Macaroni and Cheese Casserole with Broccol



  • 12 oz macaroni, or other short pasta, such as gemelli
  • 10 oz broccoli, cut into small florets (about 2 1/2 cups)
  • 1 tsp salted butter
  • 13 cup fresh bread crumbs
  • 3 tbsp lemon juice, grated, divided
  • 2 12 cup fat free skim milk
  • 13 cup all-purpose flour
  • 12 cup onion, diced
  • 1 cup low fat sharp cheddar cheese, shredded
  • 1 tsp dijon mustard
  • 1 12 tsp salt
  • 12 tsp black pepper, freshly ground


  1. Bring a large pot of lightly salted water to boil. Cook macaroni for 1 minute less than al dente according to the package directions. Add broccoli 3 minutes before the macaroni is finished. Drain macaroni and broccoli and return to the pot.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Meanwhile, melt butter in a large saucepan over medium heat. Add bread crumbs and cook, stirring often, for 2 minutes or until light golden brown. Transfer to a small bowl, mix with 1 tablespoon parmesan cheese, and set aside
  4. In the same saucepan, whisk together milk and flour until blended, then add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer for 2 minutes or until thickened. Remove from heat and whisk in cheddar cheese, mustard, salt, black pepper, and remaining 2 tablespoons parmesan cheese. Pour sauce over the macaroni and broccoli and mix well to combine. Transfer to a baking dish and evenly sprinkle the top with bread crumbs.
  5. Bake for 20 to 25 minutes or until the casserole is bubbly at the edges.
  6. Per serving: 7 SmartPoints; 7 PointsPlus

Source : allrecipes.Com

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