Macaroni and Trees
4

Serves 6

A kid-friendly recipe that combines their favorite mac and cheese with healthy green veggies.

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    Ingredients: 
    • Salt for pasta water, plus 1/2 teaspoon more for cheese sauce
    • 4 cups broccoli florets
    • 8 ounces dry fusilli pasta
    • 3 tablespoons unsalted butter
    • 2 tablespoons all-purpose flour
    • 2 cups low-fat milk
    • pinch black pepper
    • pinch cayenne pepper (optional)
    • 2 cups shredded cheddar cheese
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    Method: 

    Preheat the broiler. Bring a large pot of well-salted water to a boil. Add broccoli, return to a boil and cook, uncovered, until al dente, about 4 minutes. Remove broccoli with a slotted spoon, leaving the water in the pot. Boil the pasta in the water until just tender, about 10 minutes. Drain.

    Meanwhile, melt the butter in a saucepan over medium heat. Stir in the flour and cook gently for about a minute. Whisk in the milk, salt, pepper and cayenne. Bring milk mixture to a simmer, reduce the heat, and cook for about 5 minutes until mixture thickens. Stir in two thirds of the cheese until it has melted. Remove saucepan from heat and set aside.

    In 2-quart oven-proof dish, combine the pasta with 2/3 of the cheese sauce. Add the broccoli to the remaining cheese sauce in the saucepan.

    Encircle the pasta in the dish with the broccoli. Sprinkle remaining cheese over the top and broil for about 3 minutes, until cheese begins to bubble.

    Nutritional Info: 
    Per Serving:400 calories (180 from fat), 20g total fat, 12g saturated fat, 60mg cholesterol, 480mg sodium, 37g carbohydrate (3g dietary fiber, 6g sugar), 19g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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