MEATLESS MONDAY

Macaroni and cheese has not been on the menu at our house lately. It doesn't really fit into our healthy diet. Imagine my surprise when I ran across this recipe on the WEIGHT WATCHERS website! It sounds delicious and I definitely plan to try it this week. I'll let you know if it satisfies the need for comfort food.

BAKED MACARONI AND CHEESE WITH BROCCOLI

2 sprays cooking spray

12 oz. uncooked pasta, gemelli or other twisted pasta(about 2 1/2 cups) I bought whole wheat pasta

1/8 tsp. salt, for pasta cooking water

10 oz. uncooked broccoli, small florets(about 2 1/2 cups)

1 tsp. salted butter

1/3 c. fresh bread crumbs

3 tbsp. grated Parmesan cheese, divided

2 1/2 c. fat-free skim milk

1/3 c. all-purpose flour

1/2 c.(chopped) uncooked onions, diced 

1 c. low-fat shredded cheddar cheese, sharp

1 tsp. Dijon mustard

1 1/2 tsp. salt (I omit)

1/2 tsp. black pepper

Preheat oven to 375. Coat a shallow 2 qt. 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 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 samall bowl; stir in 1 tbsp. 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 tbsp. 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 crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yield: 1 piece per serving.