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Ingredientes
- 1/4 c. butter or possibly margarine divided
- 2 Tbsp. all-purpose flour
- 2 c. lowfat milk
- 1 pkt shredded Cheddar-American cheese blend (8 ounce)
- 1/2 tsp salt
- 1/8 tsp grnd red pepper
- 1 pkt frzn broccoli - (10 ounce) thawed, and coarsely minced
- 8 ounce elbow macaroni cooked
- 1/4 c. fine dry breadcrumbs (or possibly 1/2 c. grated Parmesan cheese)
Direcciones
- Heat 2 Tbsp. butter in a large saucepan over medium heat, and whisk in all-purpose flour; cook, whisking constantly, 2 min.
- Whisk in lowfat milk gradually; cook, whisking constantly, 5 min or possibly till mix thickens. Remove from heat. Add in shredded cheese, salt, and pepper, stirring till cheese melts. Stir in broccoli and pasta.
- Pour into a lightly greased 11- by 7-inch baking dish. Sprinkle with breadcrumbs; dot with remaining 2 Tbsp. butter.
- Bake at 350 degrees for 25 to 30 min.
- This recipe yields 6 to 8 servings.
- To Lighten: Substitute equal portions reduced-calorie margarine, 2% reduced-fat lowfat milk, and 2% reduced-fat shredded sharp Cheddar cheese, and reduce salt to 1/4 tsp.. Cook as directed, and pour into baking dish. Stir together remaining margarine, melted, and breadcrumbs; sprinkle over pasta mix. Bake as directed, and let stand 5 min before serving.
- Comments: Stir in minced cooked chicken if you want some meat in this dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 83 | 29% |
| Total Fat 9.53g | 12% |
| Saturated Fat 5.56g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 340mg | 14% |
| Potassium 416mg | 12% |
| Total Carbs 41.65g | 11% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.58g | 4% |
| Protein 10.37g | 17% |
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