UMC Nutrition

Autumn Bollinger, Registered Dietitian at UMC, makes Home-made Broccoli Mac N’ Cheese.

Home-made Broccoli Mac N’ Cheese – serves 8




·        12 oz uncooked Whole Wheat Pasta

·        3 cups chopped fresh Broccoli Florets

·        1 cup reduced-fat Shredded Cheddar Cheese

·        1/3 cup Panko Bread Crumbs

·        3 tablespoons reduced-fat grated Parmesan Cheese

·        2 ½ cup Skim Milk

·        1/3 cup All Purpose Flour

·        1/2 tablespoon Onion Powder

·        Salt and Pepper to taste



  1. Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.
  2. Cook pasta in a large pot of boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.
  3. In a small bowl, combine bread crumbs and 1 tablespoon parmesan cheese and set aside.
  4. In a saucepan, whisk together milk and flour until blended; add onion powder. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
  5. Remove from heat and whisk in cheddar cheese, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
  6. Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes.
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