Baked Macaroni and Cheese
(from skitime’s recipe box)
Source: Weight Watchers - 5 points/serving (from RecipeThing user missscarlettp)
Serves 6 peopleCategories: Main Dishes
Ingredients
- 2 sprays non-fat cooking spray
- 2 1/2 cups (12 oz) uncooked macaroni pasta
- 1/8 tsp kosher salt
- 10 oz broccoli florets
- 1 tsp light butter
- 1/3 cup bread crumbs
- 3 T Parmesan cheese
- 2 1/2 cups skim milk
- 1/3 cup all-purpose flour
- 1/2 cup onions, diced
- 1 cup low-fat shredded cheddar cheese
- 1 tsp Dijon mustard
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Directions
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Preheat oven to 375 degrees.
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Coat a shallow 2-quart baking dish with cooking spray.
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Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done.
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Drain pasta and broccoli and return to pot.
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Meanwhile, in a large saucepan, melt butter over medium heat.
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Add bread crumbs and cook, stirring often, until light golden, about 2 minutes.
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Remove from heat and transfer crumbs to a small bowl; stir in 1 T of Parmesan and set aside.
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In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion.
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Bring to a boil over medium-high heat, whisking frequently.
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Reduce heat to low and simmer until thickened, about 2 minutes.
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Remove from heat and whisk in cheddar cheese, mustard, salt, pepper, and remaining 2 T of Parmesan cheese.
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Pour over cooked, drained pasta and broccoli; toss to mix and coat.
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Transfer to a baking dish and sprinkle top evenly with bread crumbs.
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Bake until bubbly at edges, about 20-25 minutes.