No-Bake Macaroni and Cheese
Not only is this ultra-creamy version of mac and cheese nearly as fast as the boxed variety, but you will be able to pronounce every ingredient. If you're not a broccoli fan, substitute any frozen vegetable that you or your family likes.
- 4 (1 cup) ounces whole-wheat elbow noodles
- 1 cup frozen chopped broccoli
- 1 cup low-fat milk, divided
- 2 tablespoons all-purpose flour
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper
- ½ cup shredded extra-sharp cheddar cheese
- 2 tablespoons shredded Parmesan cheese
- ½ teaspoon Dijon mustard
Bring a large saucepan of water to a boil. Cook noodles for 4 minutes.
Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
Meanwhile, heat ¾ cup milk in another large saucepan over medium-high heat until just simmering.
Whisk the remaining ¼ cup milk, flour, garlic powder, salt and pepper in a small bowl until combined.
Add the flour mixture to the simmering milk.
Return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes.
Remove from the heat and whisk in cheddar, Parmesan and mustard until the cheeses are melted.
Drain the pasta and broccoli and add to the cheese sauce.
Return to the heat and cook, stirring, over medium-low, until heated through, about 1 minute.
Submit!
