MacAroni with Broccoli& Blue Cheese Sauce
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pasta, elbow macaroni
whole wheat |
*
|
| 2 | cups |
broccoli florets
|
|
| 2 | tablespoons |
margarine
|
|
| ¼ | cup |
whole-wheat flour
whole wheat |
|
| ½ | teaspoon |
prepared mustard
dried |
|
| 1 | x |
salt and black pepper
|
*
|
| ⅔ | cup |
milk
|
|
| ½ | cup |
yogurt
|
|
| 1 ½ | cups |
blue cheese
or stilton |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pasta, elbow macaroni
whole wheat |
*
|
| 473 | ml |
broccoli florets
|
|
| 3E+1 | ml |
margarine
|
|
| 59 | ml |
whole-wheat flour
whole wheat |
|
| 2.5 | ml |
prepared mustard
dried |
|
| 1 | x |
salt and black pepper
|
*
|
| 158 | ml |
milk
|
|
| 118 | ml |
yogurt
|
|
| 355 | ml |
blue cheese
or stilton |
*
|
Directions
Cook macaroni until just cooked.
Cook broccoli for 3 min. in boiling salted water.
Melt margarine, add flour, mustard, salt andamp; pepper and cook for 2 minutes tirring occasionally.
Gradually add milk with a whisk. Stir briskly until smooth.
Remove from the heat; stir in yogurt and blue cheese.
Reserve a few teaspoon of sauce for the top and mix the remaining sauce into the macaroni, gently folding in the broccoli.
Grease an ovenproof dish, fill with the mixture, spread remaining sauce on top and bake for 20 min. at 350.
