- 12 oz uncooked pasta, gemeli or other twisted pasta
- 10 oz broccoli small florets
- 1 tsp butter
- 1/3 cup fresh bread crumbs
- 3 tbsp grated Parmesan cheese
- 2 1/2 cups fat-free skim milk
- 1/3 cup all purpose flour
- 1/2 cup onions, diced
- 1 cup low-fat shredded cheddar cheese, sharp-variety
- 1 tsp Dijon mustard
- 1 1/2 tsp table salt
- 1/2 tsp black pepper
Preheat oven to 375 degrees. Coat a 2 quart baking dish with cooking spray.
Cook pasta according to package while adding broccolli about 3 minutes before it is done so as to cook the broccoli as well. Drain the pasta and broccoli and return to pot (make sure your pot is big! It needs to be able to hold the liquids too!).
Melt butter over medium heat and add breadcrumbs. Cook the breadcrumbs, stirring often, until light golden. DO NOT BURN. They should just be lightly toasted. Remove from heat and transfer crumbs to small bowl. Stir in 1 tbs Parmesan cheese. In same saucepan, whisk together milk and flour until blended, add onion. Bring to a boil, whisking frequently. The sauce should begin to thicken in itself. Reduce heat to low and simmer until thickened.
Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and rest of Parmesan. Pour over pasta and broccoli. Mix and transfer to baking dish. Sprinkle with breadcrumbs and bake until bubbly at edges, 20 to 25 min.
Serving size: 8 (1 Piece equals to be 5 Weightwatcher points.)