Cheddar Broccoli Pasta Bake

By mattyrana

Ingredients

• 14 1/2 oz. elbow macaroni
• 1 cup low-fat milk
• 1 can (10 3/4 oz.) reduced-fat cream of chicken soup
• 1 Tbsp. creamy mustard-mayonnaise blend
• 1 Tbsp. olive oil
• 1 small onion, chopped
• 1 1/2 cups (6 oz.) shredded low-fat cheddar cheese, divided
• 10 oz. fresh or frozen broccoli, chopped, blanched, and drained

Preparation

Step 1

Preheat oven to 350˚. Cook elbow macaroni for 6 minutes or until tender; drain and rinse with cold water. Spray a 2-qt. casserole with nonstick cooking spray.

In medium bowl, combine milk, soup, and creamy mustard-mayonnaise blend.

Heat olive oil in a medium saucepan over medium heat. Add onion; cook and stir for 2-3 minutes. Add milk mixture and bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat; stir in 1 ¼ cups of cheese until smooth. Blend in the drained broccoli and cooked pasta. Pour mixture into prepared casserole dish. Top with remaining ¼ cup cheese. Bake in 350˚ oven for 20 minutes or until hot and bubbly.