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Friday, October 21, 2011

Skinny Baked Broccoli Mac n Cheese

Picture credit: Skinnytaste.com - I forgot to take a picture before serving.

I recently discovered Skinnytaste.com and I am obsessed. Looking through the author's recipe list, I came across multiple of my family's favorites that we've been making for years.... but just not the skinny version. So since I try to eat healthy and force my family to as well, I figured I had to try out the skinny versions of some of my all-time favorites.

This week's adventure: Skinny Baked Broccoli Mac n Cheese.

It's been such a transitional week in terms of weather. The Northeast has really been feeling the effects of Fall - with the wind and rain - so I decided it would be a great day to try out a casserole. Who doesn't like pasta and melted cheese in front of the TV on a rainy night?

I had to make a few adjustments to the recipe like using 2% milk rather than skim, and regular Sargento sharp cheddar cheese because I had just bought milk, and the grocery story was out of reduced-fat sharp cheddar. I also picked up a carton of Grands buttermlk biscuits because they just looked so good. So this meal turned out to be semi-skinny.

Prep time: 5 minutes
Cook time: 25-30 minutes

Baked Broccoli Mac n Cheese
Serves 8

12 oz high fiber elbows like Ronzoni Smart Taste
1 tbsp butter
1 tbsp light butter
1/4 cup flour
1/4 cup minced onion
2 cups 2% milk
1 cup fat free chicken stock
8 oz (whole bag) Sargento shredded sharp cheddar
Kosher salt and fresh ground pepper to taste
12 oz frozen broccoli florets (pre-cut bag is easiest)
1/8 cup grated parmesan
bread crumbs (enough to cover the entire top)
cooking spray

*Serve with Grands Buttermilk Biscuits*

  1. Cook pasta and broccoli together in a large pot of salted water to al dente (about 6 minutes)
  2. Spray a baking dish with cooking spray.
  3. Preheat oven to 375°
  4. Melt butters in skillet
  5. Add onion and cook over low heat for two minutes
  6. Add flour and cook another minute until well combined
  7. Add milk and chicken stock, raising heat to medium-high until it comes to a boil
  8. Cook about 5 minutes until sauce becomes smooth and thick
  9. Season with salt and pepper
  10. Add shredded cheese
  11. Remove from heat and add cheese, mixing well until melted
  12. Adjust salt and pepper to your taste
  13. Pour into pasta pot
  14. Mix well until pasta in coated
  15. Transfer to casserole dish
  16. Add layer of parmesan cheese and breadcrumbs
  17. Bake for 15-20 minutes, broil for a minute or two to get the breadcrumbs golden

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