Just yesterday I was out of dinner plans until I stumbled across this no-bake Mac&Cheese! I love the recipe because it tastes good, healthy, & only takes a few minutes to make. So I thought I'd share it!
-Ingredients-
(The Ingredients in blue are only needed for extra taste, but are not needed for the recipe)
*8 ounces whole-wheat elbow noodles, (2 cups)
*1 10-ounce package frozen chopped broccoli
*1 3/4 cups low-fat milk, divided
*3 tablespoons flour
*1/2 teaspoon garlic powder
*1/2 teaspoon salt
*1/4 teaspoon ground white pepper
*3/4 cup shredded extra-sharp Cheddar cheese
*1/4 cup shredded Parmesan cheese
*1 teaspoon Dijon mustard
PREPARATION
1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
3.Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
Enjoy!
EXTRA NOTE:
I didn't use the Garlic Powder, nor the Dijon mustered. But I sprinkled a little bit of garlic salt and it made it taste just right.
Also, I later added a drop of garlic toasted olive oil and mixed it in, which I think made it taste better.
____________________________PICTURES______________________________________
- Food made by chickenbarn-gal
-Ingredients-
(The Ingredients in blue are only needed for extra taste, but are not needed for the recipe)
*8 ounces whole-wheat elbow noodles, (2 cups)
*1 10-ounce package frozen chopped broccoli
*1 3/4 cups low-fat milk, divided
*3 tablespoons flour
*1/2 teaspoon garlic powder
*1/2 teaspoon salt
*1/4 teaspoon ground white pepper
*3/4 cup shredded extra-sharp Cheddar cheese
*1/4 cup shredded Parmesan cheese
*1 teaspoon Dijon mustard
PREPARATION
1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
3.Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
Enjoy!
EXTRA NOTE:
I didn't use the Garlic Powder, nor the Dijon mustered. But I sprinkled a little bit of garlic salt and it made it taste just right.
Also, I later added a drop of garlic toasted olive oil and mixed it in, which I think made it taste better.
____________________________PICTURES______________________________________
- Food made by chickenbarn-gal
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