Wednesday, August 12, 2009

I am tired...

Last night I stayed up until 3, attempting to watch a meteor shower with some friends. I saw maybe four... It was fun though. I hung with my buddies and it was really calming to just lay out and look at the stars. I never have enough time to do that anymore. It's kind of sad....

But that's life.

Awhile back I made that delicious looking macaroni and cheese. And trust me, it was delicious. How can you resist mac and cheese? It is pretty much the one thing that I think everyone must like. This was a really great recipe because of the toasted bread crumbs that went on top and the little pieces of onion. Every bite you just hoped you could have a little crunch of an onion!

Don't even get me started on the cheese....

It was pretty much heaven in my mouth and it was extremely difficult to not eat the WHOLE ENTIRE THING!

Oh and guess where this recipe is from? Correct! Weightwatchers!

Baked Macaroni and Cheese with Broccoli


  • 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.)

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