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.
