Ingredients Jump to Instructions ↓

  1. cooking spray

  2. 2 1/2 cups gemelli pasta , uncooked (can also use other twisted pasta)

  3. 1/8 teaspoon table salt , for pasta cooking water

  4. 2 1/2 cups broccoli florets

  5. 1 teaspoon butter

  6. 1/3 cup fresh breadcrumb

  7. 3 tablespoons parmesan cheese , grated divided

  8. 2 1/2 cups skim milk

  9. 1/3 cup all-purpose flour

  10. 1/2 cup onion , diced

  11. 1 cup low-fat cheddar cheese , shredded and sharp variety

  12. 1 teaspoon Dijon mustard

  13. 1 1/2 teaspoons table salt

  14. 1/2 teaspoon black pepper , freshly ground

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.

  2. Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.

  3. Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes.

  4. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.

  5. In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion.

  6. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.

  7. Remove from heat and whisk in Cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese.

  8. Pour over cooked, drained pasta and broccoli; toss to mix and coat.

  9. Transfer to a baking dish and sprinkle top evenly with bread crumb mixture. Bake until bubbly at edges, about 20 to 25 minutes.

  10. Divide into 8 pieces and serve.

  11. Yields 1 piece per serving.


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