baked macaroni & cheese with broccoli

something easy, something a little more healthy, something different.  the recipe calls for low-fat or fat-free cheddar cheese but it’s best to go with full fat.  never skimp on flavor when it comes to cheese.

• 12 oz uncooked pasta, gemelli or other twisted pasta (about 2 1/2 cups)
• salt
• 2 1/2 cups broccoli
• 1 tsp butter
• 1/3 bread crumbs
• 3 tbsp parmesan cheese
• 2 1/2 cup skim milk
• 1/3 cup flour
• 1/2 cup onion, diced
• 3 cups low-fat shredded cheddar cheese (or full fat!)
• tsp dijon mustard
• salt and pepper for seasoning

Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.

Cook pasta in a large pot of salted boiling water according 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 the same saucepan, 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.  serves 8.

this was a simple dish, great for the weeknight.  try experimenting with other cheeses.  next time i make this i will use american cheese.  i find that it has more flavor than cheddar in these kinds of dishes.