8-ozmacaroni shells(you can use whole wheat for extra fiber)
2cupscauliflower floretscut into small pieces
2cupsbroccoli floretscut into small pieces
Nonstick cooking spray
1 1/2cups1% milk(use lactose-free dairy milk if desired)
2tablespoonscornstarch
1teaspoonsea salt
1/4teaspoonfreshly ground black pepper
1cupshredded cheddar cheese
2cupsshredded part-skim mozzarella cheese
1/2cuppanko breadcrumbs
1/2cupparmesan to top
Instructions
Cook macaroni shells according to the package. Drain and set aside.
Meanwhile, preheat the oven to 450 degrees F. Spray a 9x13” baking dish with cooking spray and set aside.
In a 2-quart saucepan, combine the milk, cornstarch, salt, and pepper. Whisk until smooth.
Place over medium heat and cook, stirring constantly, until the mixture boils and thickens, 2 to 3 minutes. Remove from heat. Stir in the cheddar and mozzarella and mix until almost melted.
Add the cooked pasta, broccoli, and cauliflower to the cheese mixture and mix well.
Spoon into the prepared baking dish and evenly sprinkle with the panko breadcrumbs and parmesan.
Bake for 20-25 minutes or until golden on top.
Divide into six 4” squares and serve warm.
Cut into squares for individual servings or store the leftovers in a sealed container in the refrigerator for up to 4 days, or the freezer for 6 months.
Nutrition
Nutrition Facts
Lower Calorie Broccoli and Cauliflower Mac and Cheese
Amount per Serving
Calories
410
% Daily Value*
Fat
16
g
25
%
Cholesterol
50
mg
17
%
Sodium
844
mg
37
%
Carbohydrates
40
g
13
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
27
g
54
%
Vitamin A
64
IU
1
%
Vitamin C
44
mg
53
%
Calcium
623
mg
62
%
Iron
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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