MEATLESS MONDAY

I'm always trying to sneak broccoli in on the Hubby. This recipe ought to do the trick! It comes from the current issue of COOKING LIGHT.

TWO-CHEESE MAC AND CHEESE
10 ounces large elbow macaroni
2 tbsp. canola oil
3 garlic cloves, crushed
2 1/4 c. unsalted chicken stock, divided
1/2 c. 2% reduced-fat milk
8 tsp. all-purpose flour
4 oz. 1/3 less-fat cream cheese
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
cooking spray
3 oz. extra-sharp cheddar cheese, shredded (about 3/4 c.)

Cook pasta according to package directions, omitting salt and fat; drain. Set aside.
Preheat broiler to high.
Heat a dutch oven over medium heat. Add oil to the pan; swirl to coat. Add garlic to pan; cook 3 minutes or until garlic is fragrant, stirring frequently(do not brown). Stir in 1 cup stock; bring to a boil. Cook 1 minute. Combine remaining 1 1/4 c. stock, milk, and flour; stir with a whisk until flour dissolves. Add milk mixture to garlic mixture, stirring with a whisk. Bring to a boil; cook 5 minutes or until mixture begins to thicken. Remove milk mixture from heat; add cream cheese, stirring until smooth. Stir in salt and pepper. Add cooked pasta to milk mixture, tossing to coat. Let stand 5 minutes. Pour pasta mixture into a 2 qt. baking dish coated with cooking spray. Sprinkle cheddar evenly over pasta mixture. Broil 3 minutes or until cheese melts and begins to brown. Let stand 5 minutes.

FOR THE ROASTED BROCCOLI AND RED BELL PEPPER
Preheat oven to 400. Place 6 cups broccoli florets, 1 sliced red bell pepper, 2 sliced garlic cloves, 2 tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper on a jelly-roll pan; toss to coat. Bake vegetables at 400 for 10 minutes or until lightly browned, stirring after 5 minutes.