Categories: Kid Friendly

Ingredients

• 8 ounces uncooked large elbow macaroni
• 2 cups chopped broccoli florets
• 1 1/2 cups 1% low-fat milk
• 2 tablespoons all-purpose flour
• 1 teaspoon chopped fresh thyme
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/8 teaspoon salt
• 1 center-cut bacon slice, chopped
• 1 1/2 teaspoons unsalted butter
• 4.5 ounces reduced-fat cheddar cheese, shredded (about 1 cup)

Directions

1. Cook pasta according to package directions, omitting salt and fat. Add broccoli during the last minute of cooking; cook for 1 minute. Drain.

2. Combine milk and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk until smooth.

3. Heat a large skillet over medium-high heat. Add bacon; cook 4 minutes or until crisp. Add butter to pan; swirl until butter melts. Add milk mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Stir in cheese. Add pasta mixture to pan, stirring to coat.

Email to a friend | Print this recipe | Back