Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren't broccoli fans, substitute a frozen vegetable of your choice.
8 ounces whole-wheat elbow Noodles, (2 cups)1 10-ounce package frozen chopped Broccoli1 3/4 cups low-fat Milk, divided3 tablespoons Flour1/2 teaspoon Garlic powder1/2 teaspoon Salt1/4 teaspoon ground white Pepper3/4 cup shredded extra-sharp Cheddar cheese1/4 cup shredded Parmesan cheese1 teaspoon Dijon Mustard
Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
Omit the added salt to reduce the sodium in this dish.
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