Healthier macaroni and cheese
Recipe by Katie
1 3/4 cups fat-free evaporated milk, divided
3 tbsp flour
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp coarse salt
1/4 tsp ground nutmeg
4 oz shredded reduced-fat sharp cheddar cheese
1 10 oz pkg frozen chopped broccoli
3/4 lb whole wheat macaroni
6 cups baby spinach
6 tbsp grated Pecorino Romano
Prep. Time → 10 min
Cook Time → 15 min
1. Place a large pot of water over high heat to boil pasta.
2. Place 3/4 cup evaporated milk into a medium bowl and whisk in flour, mustard, garlic powder, paprika, salt, and nutmeg.
3. Pour remaining 1 cup evaporated milk into a saucepan and bring to a simmer over medium heat. Whisk in flour mixture and cook, whisking constantly, until mixture has thickened, about 2-3 min. Remove from heat and whisk in cheddar cheese until melted. Stir in spinach. Cover to keep warm.
4. Cook pasta and add broccoli with 2 min remaining.
5. Drain pasta and broccoli and blend into cheese sauce. Stir pasta and cheese over medium-low heat until mixture is hot, about 1 min. Top each serving with Pecorino Romano.
main courses November 04, 2012 23:25
Author Natural Health magazine, Nov/Dec 2012
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