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Baked macaroni & cheese
6
Other vegetables such as cauliflower, butternut squash, carrots, green beans or zucchini can be substituted for the broccoli. If children struggle with textures or types of vegetables, you can disguise veggies such as carrots and cauliflower by cooking them ahead of time and then puréeing with the cheese sauce.
- Macaroni noodles, whole wheat, 1 cup(s), elbow shaped pasta (uncooked)
- Skim milk, 1 cup(s)
- Low-fat cream cheese, 3 tbsp(s)
- Sharp cheddar cheese, 4 oz(s), shredded
- Kosher salt, ½ tsp(s)
- Broccoli, 4 cup(s), chopped, cut into bite-sized florets (or frozen broccoli florets, cooked)
- Panko breadcrumbs, ½ cup(s), (optional)
- Parsley, fresh, ¼ cup(s), chopped (optional)
- Unsalted butter, 2 tsp(s), melted (optional)
Method
Preheat oven to 375°F. In a medium to large saucepan, bring water to a boil. Add pasta and stir.
Cook pasta until soft but with a little crunch (about 2 minutes less than recommended cooking time). Strain the pasta and leave in strainer.
In the same saucepan, add the milk, cream cheese, cheddar cheese and salt, stirring constantly. Heat until the cream cheese melts and mixes in.
Return the drained pasta to the saucepan. Mix thoroughly and add the broccoli.
Transfer the macaroni mixture to a casserole dish. For a crunchy crust on top, sprinkle it with the optional mixture of the panko, parsley and butter. Place the casserole dish in oven and bake 15 minutes.
Remove from the oven and serve.
Nutrition facts per serving
Makes 6 servings
Food Groups
|
V
|
0.9 |
|
F
|
0 |
|
C
|
1.4 |
|
PD
|
0.8 |
|
Ft
|
0.6 |
|
S
|
0 |
Nutrition Facts
| Calories | 236 |
| Total Fat | 9.8 g |
| - Saturated Fat | 5.3 g |
| Cholesterol | 27 mg |
| Sodium | 419 mg |
| Total Carbohydrate | 26.8 g |
| - Dietary Fiber | 3.5 g |
| - Total Sugars | 4.2 g |
| -- Added Sugars | 0 g |
| Protein | 12.1 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!