No-Bake Macaroni & Cheese Recipe
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Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren't broccoli fans, substitute a frozen vegetable of your choice.
Ingredients
- 8 ounces whole-wheat elbow noodles, (2 cups)
- 1 10-ounce package frozen chopped broccoli
- 1 3/4 cups low-fat milk, divided
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 3/4 cup shredded extra-sharp Cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon Dijon mustard
- Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
- Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
- Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
- Calories 412, Total Fat 13 g, Saturated Fat 7 g, Monounsaturated Fat 1 g, Cholesterol 37 mg, Sodium 640 mg, Carbohydrate 56 g, Fiber 7 g, Protein 22 g, Potassium 236 mg. Daily Values: Vitamin A 25%, Vitamin C 70%, Calcium 40%. Exchanges: Starch 3,Vegetable 1,Reduced-Fat Milk 0.5,High-Fat Meat 1.
- Percent Daily Values are based on a 2,000 calorie diet
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