Ingredients
Scale
- 12 oz dry whole wheat elbow macaroni
- 3 ½ cups broccoli florets
- 4 tablespoons light butter
- ¼ cup all-purpose flour
- 1 ½ cups skim milk
- 2 ½ cups water
- 6 oz reduced-fat sharp cheddar cheese, shredded
- Salt and black pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Gradually whisk in the flour until smooth.
- Slowly add the milk and then the water while stirring continuously to prevent lumps.
- Once boiling, add the elbow macaroni and cook for about 8-10 minutes until al dente.
- While the pasta cooks, steam the broccoli in a microwave-safe bowl covered with a damp towel for about 2 minutes.
- After pasta is cooked, reduce heat to low and stir in shredded cheese until melted.
- Mix in steamed broccoli until well combined. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 20mg