Baked Macaroni and Cheese

7 points per servings

Baked Macaroni and Cheese

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  • Prep Time


  • Total Time


  • Servings



  • 2 spray(s) cooking spray

  • 12 oz uncooked pasta, gemelli or other twisted pasta (about 2½ cups)

  • ⅛ tsp table salt, for pasta cooking water

  • 10 oz broccoli, small florets (about 2½ cups)

  • 1 tsp butter

  • ⅓ cup(s) fresh bread crumbs

  • 3 Tbsp grated Parmesan cheese, divided

  • 2½ cup(s) fat-free skim milk

  • ⅓ cup(s) all-purpose flour

  • ½ cup(s) onion(s), diced

  • 1 cup(s) low-fat shredded cheddar cheese, sharp-variety

  • 1 tsp Dijon mustard

  • 1½ tsp table salt

  • ½ tsp black pepper, freshly ground


Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray. Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot. Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside. In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes. Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat. Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.


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