I made this awhile ago but I’m just getting around to posting it. The recipe is from SkinnyTaste, and it turned out delicious! Definitely a great comfort food 🙂
Here’s what you’ll need (this makes 8 servings):
- 12 oz elbow pasta
- 1 tbsp butter and 1 tbsp light butter (I just used 2 tbsp light)
- 1/4 cup flour
- 1/4 cup minced onion (I left this out)
- 2 cups skim milk (I used almond)
- 1 cup fat free chicken broth (vegetarians use vegetable broth)
- 8 oz (2 cups) Sargento shredded reduced fat sharp cheddar (I used regular shredded cheddar)
- salt and fresh pepper to taste
- 12 oz fresh broccoli florets
- 1/8 cup grated Parmesan
- 1/4 cup seasoned bread crumbs
- cooking spray
Cook the pasta and broccoli together according to package directions for al dente. Preheat oven to 375. Saute the onion (if using) and garlic together with the butter for a couple minutes. Then add in the flour and cook about a minute or two until its combined. Whisk in milk and broth and bring to a boil on medium high, then simmer about 5 minutes or until sauce is smooth and thick. Mine didn’t get super thick or anything but it still worked. Turn off heat and add in the cheese. Mix until everything is melted and smooth. Add the pasta and broccoli and mix together with cheese sauce.
Pour the mixture into a baking pan (I used tinfoil and sprayed it with the cooking spray). Top with the breadcrumbs, grated cheese, and a little cooking spray and bake for 15-20 minutes. You can put it in the broiler for a little bit towards the end to get it golden, but it isn’t necessary.
If you want a quick version of this (which I might do next time), you could always skip the baking portion (with the breadcrumbs and grated cheese) and just have it with the cheese sauce. 🙂