Ingredients
- 12 ounces dry whole wheat pasta (elbows, rotini, shells, etc.)
- 12 ounces broccoli (fresh or frozen broccoli florets)
- 2 tablespoons butter
- 1/4 cup yellow onion (freshly minced)
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups fat-free milk
- 1 cup low-sodium chicken broth
- Salt and freshly cracked black pepper, to taste
- 8 ounces reduced-fat sharp cheddar cheese (2 cups)
- 2 tablespoons Parmesan cheese, grated
- 1/4 cup bread crumbs (dry panko)
How to Make
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Step 1: Preheat oven to 375 degrees F. Coat a 9 x 9 baking dish with cooking spray.
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Step 2:
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Step 3: Set a large pot of salted water to boil. Add pasta and broccoli together; cook according to pasta’s package directions for al dente.
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Step 4: In a large skillet set to medium heat, melt butter. Add onion and garlic and cook 1 minute. Whisk in flour and cook another minute. Whisk in milk and chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium and cook sauce about 5 minutes, or until smooth and thick. Season with salt and pepper.
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Step 5: Once sauce has thickened, remove from heat, mix in the cheddar, stirring until well blended. Add pasta and broccoli; mix well.
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Step 6: Pour into prepared baking dish. Top with grated parmesan and breadcrumbs. Lightly coat top with cooking spray.
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Step 7: Bake for 22-25 minutes, then broil for 2-4 minutes to get the breadcrumbs golden.
We hope you enjoy this recipe!
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