This mac-n-cheese casserole is everything a mac cheese should be—rich and cheesy—and includes a healthy sprinkling of broccoli florets.
12 ozmacaroni, or other short pasta, such as gemelli
10 ozbroccoli, cut into small florets (about 2 1/2 cups)
1 tspsalted butter
1⁄3 cupfresh bread crumbs
3 tbsp lemon juice, grated, divided
2 1⁄2 cupfat free skim milk
1⁄3 cupall-purpose flour
1⁄2 cuponion, diced
1 cuplow fat sharp cheddar cheese, shredded
1 tspdijon mustard
1 1⁄2 tspsalt
1⁄2 tspblack pepper, freshly ground
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.
Preheat oven to 375 degrees F (190 degrees C).
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.
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.
Bake for 20 to 25 minutes or until the casserole is bubbly at the edges.
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