YOUR SOLIN GENERATED RECIPE
Creamy Baked Whole Wheat Macaroni and Cheese with Roasted Broccoli
Enjoy a comforting twist on a classic favorite featuring al dente whole wheat macaroni enveloped in a velvety low-fat cheddar cheese sauce, complemented by roasted broccoli for a delightful crunch and burst of flavor. This dish is perfectly satisfying and balances creaminess with a fresh, roasted taste.
INGREDIENTS
1 cup Whole Wheat Macaroni
1/2 cup Low-Fat Cheddar Cheese (shredded)
1/4 cup Low-Fat Milk
1/4 cup Plain Nonfat Greek Yogurt
1 cup Broccoli Florets (roasted)
1/4 tsp Salt
1/8 tsp Black Pepper
1/4 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F. Toss the broccoli florets with salt, black pepper, and garlic powder. Spread them on a baking tray and roast for about 15-20 minutes until tender and slightly crispy.
Meanwhile, bring a pot of salted water to a boil and cook the whole wheat macaroni according to package instructions until al dente. Drain and set aside.
In a small saucepan over low heat, combine the low-fat milk, Greek yogurt, and shredded low-fat cheddar cheese. Stir continuously until the cheese melts and forms a smooth, creamy sauce. Adjust seasoning with a pinch of salt and pepper if needed.
Combine the cooked macaroni with the cheese sauce, stirring well to ensure the pasta is evenly coated.
Gently fold in most of the roasted broccoli, reserving a few florets for garnish.
Transfer the macaroni and cheese mixture into an oven-safe dish. Top with the remaining roasted broccoli and a light sprinkle of extra black pepper if desired.
Bake in the oven at 375°F for about 10-12 minutes until bubbly and heated through. Serve warm and enjoy your balanced, creamy meal.