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Add a photoWho doesn't love mac and cheese? This recipe even sneaks in some tomatoes and broccoli, and doesn't require a bechamel - making it an easy weeknight dinner.
Servings: 4
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Ingredients
- 1/2 cup Italian breadcrumbs
- 1/2 cup panko
- 3 cups elbow pasta
- 1 1/2 cups grated Parmesan cheese + 1/4 cup Parmesan
- 1 cup grated white cheddar cheese
- 1/4 cup skim milk
- 1 cup cherry tomatoes, quartered
- 2 cups chopped broccoli, blanched
- Salt, Pepper
- Olive Oil
- PAM Cooking Spray
Directions
- Preheat the oven to 400°F. Spray 4 ramekins with vegetable cooking spray. Combine breadcrumbs and panko. Coat the inside of each ramekin with mixture, shaking off any excess. Reserve 1/4 cup of the mixture to use as the topping.
- Cook pasta according to package directions.
- To blanch broccoli, bring a large pan of salted water to a boil. Add the broccoli and cook for 1 to 2 minutes until bright green. Using a small strainer, remove the vegetables and place immediately into a bowl of iced water (keep it in the strainer!). Season the broccoli with salt and pepper.
- Quarter the tomatoes, season with salt and pepper.
- Mix the pasta, cheeses, milk, and vegetables in a large mixing bowl. Season with salt and pepper. Spoon into prepared ramekins. Top with a thin layer of the remaining breadcrumb mixture and 1/4 cup Parmesan. Drizzle with olive oil. Place on a baking sheet and bake 15 minutes or until golden brown on top. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 1081 | |
| Calories from Fat 228 | 21% |
| Total Fat 26.02g | 33% |
| Saturated Fat 14.31g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 1004mg | 42% |
| Potassium 720mg | 21% |
| Total Carbs 157.82g | 42% |
| Dietary Fiber 8.0g | 27% |
| Sugars 9.06g | 6% |
| Protein 50.98g | 82% |
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