Macaroni and Cheese

By á-3286

Per Serving:
Calories: 335
Fat: 15 g
Chol: 40 mg
Carb: 35 g
Fiber: 3 g
Protein: 20 g

Ingredients

• 7 oz dried multigrain or whole grain rotini pasta (1 1/2 cups)
• 1 1/2 cups broccoli florets, finely chopped carrots, or green beans, cut in 1/2 inch pieces
• 1/4 cup finely chopped onion
• 4 tsp olive oil
• 1 6.5 oz pkg light semisoft cheese with garlic and herb
• 1 2/3 cups milk
• 1 Tbsp all purpose flour
• 1/2 cup reduced fat shredded cheddar cheese (2 oz)
• 2 oz mozzarella cheese, shredded (1/2cup)
• 1/2 cup crumbled whole wheat bread

Details

Servings 6

Preparation

Step 1

1. Heat oven to 425 F. In a medium saucepan, cook pasta and add broccoli, carrots, or beans during last 3 mins of cooking. Drain pasta mixture. Return to pan; keep warm.
2. In large saucepan, cook onion in 2 tsp of oil over medium heat for 5 mins or until tender, stirring occasionally. Remove pan from heat. Add semisoft cheese, stir until cheese is melted and combined.
3. In a medium bow, whisk together milk and flour until smooth. Add all at once to onion mixture. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in cheddar and mozzarella cheeses until cheeses are melted. Add cooked pasta mixture; stir to coat.
4. Transfer pasta mixture to 2 qt casserole. In small bowl combine whole wheat bread crumbs and remaining 2 tsp oil; sprinkle on pasta mixture. Bake, uncovered, 10 to 15 mins or until top is browned. Sprinkle with parsley.