Baked Macaroni and Cheese with Broccoli and Cauliflower
a Weight Watchers recipe Prep: 15 min. Cook: 45 min. 7 PointsPlus
Ingredients
| 1 | x |
nonstick cooking spray
|
* |
| 12 | ounces |
pasta, elbow macaroni
or twisted pasta |
|
| ⅛ | teaspoon |
salt
|
* |
| 10 | ounces |
broccoli florets
and cauliflower mix, uncooked |
|
| 1 | teaspoon |
butter
salted |
|
| ⅓ | cup |
bread crumbs
(Panko) |
|
| 3 | tablespoons |
Parmesan cheese
divided |
|
| 2 ½ | cups |
milk, skim
|
|
| ⅓ | cup |
all-purpose flour
|
|
| ½ | cup |
onions
chopped |
|
| 1 | cup |
cheddar cheese
low fat, shredded |
|
| 1 | teaspoon |
dijon mustard
|
|
| 1 ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground) |
Directions
Preheat oven to 375℉ (190℃) F
Cook pasta, adding broccoli and cauliflower to the water 3 minutes before the pasta is done; drain and return to pot.
Meanwhile, melt butter in a sauce pan over medium heat
Add bread crumbs and cook until light golden; about 2 minutes. Remove and transfer to a bowl, adding a tablespoon of Parmesan cheese.
In the same pan, whisk together milk and flour. Add onion and bring to a boil over medium high heat, whisking frequently.
Reduce heat to low and simmer until thickened, about 2 minutes.
Remove from heat and whisk in cheddar cheese, mustard, salt, pepper, and the rest of the Parmesan cheese.
Put the pasta and veggie mixture in a large baking dish and fold in the sauce. Make sure the pasta is well coated.
Sprinkle the bread crumb mixture over the top and cook for 45 minutes.
Nutrition Facts
Serving Size 144g (5.1 oz)
