Skinny Broccoli Mac and Cheese

Ingredienser

Cooking spray or oil mister

Kosher salt

1 (12-ounce) bag broccoli florets

12 ounces rotini pasta

1 1/2 tablespoons unsalted butter

1/3 cup finely chopped onion

1/4 cup all-purpose unbleached flour

2 cups fat-free milk

1 cup Swanson 33% less sodium chicken broth (or vegetable broth)

Freshly cracked black pepper

2 cups shredded reduced-fat sharp cheddar cheese (8 ounces; I recommend Cabot 50%)

1/4 cup seasoned whole wheat bread crumbs, homemade (see page 110) or store-bought

2 tablespoons grated Parmesan cheese

Vejledning

Cook the broccoli and pasta to 3 minutes less than al dente in a large pot of salted boiling water according to package directions.

Drain and set aside.

In a large nonstick skillet, melt the butter over medium- low heat. Add the onion and cook, stirring, until soft, about 2 minutes.

Add the flour and cook, stirring, 1 minute. Whisk in the milk and broth, increase the heat to medium-high, and continue whisking until the mixture boils.

Cook until the sauce is smooth and thick, 7 to 8 minutes.

Season with 1/4 teaspoon salt and black pepper to taste.

Remove the pan from the heat and stir in the cheddar until melted.

Add the pasta and broccoli and stir well.

Preheat the oven to 375F. Spray a 9 x 13-inch baking dish with oil.

Pour into the prepared dish and top with the bread crumbs and Parmesan. Spray with oil.

Bake for 18 to 20 minutes.

Increase the oven to broil and cook until the bread crumbs are golden, keeping an eye on them so they do not burn, about 2 minutes.