When you typically don’t eat a meatless diet it is so hard finding recipes when you have friends over who are vegetarians. Main dishes seem to be a big challenge for me to decide on.
I decided to go with the good old stand by of mac and cheese and decided to jazz it up with a bit of broccoli. It was a hit all around, kids and parents alike. Enjoy!
Broccoli Mac and Cheese
12 ounces high fiber elbows
12 ounces fresh broccoli florets
1 1/2 tablespoons butter
1/4 cup minced onion
1/4 cup flour
2 cups skim milk
1 cup fat free chicken broth (or vegetable broth)
salt and fresh pepper to taste
2 cups reduced fat sharp cheddar cheese
2 tablespoons grated Parmesan
1/4 cup seasoned bread crumbs
Cook pasta and broccoli together in a large pot according to package directions for al dente pasta.
Preheat oven to 350 degrees. Spray a baking dish with cooking spray.
In a large, heavy skillet, melt butter. Add onion and cook over low heat about 2 minutes. Add flour and cook another minute or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.
Once the sauce is thick, remove from heat; add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well.
Pour into prepared baking dish. Top with grated Parmesan cheese and breadcrumbs. Spray a little more cooking spray on top.
Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.
Makes 8 servings