Creamy Broccoli Mac

By Tonya_Speed

NUTRITION per serving: 342 Calories; 5g Fat; 22g Protein; 57g Carbohydrate; 7g Dietary Fiber; 12mg Cholesterol; 306mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat. Points: 6

Ingredients

• 8 ounces whole wheat elbow macaroni
• 1 (10-oz.) package frozen chopped broccoli
• 1 3/4 cups low fat milk, divided
• 3 tablespoons flour
• 1/2 teaspoon garlic powder
• 1/4 teaspoon white pepper
• 3/4 cup shredded low fat Cheddar cheese
• 1/4 cup shredded Parmesan cheese
• 1 teaspoon Dijon mustard

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Bring a large saucepan of water to a boil; cook pasta for 4 minutes then add frozen broccoli and continue to cook, stirring occasionally, until pasta and broccoli are just tender, 4 to 5 minutes longer. Meanwhile, heat 1 1/2 cups of milk in another large saucepan over medium-high heat until just simmering. In a small bowl, whisk together remaining milk, flour, garlic powder and white pepper; blend well and add to the simmering milk; return to a simmer and cook, whisking constantly, until mixture has thickened, 2 to 3 minutes. Remove from heat and whisk in cheeses and mustard until the cheeses have melted. Drain the pasta and broccoli and add to the cheese sauce; return to medium-low heat; cook and stir until heated through, about 1 minute.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Use gluten free pasta and flour. Make sure Dijon mustard is gluten free.