DEPRECATED: Baked Macaroni and Cheese with Broccoli and Califlower (Weight Watchers 7 points+)

Ingredients

• Cooking Spray
• 12 oz Uncooked Elbow Macaroni
• 10 oz Brocolli and Califlower Mix
• 1 tsp Butter (Brummels and Brown)
• 1/3 cup Bread Crumbs
• 3 tbsp Grated Parmesan Cheese
• 2 1/2 cup Fat Free Milk
• 1/3 cup All Purpose Flour
• 1/2 cup Onion Diced
• 1 cup Low Fat Shredded Cheddar
• 1 tsp Dijon Mustard
• 1 1/2 tsp Salt
• 1/2 tsp Pepper

Directions

1. Preheat oven to 375 and coat a shallow 2-quart paking dish with cooking spray
2. Cook pasta, adding broccoli and califlower to water 3 minutes before it's done
3. Drain pasta and broccoli and califlower mixture and return to pot
4. Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes.
5. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.
6. In same saucepan, whisk together milk and flour until blended; add onion.
7. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
8. Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
9. Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving