Okay, I tried this last night and it is SO yummy. You have to eat it right away, while it's warm and fresh, and it tastes almost afredo-sauce-like! With no butter!? It may seem like more of a hassle, but it comes together quickly and easily and so much tastier/healtheir than traditional mac and cheese.
2 cups uncooked whole-wheat elbow noodles
1 (10 oz.) pkg. of frozen chopped broccoli (I used 14 oz. pkg. and use Bird's eye, it gives you good chopped broccoli, and not all those woody little stems and no tops!)
1 3/4 cups low-fat milk, divided
3 tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground white pepper (I just used black)
3/4 cup shredded extra-sharp cheddar cheese
1/4 cup shredded parmesan cheese (I just used 1 cup shredded italian blend cheeses...and forgot the cheddar/parmesan combo.)
1 tsp. dijon mustard (I didn't use it)
1. Bring large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli to the pot and boil 4-5 additional minutes.
2. Heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk remaining 1/4 cup milk, flour, garlic powder, salt and pepper in small bown until combined. Add the flour mixture to the simmering milk. Return to a simmer and cook, whisking continuously, until the mixture is thickened (2-3 minutes). Remove from heat and whisk in cheese.
3. Drain pasta and broccoli and add to the cheese sauce. Return to heat and cook, stirring through until heated (about 1 minute...I didn't do that!)
