Homestyle Mac 'n Cheese
Broccoli and Carrot Medley
Ingredients
- 4 oz whole-grain elbow macaroni
- 2½ Tbsp butter, divided
- 1½ Tbsp whole wheat flour
- 1½ cups milk
- ½ cup shredded sharp Cheddar cheese
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ cup organic panko breadcrumbs (preferably whole wheat)
- 2 Tbsp freshly grated Parmesan cheese
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions.
- Meanwhile, melt 1½ Tbsp butter in a saucepan over medium heat. Whisk in flour; cook, stirring constantly, 1 minute. Gradually whisk in milk, stirring constantly, 3 to 5 minutes or until thickened.
- Stir in Cheddar, salt, and pepper until smooth; add pasta.
- Melt 1 Tbsp butter in microwave at HIGH 20 to 30 seconds. Combine melted butter, panko, and Parmesan. Pour pasta mixture into a greased 9-inch square baking dish; top with panko mixture.
- Bake 30 to 35 minutes or until top is golden.
Side Dish Ingredients
- ½ (12-oz) pkg broccoli florets
- 1 large carrot, sliced
- ½ cup low-sodium vegetable broth
- 1½ tsp olive oil
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Bring all ingredients to a boil in a saucepan over medium-high heat. Reduce heat, cover, and simmer 5 minutes or until vegetables are tender. Drain.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
659
|
72
|
731
|
| Fat (g) | 33 | 4 | 37 |
| Sat. Fat (g) | 19 | 1 | 20 |
| Protein (g) | 26 | 3 | 29 |
| Carb (g) | 70 | 8 | 78 |
| Fiber (g) | 8 | 3 | 11 |
| Sodium (mg) | 523 | 368 | 891 |
Plant Based Meal Plan
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