A few weeks ago, my family asked me to make baked mac-and-cheese. I smiled. I ran to the store, grabbed a bag of cheese and came home to whip it up. This baked mac and cheese is delicious and not super clogging (yup, I said it).
This casserole holds up well for a few days, and it works wonderfully in school lunches.
- 12 oz. whole grain pasta (we use quinoa)
- 12 oz. fresh or frozen broccoli florets
- 2 Tablespoons butter
- 1/4 cup freshly minced onion
- 1/4 cup flour
- 2 cups fat-free milk of any sort
- 1 cup vegetable broth
- Salt and freshly cracked black pepper, to taste
- 8 oz. (2 cups) reduced-fat sharp cheddar cheese
- 2 Tablespoons grated Parmesan cheese
- 1/4 cup panko bread crumbs
1. Preheat oven to 375 degrees F. Coat a 9 x 9 baking dish with cooking spray.
2. Set a large pot of salted water to boil. Add pasta and broccoli together; cook until tender.
3. In a large pan set to medium heat, melt butter. Add onion and cook 1 minute. Whisk in flour and cook another minute. Whisk in milk and broth. Bring to a boil over medium-high heat. Reduce heat to medium and cook sauce about 5 minutes, or until smooth and thick. Season with salt and pepper.
4. Once sauce has thickened, remove from heat. Add cheddar, stirring until well blended. Add pasta and broccoli; mix well. Pour into prepared baking dish. Top with grated parmesan and breadcrumbs. Lightly coat top with cooking spray.
5. Bake for 15-20 minutes, then broil for 2-4 minutes to get the breadcrumbs golden.