Baked Macaroni and Cheese

(from skitime’s recipe box)

Source: Weight Watchers - 5 points/serving (from RecipeThing user missscarlettp)

Serves 6 people

Categories: 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

  1. Preheat oven to 375 degrees.

  2. Coat a shallow 2-quart baking dish with cooking spray.

  3. 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.

  4. Drain pasta and broccoli and return to pot.

  5. Meanwhile, in a large saucepan, melt butter over medium heat.

  6. Add bread crumbs and cook, stirring often, until light golden, about 2 minutes.

  7. Remove from heat and transfer crumbs to a small bowl; stir in 1 T of Parmesan and set aside.

  8. In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion.

  9. Bring to a boil over medium-high heat, whisking frequently.

  10. Reduce heat to low and simmer until thickened, about 2 minutes.

  11. Remove from heat and whisk in cheddar cheese, mustard, salt, pepper, and remaining 2 T of Parmesan cheese.

  12. Pour over cooked, drained pasta and broccoli; toss to mix and coat.

  13. Transfer to a baking dish and sprinkle top evenly with bread crumbs.

  14. Bake until bubbly at edges, about 20-25 minutes.

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