Now the ultimate comfort food side can be your main entrée. Our Meatless Monday recipe features Skinnytaste’s healthier spin on traditional mac and cheese. Each satisfying portion is loaded with broccoli florets, whole-wheat pasta and reduced-fat cheddar cheese. You can savor the taste and still get your veggies in to boot!
Ingredients for servings
12 oz whole wheat fusilli pasta approx. 1 box
1.5 tbsp butter
0.25 cup minced onion
0.25 cup flour
2 cups skim milk
1 cup fat free chicken broth vegetarians use vegetable broth
2 cups reduced-fat sharp cheddar
12 oz fresh broccoli florets I used pre-cut bag
2 tbsp grated parmesan
0.25 cup seasoned bread crumbs
to taste salt
Mac & Cheese
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. Preheat oven to 375°.
In a large, heavy skillet, melt butter. 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 (optional).
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.
Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.