8 oz (2 cups) sargento shredded reduced fat sharp cheddar
salt and fresh pepper to taste
12 oz fresh broccoli florets
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). Spray a baking dish with cooking spray. Preheat oven to
375°.
In a large, heavy skillet, melt butters. 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
chicken 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. Adjust salt and pepper to taste, add
cooked macaroni and broccoli and mix well. Pour into prepared
baking dish. Top with grated cheese and breadcrumbs. Spray a
little more cooking spray on top.
Bake for 15-20 minutes, then broil for a few minutes to get the
breadcrumbs golden. 314 calories per serving
Originally Submitted
11/28/2011
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