Baked macaroni and cheese with broccoli

Ingredients

• Pasta

  Corn, dry

  12 oz or 340g

• Salt

  Iodized - Wegmans

  ⅛ tsp or 1g

• Broccoli

  Cut - Safeway

  2 ½ cup or 228g

• Butter

  Unsalted

  1 tsp or 5g

• Breadcrumbs

  Cooks' Ingredients, Dried, White - Waitrose

  33 ⅓ grams or 33g

• Parmesan cheese

  Grated

  3 tbsp or 15g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 ½ cup or 610g

• Wheat flour

  White, cake, enriched

  ⅓ cup unsifted, dipped or 46g

• Onion

  Hickory Farms

  8 tablespoons or 113g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Preheat oven to 375oF. Coat a shallow 2-quart baking dish with cooking spray.
2. Cook pasta in a large pot of lightly 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.
3. 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.
4. In same saucepan (wipe clean if necessary), 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.
5. Remove from heat and whisk in shredded cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
6. Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.
7. (source: https://www.weightwatchers.com/us/recipe/baked-macaroni-and-cheese-broccoli-1/5626a60342366570049964e7)

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