Ok, we have a new comfort food in the Johns house! My entire family loved this dish. I found this recipe on skinnytaste and was a tad skeptical about the lack of a protein for dinner – but it was really filling and perfect for one of those nights you just need a cheesy warm meal! (But next time, I am gonna serve it with some veggie chicken nuggets!) I modified the recipe a little from the original – and I used “shell” noodles because that is what my son is currently obsessed with – but “elbows” or “wheels” would work too!
*Original recipe from Skinnytaste
Ingredients
• 12 oz whole wheat, high fiber pasta
• 2 tbsp light butter
• 1/4 cup flour
• 1/4 cup minced onion
• 2 cups skim milk
• 1 cup fat free chicken broth (vegetarians use vegetable broth)
• 8 oz (2 cups) Shredded Cheddar
• salt and fresh pepper to taste
• 12 oz Broccoli Florets (I used frozen to save time, fresh works too)
• 1/8 cup grated parmesan
• 1/4 cup seasoned bread crumbs
• cooking spray
Directions:
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). Drain.
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 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.
Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted.
Add cooked macaroni and broccoli and mix well. Pour into a lightly sprayed baking dish.
Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.
Bake at 375°F for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.
Yield: 8 (1 serving = approx. 1 cup)
Ingredients
- 12 oz whole wheat, high fiber pasta
- • 2 tbsp light butter
- • 1/4 cup flour
- • 1/4 cup minced onion
- • 2 cups skim milk
- • 1 cup fat free chicken broth (vegetarians use vegetable broth)
- • 8 oz (2 cups) Shredded Cheddar
- • salt and fresh pepper to taste
- • 12 oz Broccoli Florets (I used frozen to save time, fresh works too)
- • 1/8 cup grated parmesan
- • 1/4 cup seasoned bread crumbs
- • cooking spray
Instructions
- 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). Drain.
- 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 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.
- Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted.
- Add cooked macaroni and broccoli and mix well. Pour into a lightly sprayed baking dish.
- Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.
- Bake at 375°F for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.
Nutrition Info and Tips
Calories: 335
Fat: 11g
Carbohydrates: 37g
Fiber: 6g
Protein: 20g
WW Points Plus: 8
Throw a little chicken in this and you have a complete meal. Serve with a salad.
You posted this some time ago, but i wanted to let you know that technically a grain product paired with dairy creates a complete protein. So, no need to fret over a lack of protein here!
I tried this one tonight, I had very high hopes but it was very bland, not cheesy at all which is suprising since I used 2 cups of cheese. I followed the recipie exactly… not sure what happend
hmm… well, it’s definitely not “Velveeta shells and cheese” cheesey – but it definitely should have been cheesey. Maybe next time, sprinkle some cheese on top so that each bite has that cheese punch on top?!
Just curious, could you use a milk alternative (like soymilk or silk milks)? Just trying to cut as many calories as I can!
Help!.. I’m planning my grocery list for tomorrow and I was wondering if I could use 1% low fat milk instead of skim milk since I have it already? If so what would be different, would it be higher or lower in calories? And would the taste be affected?
1% milk will work fine, it’s honestly what I use the most since it’s always in my refrigerator too!
@Laura, skim milk has less calories and less fat, but not by drastic amounts, so definitely use what you have! The taste will not be affected
Thanks for the question & let us know how you like the Skinny Baked Mac & Cheese with Broccoli!