Every parent knows mac n cheese is the ultimate kid staple, so if you want to try a healthier and yummier version than Kraft boxed version (in my humble opinion), this is the recipe for you. If your kids can?t abide the broccoli, you can swap it out for any other veggie you deem appropriate or eliminate the veggie.
Yields: 4 servings, 1 1/4 cups each
8 oz. whole-wheat elbow noodles – 2 cups
1 10 oz. package frozen chopped broccoli
1 & ? cup low-fat milk, divided in two
3 tablespoons flour
? tsp garlic powder
? tsp salt
? tsp ground white pepper
? cup shredded extra-sharp Cheddar cheese
? cup shredded Parmesan cheese
1 tsp 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.
Fat: 13 grams
Fiber: 7 grams
Protein: 22 grams