I found this eye-catching recipe the other day on www.eatingwell.com (click here to see it) and it became a must for me to try to make this mac and cheese! I have to say up-front that this is definitely going to be added to my recipe arsenal and it turned out to be seriously delicious and apparently healthy too! Score.
Also, I do have to mention that I altered the recipe quite a bit from the one I found on Eating Well, so my annotations will be included next to the original recipe. I'm sure either way would be divine.
INGREDIENTS:
- 8 ounces whole-wheat elbow noodles, (2 cups)
- 1 10-ounce package frozen chopped broccoli
- 1 3/4 cups low-fat milk, divided
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 3/4 cup shredded extra-sharp Cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon Dijon mustard
PREPARATION:
- Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
- Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
- Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
Calories: 412 per serving
Total Time: 25 minutes
For more details check out the link to the recipe above.
Well, I hope you enjoy. I sure did. This will become one of my go-to meals in no time.
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