1 pkg (375 g) | CATELLI® HEALTHY HARVEST® Whole Wheat Macaroni |
5 tbsp (75 ml) | butter or margarine, divided |
1 each | finely chopped onion and clove garlic |
1 tsp (5 ml) each | salt, pepper and dried thyme leaves |
3 tbsp (45 ml) | all-purpose flour |
2 1/2 cups (625 ml) | milk |
2 cups (500 ml) | shredded Cheddar cheese |
1 tsp (5 ml) each | worcestershire sauce and dijon mustard |
1 lb (500 g) | thawed, frozen broccoli spears, about 1 bag |
1 cup (250 ml) | fresh whole-wheat bread crumbs |
1 | Prepare macaroni according to package directions. |
2 | Preheat oven to 350°F (180°C). Melt 1 tbsp (15 mL) butter in a large saucepan set over medium heat. Add onion, garlic, salt, pepper and thyme. Cook, stirring, for 5 minutes. Add 2 tbsp (30 mL) butter; stir in flour. Stir for 1 minute. |
3 | Whisk in milk. Cook, stirring often, for 10 minutes or until thickened. Stir in 1 1/2 cups (375 mL) cheese, Worcestershire sauce and mustard. |
4 | Toss pasta and broccoli with sauce. Transfer to a greased baking dish. Melt remaining butter; toss with breadcrumbs. Sprinkle over dish; bake, covered, for 15 minutes. Uncover, sprinkle with remaining cheese and bake for 15 minutes. |
Check out our mouth-watering Catelli® Healthy Harvest Baked Broccoli Mac and Cheese. This healthy take on a classic makes for the perfect weeknight treat.
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