Broccoli Mac and Cheese

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 cups milk

1 1/2 cups reduced sodium chicken or vegetable broth

8 ounces elbow or mini shell pasta

1/2 teaspoon salt

10 ounces frozen broccoli

2 cup shredded cheddar cheese

1 tablespoon unsalted butter

2 tablespoon cream cheese

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1 tablespoon Dijon mustard

Directions

Add the broth and milk to a large pot set over high heat. Bring just to a boil, then reduce to medium-high.

Stir in the pasta and salt, and simmer for 10-12 minutes, stirring occasionally or until the pasta is just soft. (The liquid will not be totally absorbed and that is okay—it will be by the end of the process!)

Meanwhile, steam the broccoli in the bag (or steam it on the stovetop if using fresh broccoli). Drain the broccoli and cut it up roughly with kitchen scissors.

Turn the heat off and stir the cheese, broccoli, butter, cream cheese, mustard, and seasonings into the pasta mixture. Taste and season with additional salt as needed. Serve.

Nutrition

• Calories: 475 kcal
• Total Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 53 mg
• Sodium: 584 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 4 g
• Total Sugars: 9 g
• Protein: 22 g