Backed Broccoli Macaroni And Cheese Recipe

• 12 oz macaroni elbows
• 1 tbsp butter
• 1 tbsp light butter
• 1/4 cup flour
• 1/4 cup minced onion
• 2 cups skim milk
• 1 cup fat free chicken broth
• 8 oz reduced fat sharp cheddar
• salt and pepper to taste
• 12 oz fresh broccoli florets
• 1/8 cup grated parmesan
• 1/4 cup seasoned bread crumbs
• cooking spray

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 min). Spray baking dish with cooking spray. Preheat oven to 375.
2. In large, heavy skillet, melt butters. Add onion and cook over low heat about 2 minutes, add flout and cook another minute or until flour is golden and well combined. Add milk and chicken broth and wisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until sauce becomes smooth and thick. Season with salt and pepper.
3. Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to tast, add cooked macaroni and broccoli and mix well. Pour into prepared backing dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.
4. Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

macaroni elbows, butter, butter, flour, onion, milk, chicken broth, cheddar, salt, broccoli florets, parmesan, bread crumbs, cooking spray

Taken from www.epicurious.com/recipes/member/views/backed-broccoli-macaroni-and-cheese-recipe-53073651 (may not work)