Tuesday, April 13, 2010

Weight Watchers Recipe

Baked Macaroni and cheese with Brocolli
POINTS® value | 5
Servings | 8
Preparation Time | 15 min
Cooking Time | 45 min
Level of Difficulty | Moderate
  • 2 spray(s) cooking spray
  • 12 oz uncooked pasta, gemelli or other twisted pasta (about 2 1/2 cups)
  • 1/8 tsp table salt, for pasta cooking water
  • 10 oz broccoli, small florets (about 2 1/2 cups)
  • 1 tsp butter
  • 1/3 cup(s) fresh bread crumbs
  • 3 Tbsp grated Parmesan cheese, divided
  • 2 1/2 cup(s) fat-free skim milk
  • 1/3 cup(s) all-purpose flour
  • 1/2 cup(s) onion(s), diced
  • 1 cup(s) low-fat shredded cheddar cheese, sharp-variety
  • 1 tsp Dijon mustard
  • 1 1/2 tsp table salt
  • 1/2 tsp black pepper, freshly ground

  • Preheat oven to 375ºF. Coat a shallow 2-quart baking dishwith cooking spray.

  • Cook pasta in a large pot of lightly salted boiling wateraccording 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.
This tastes really yummy served with some french bread and a yummy salad.

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