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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