Baked Macaroni & Cheese with Broccoli

Real cheese, nationality unknown. Photo via NPR

I was never a huge fan of macaroni and cheese, probably because I thought it was something that only came out of a package. And those packages contained cheese product, a substance that ranks right up (or down) there with American "cheese" on my list of Things Not to Eat.

I came across this recipe while trying to find a "real meal" to contribute to the Nanner Cooking Club. Not only does it have real cheese, it also has veggies. And baking it gives it more of a casserole than stove top feel. The dish has made it into a fairly regular rotation in our house as my husband is particularly fond of it.

INGREDIENTS

• 12 oz pasta (shaped suitably for macaroni)
• 12 oz fresh broccoli florets (I usually add a bit more)

• 1 ½ Tbsp butter
• 1/4 cup onion, minced
• 1/4 cup flour
• 2 cups skim milk
• 1 cup broth (chicken or vegetable)
• 8 oz (2 cups) sharp cheddar, shredded
• salt and pepper to taste

• 2 Tbsp grated parmesan
• 1/4 cup bread crumbs

DIRECTIONS

1.    Preheat oven to 375F. Lightly grease a baking dish (13 x 9) with cooking spray.

2.    Cook broccoli and pasta together, following package directions for al dente (or undercook by ~2 minutes).

3.    Melt butter in a large saucepan.

4.    Add onion, cook on low heat for 2 minutes.

5.    Add flour, combine well, cook for 1 minute.

6.    Add milk and broth, whisk together. Raise heat to medium-high, bringing to boil (Reminder: Milk boils quickly, without warning!). Cook for ~5 minutes until sauce is smooth and thick. Season with salt and pepper.

7.    Remove sauce from heat; add cheese, stirring until melted.

8.    Combine sauce, broccoli, and pasta; mix well. Pour into baking dish.

9.    Sprinkle with parmesan and bread crumbs; spray with cooking spray.

10. Bake for about 15-20 minutes, and then broil for a few minutes (carefully!) to brown breadcrumbs.

Recipe via Skinny Taste