Weight Watchers Baked Macaroni & Cheese With Broccoli - cooking recipe

Ingredients

cooking spray
2 1/2 cups gemelli pasta, uncooked (can also use other twisted pasta)
1/8 teaspoon table salt, for pasta cooking water
2 1/2 cups broccoli florets
1 teaspoon butter
1/3 cup fresh breadcrumb
3 tablespoons parmesan cheese, grated divided
2 1/2 cups skim milk
1/3 cup all-purpose flour
1/2 cup onion, diced
1 cup low-fat cheddar cheese, shredded and sharp variety
1 teaspoon Dijon mustard
1 1/2 teaspoons table salt
1/2 teaspoon black pepper, freshly ground

Preparation

Preheat oven to 375\u00b0F. Coat a shallow 2-quart baking dish with cooking spray.
Cook pasta in a large pot of lightly salted 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.
Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes.
Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.
In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion.
Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
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.
Transfer to a baking dish and sprinkle top evenly with bread crumb mixture. Bake until bubbly at edges, about 20 to 25 minutes.
Divide into 8 pieces and serve.
Yields 1 piece per serving.