Lower-in-Fat Broccoli Mac and Cheese
By: Sheri Wetherell
Published: Wednesday, May 10, 2017 - 1:44pm

Ingredients




1 cup shredded 50 percent reduced- fat extra-sharp Cheddar cheese  (4 ounces)
3/4 cup shredded 75 percent reduced-fat extra-sharp Cheddar cheese (3 ounces)
2 tablespoons panko (Japanese) bread crumbs
1/2 teaspoon paprika
1 3/4 cups 2 percent milk
3 tablespoons unbleached  all-purpose flour
1 cup low-fat cottage cheese
1/2 teaspoon dry mustard
Pinch freshly grated nutmeg
Coarse kosher salt and freshly ground black pepper
8 ounces (2 cups) whole wheat elbow macaroni
12 ounces ( 4 cups) broccoli  florets and stems

Preparation

1 Preheat oven to 450°F. Bring a large pot of salted water to a boil over high heat. Coat an 8-inch-square (2-quart) baking dish with cooking spray. Combine the two cheeses. Mix 1⁄4 cup of the cheese mixture, the bread crumbs, and paprika in a small bowl. Set aside. 2 To make the cheese sauce, heat 11⁄2 cups of the milk in a large heavy saucepan over medium-high heat until simmering. Whisk remaining 1⁄4 cup milk and the flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in the remaining 11⁄2 cups of the cheese mixture and the cottage cheese until melted. Stir in the dry mustard, and nutmeg, and add salt and pepper to taste. 3 Cook pasta according to package instructions. In the last 3 minutes of cooking, add the broccoli florets. Drain well and add to the cheese sauce; mix well. Spread the pasta-broccoli mixture in the prepared baking dish; sprinkle with the bread crumb mixture. Bake until bubbly and golden brown, about 20 minutes. Remove to a rack to cool slightly. Serve warm.

About

Created by Virginia Willis, the Kentucky Derby 143 celebrity chef at The Mansion. See the full 2017 Kentucky Derby At-Home Menu here.