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
• 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
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.