Here is a delicious and garlicky mac ‘n cheese recipe that can be ready in no time. Although there aren’t many reduced fat short cuts for this recipe (however I did use skim milk and a mixture of reduced fat and full fat cheeses), the broccoli adds a bit of nutrition to this otherwise indulgent dish.
Sometimes a splurge is ok, and this is definitely worth it!
This recipe was adapted from Rachael Ray’s original version found here.
Broccoli Mac n’ Cheese
- 1 pound whole grain pasta with lines
- 2 cups frozen broccoli,
- 4 tablespoons butter
- 2 cloves garlic, finely chopped
- 3 tablespoons flour
- 1/2 cup chicken stock
- 2 cups milk
- 2 1/2 cups extra-sharp yellow cheddar cheese, divided*
- Pepper
- 1/2 cup stuffing mixed with 1 T olive oil
Pre-heat oven to 300.
Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta, according to the package directions (about 10-12 minutes total, depending on the brand). When the pasta has been cooking for a couple of minutes, add the broccoli to the water and finish cooking everything together, 8 minutes more.
Meanwhile, melt the butter in a saucepot over medium heat. Add the garlic and cook for 2-3 minutes. Whisk in the flour and cook for 1 minute, then whisk in the stock and milk. Let the sauce thicken to coat the back of a spoon; stir in 2 cups of cheese and season with salt and pepper.
Drain the pasta and broccoli and toss with the sauce. Adjust the seasonings, to taste. Place in a large casserole dish and top with the remaining cheese and stuffing mixture (for crunch), and then place in the oven for about 10 minutes to melt the cheese on top. Yields 6-8 servings.
*You can use reduced fat cheese, however I used a mixture of full fat and reduced fat for added depth. Sometimes the real stuff is worth it!
Enjoy!
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