Baked Broccoli Mac & Cheese

By trf0ster

Ingredients

• 1 pkg Whole Wheat Macaroni
• 1 bag Green Giant Valley Selections Cut Broccoli
• 1 ⁄3 cup Margarine
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp each salt, pepper and dried thyme
• 3 tbsp all-purpose flour
• 2 1⁄2 cups 2% milk
• 2 cups shredded, reduced-fat Cheddar cheese
• 1 tsp each Worcestershire sauce and Dijon mustard
• 1 cup fresh whole wheat bread crumbs
• 2 tbsp finely chopped fresh parsley

Details

Servings 8

Preparation

Step 1

1. Preheat the oven to 350°F (180°C). Spray a 13- x 9-inch baking dish with Cooking Spray. Cook the pasta
according to the package directions. Place the broccoli in a large colander and drain the macaroni over broccoli. Set aside.

2. Meanwhile, melt one-third of the margarine in a large saucepan set over medium heat. Add the onion, half of the garlic, the salt, pepper and thyme.
Cook, stirring, for 5 minutes or until onion is translucent. Add another third of the margarine to the pan; stir in flour. Cook, stirring, for 1 minute or until
golden. Slowly whisk in milk. Cook, stirring often, for 10 minutes or until mixture is smooth and thick. Add 1 1⁄2 cups of the cheese, Worcestershire sauce and Dijon mustard; stir until cheese is melted.

3. Toss the pasta and broccoli with the sauce until evenly coated.Transfer to the prepared dish. Melt the remaining margarine and toss with the remaining
garlic, bread crumbs and parsley; sprinkle over casserole and bake, covered, for 15 minutes. Uncover, sprinkle with remaining cheese and bake
for 15 minutes or until bubbly and golden.