk
  • 1 cup low-sodium chicken or vegetable broth
  • Salt and freshly cracked black pepper to taste
  • 8 oz. 2 cups reduced-fat sharp cheddar cheese
  • 2 Tablespoons grated Parmesan cheese
  • 1/4 cup panko bread crumbs

Method
 

  1. Preheat oven to 375 degrees F. Coat a 9 x 9 baking dish with cooking spray.
  2. Set a large pot of salted water to boil. Add pasta and broccoli together; cook according to pasta’s package directions for al dente.
  3. In a large skillet set to medium heat, melt butter. Add onion and cook 1 minute. Whisk in flour and cook another minute. Whisk in milk and chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium and cook sauce about 5 minutes, or until smooth and thick. Season with salt and pepper.
  4. Once sauce has thickened, remove from heat. Add cheddar, stirring until well blended. Add pasta and broccoli; mix well. Pour into prepared baking dish. Top with grated parmesan and breadcrumbs. Lightly coat top with cooking spray.
  5. Bake for 15-20 minutes, then broil for 2-4 minutes to get the breadcrumbs golden.
  6. Enjoy!