Tuesday, April 17, 2012

Broccoli Mac and Cheese

Broccoli Mac and Cheese
  • 1 package (16 ounces) whole wheat elbow macaroni
  • 1 bag (12 ounces) fresh broccoli florets
  • 3 tablespoons unsalted butter
  • 3 tablespoons whole wheat flour
  • 2½ cups skim or 1% milk
  • 2 cups shredded 2% sharp cheddar cheese
  • ¼ teaspoon black pepper
  • ¼ teaspoon dry thyme


Cook pasta according to package directions. In a the last 3 minutes of cooking add the broccoli to the cooking water and stir. Drain and set aside.

In a large saucepan, over a medium heat, melt the butter. With a whisk, add the flour and stir until thick. Gradually add the milk, stirring constantly until the mixture is smooth and has thickened. Add the cheese and stir until the cheese has melted.

In a large bowl, add the pasta and broccoli, pepper, thyme and the cheese mixture and stir until well coated.

Serve immediately

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