Mac & Cheese is the ultimate comfort food. This version is lightened up, but still creamy and hits the spot. One of Jason's favorites - he requests this for dinner at least once a month. It's a great way to sneak veggies in too!
1 small head of broccoli, chopped
1 roma tomato, diced
2 cups skim milk
3 tbsp unbleached flour
1 tsp Dijon mustard
8 oz low-fat cheddar cheese, shredded (I use Cabot)
1/4 cup grated parmesan cheese
Dash of Cayenne pepper
Salt and Pepper to taste
1. Preheat oven to 350°. Spray an 8x8 glass baking dish with cooking spray and set aside. Cook pasta according to directions, cooking slightly less than the box suggests. Add broccoli to pasta for the last 2 minutes of cooking. Drain and set aside.
3. To the melted cheese mixture, add the cooked noodles and broccoli and the diced tomato. Combine the mac and cheese and transfer to the prepared baking dish. Top with grated parmesan and bake, uncovered, for 20-25 minutes, until heated through and parmesan cheese is melted. Allow to cool for 5-10 minutes before serving.