Giveaway Winner & Skinny Mac & Cheese!

 I was super lazy yesterday and decided not to blog, so here is the Winner of my super-awesome End of Summer Giveaway:
Congrats Girl! Contact me with what color anchor bracelet you would like (pretty much any color you can think of is available) and sent me your address so I can mail!
 

As I mentioned last week, I've been eating super healthy and wanted to share another great recipe that I found on Weight Watchers!

Today, I am sharing:

Ingredients
  • 2 spray(s) cooking spray
  • 12 oz uncooked pasta, gemelli or other twisted pasta (about 2 1/2 cups)   
  • 1/8 tsp table salt, for pasta cooking water     
  • 10 oz uncooked broccoli, small florets (about 2 1/2 cups)   
  • 1 tsp salted butter   
  • 1/3 cup(s) fresh breadcrumbs   
  • 3 Tbsp grated Parmesan cheese, divided     
  • 2 1/2 cup(s) fat-free skim milk   
  • 1/3 cup(s) all-purpose flour     
  • 1/2 cup(s) uncooked onion(s), diced   
  • 1 cup(s) low-fat shredded Cheddar cheese, sharp-variety   
  • 1 tsp Dijon mustard   
  • 1 1/2 tsp table salt   
  • 1/2 tsp black pepper, freshly ground    
Directions
  • Preheat oven to 375ºF. 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 crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.  

 Enjoy!


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