Satisfy your comfort food cravings with a healthy recipe. With whole wheat noodles and fresh broccoli florets, your family will enjoy a cheesy classic without overloading on calories.

INGREDIENTS:
• 12 oz. high fiber elbows, like Ronzoni Smart Taste
• 1 1/2 tbsp. butter
• 1/4 cup minced onion
• 1/4 cup flour
• 2 cups skim milk
• 1 cup fat-free chicken broth
• 8 oz. (2 cups) reduced-fat sharp cheddar
• Salt and fresh pepper, to taste
• 12 oz. fresh broccoli florets
• 2 tbsp. grated parmesan
• 1/4 cup seasoned bread crumbs
• Cooking spray

DIRECTIONS:

1. Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray.

2. Preheat oven to 375°F.

3. 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.

4. Once the sauce is thick, remove from heat, add 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 cheese and breadcrumbs. Spray a little more cooking spray on top.

5. Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

NUTRITION INFORMATION:
Serving Size: 1 cup, Calories: 315, Fat: 10 g, Carb: 44 g, Cholesterol: 7 mg, Sodium: 216 mg, Fiber: 6 g, Protein: 18 g. 

Source and printer-friendly version: SkinnyTaste.com