Weekend Cooking: Broccoli Mac 'n' Cheese

Not too much exciting happening in the BFR kitchen this week. Because I'm busy with work, I've been relying on tried and true recipes instead of attempting new techniques, new recipes, or new flavor combinations.

Comfort foods are always welcome when life is stressful, and that's what's been on our table lately. A couple of days ago I shared a photo of a broccoli mac 'n cheese dish I made, and several people asked for the recipe, so that's what I'm going to share today. I hate posting a recipe when I can't credit the source. I could have sworn it came from a Diabetic Living magazine, but a Web search didn't give me answers.

If I ever figure out where I found this version of mac 'n cheese I'll be sure to add the credit to this post.

I've made this particular recipe twice, and both times I used full-fat Cheddar cheese. Once I used 2% milk and the other time I used unsweetened plain almond milk. I didn't coat the top with cooking spray; instead I dotted the top with butter the first time and forgot to do anything the second time. Both times, the dish came out perfectly. Don't you love a forgiving recipe?

Broccoli Mac 'n Cheese

• Nonstick cooking spray
• 8 ounces mulitgrain elbow macaroni
• 4 cups broccoli florets
• 1/3 cup panko bread crumbs
• 1/2 teaspoon paprika (I use smoked)
• 1 3/4 cups low-fat milk
• 3 tablespoons all-purpose flour
• 2 cups shredded reduced-fat Cheddar cheese
• 1 cup low-fat cottage cheese (2%)
• 1/2 teaspoon dry mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Dash ground nutmeg

Preheat the oven to 450F. Spray a 2-quart baking dish with cooking spray.

Cook the macaroni according to package instructions, adding the broccoli to the pot for the last minute of cooking. Drain. Return to the pot.

Meanwhile, combine the panko and paprika in a small bowl.

Make the cheese sauce: in a large, heavy saucepan, heat 1 1/2 cups of the milk over medium-high heat until simmering. In a bowl, whisk together the remain 1/4 cup milk and the flour until smooth. Whisk the flour mixture into the simmering milk. Cook 2 to 3 minutes or until thick and bubbly, whisking constantly. Remove from the heat. Stir in both cheeses until the Cheddar is melted. Stir in the seasonings. Combine the sauce with the macaroni and broccoli.

Transfer the pasta mixture to the prepared baking dish. Sprinkle with the panko mixture. Lightly coat with cooking spray. Bake 20 minutes or until bubbly and golden. Cool 10 minutes before serving.

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