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.
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
|Total Fat||9.8 g|
|- Saturated Fat||5.3 g|
|Total Carbohydrate||26.8 g|
|- Dietary Fiber||3.5 g|
|- Total Sugars||4.2 g|
|-- Added Sugars||0 g|