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Add a photoBroccoli-Macaroni Casserole-is an easy and quick to assemble recipe for a delicious Italian style side dish. This casserole is loaded with cheese, vegetables and spices. It is also a healthy, low calories, low fat, low cholesterol, low sodium, low carbohydrates, vegetarian, heart-healthy, Weight Watchers PointsPlus friendly recipe.
Ingredients
- 8 oz elbow macaroni
- 2 cups small broccoli florets
- 3 tbsp butter
- 2 tbsp flour
- 1 tsp rubbed sage
- 1/2 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp coarse ground black pepper
- 1/2 tsp Rosemary leaves
- 2 cups milk
- 2 cups shredded Cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 cups grape tomatoes, quartered
- 1/2 cup Panko bread crumbs
- 1/4 cup grated Asiago cheese
Directions
- Cook pasta in a large saucepan as directed on package for al dente pasta, adding broccoli during the last 2 to 3 minutes of cooking. Rinse under cold water; drain well.
- Meanwhile, preheat oven to 375° F. Melt butter in the same saucepan over medium heat. Sprinkle with the flour and spices. Cook and stir 1 minute or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in Cheddar and Monterey Jack cheeses until melted and smooth. Add macaroni, broccoli and tomatoes; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and Asiago cheese. Sprinkle evenly over top.
- Bake 25 to 30 minutes or until bubbly. Let stand 5 minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 293 | |
| Calories from Fat 148 | 51% |
| Total Fat 16.73g | 21% |
| Saturated Fat 10.27g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 486mg | 20% |
| Potassium 178mg | 5% |
| Total Carbs 21.38g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.31g | 2% |
| Protein 14.14g | 23% |
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