Baked Macaroni And Cheddar

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 bunch broccoli, cut into bite size florets and stalks peeled and cut into 1/2 inch cubes
• 1 lb whole wheat elbow macaroni
• 2 1/2 teaspoons butter
• 1/2 cup finely chopped shallot (about 3)
• 3 tablespoons flour
• 3 1/2 cups low-fat milk
• 3 tablespoons cornstarch
• 12 ounces cheddar cheese, cut into small cubes
• 6 tablespoons grated parmesan cheese
• 1 garlic clove, smashed
• 3 tablespoons breadcrumbs

Recipe

• 1 fill a large pot with water to reach a depth of 2 inches and bring to a boil. add the broccoli and cook one minute; drain and rinse with cold water.
• 2 grease a 9x13 inch baking dish and add the broccoli in an even layer.
• 3 fill the same pot with salted water and bring to a boil. add the pasta and cook until al dente; drain.
• 4 position the rack in the upper third of the oven and preheat to 400 degrees f. in the same pot melt 2 tbsp butter over medium heat. add the shallots and cook, stirring until softened, 3 to 4 minutes stir in the flour for 1 minute. whisk in 1 cup more. whisk the cornstarch into the remaining 11/2 cups milk, then whisk the mixture into the pot. simmer, whisking until sauce thickens 2 to 3 minutes. lower the heat and stir in the cheddar and 4 tbsp parmesan cheese.
• 5 season with salt and pepper, then stir in the pasta. spoon the mixture over the broccoli.
• 6 in a small heat proof bowl, combine the garlic and remaining 1/2 tbsp butter; microwave on high power until melted, about 20 seconds. stir in the bread crumbs, the remaining 2 tbsp parmesan cheese and 1/4 tsp each salt and pepper. discard the garlic then sprinkle the bread crumbs mixture over the pasta. bake until golden about 15 minutes. let cool slightly.