Lighter Broccoli Mac and Cheese

• Vegetarian

• Produce

  • 1 large head Broccoli
  • 1/4 tsp Garlic powder

• Pasta & Grains

  • 16 oz Macaroni, whole-wheat

• Baking & Spices

  • 1 tsp Cornstarch
  • 1/4 cup Flour
  • 1 Dash Pepper
  • 1 tsp Salt

• Bread & Baked Goods

  • 3 tbsp Breadcrumbs

• Dairy

  • 1/2 cup Cheddar cheese, sharp
  • 1 cup Gouda, smoked
  • 3 tbsp Parmesan cheese
  • 2 1/2 cups Skim milk

Found on iheartvegetables.com

Description

Ingredients

• 16 oz whole wheat macaroni
• 1 large head of broccoli, chopped
• 2½ cups of skim milk
• ¼ cup flour
• 1 tsp cornstarch
• 1 tsp salt
• ½ cup sharp cheddar cheese
• 1 cup smoked Gouda
• ¼ tsp garlic powder
• Dash of pepper
• 3 tbsp breadcrumbs
• 3 tbsp Parmesan cheese

Directions

• Preheat the oven to 350.
• Bring a large pot of water to a boil.
• Add in the macaroni and cook according to the packages directions.
• When you have about 5 minutes left of the pasta cooking, add in the broccoli. (Check it out, one less dish to wash!)
• You can boil them together until both are tender.
• In a separate sauce pan, heat up the milk.
• Right before it starts to simmer, whisk in the flour and cornstarch slowly.
• Add the salt, then the cheeses.
• Sprinkle with garlic powder, and pepper.
• Combine the sauce and the macaroni in an 8x8 pan.
• Cover with breadcrumbs and Parmesan cheese.
• Bake for another 10 minutes, or until the cheese begins to brown just a tad.