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Lighter Three-Cheese Mac

  • Prep:
  • Total Time:
  • Servings: 6
Lighter Three-Cheese Mac

Source: Martha Stewart Living, March 2013

Ingredients

  • Salt and pepper
  • 1/2 pound short tubular pasta, such as cavatappi
  • 2 cups broccoli, cut into florets, stalks peeled and thinly sliced
  • 1 tablespoon olive oil
  • 1 small yellow onion, minced
  • 1/2 teaspoon ground mustard
  • 5 tablespoons all-purpose flour
  • 5 ounces Neufchatel cheese
  • 3 cups 1% milk
  • 1 1/4 cups grated extra-sharp cheddar cheese (5 ounces)
  • 1/2 cup grated Parmesan cheese (2 ounces)
  • 1/4 cup panko breadcrumbs, toasted

Directions

  1. Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add broccoli and cook 3 minutes more. Drain.

  2. Meanwhile, heat oil in a large pan over medium-high. Add onion, 1/2 teaspoon salt, and ground mustard. Saute until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Add Neufchatel, 1 tablespoon at a time, stirring until incorporated. Gradually whisk in milk, then bring to a boil. Reduce heat and simmer, about 3 minutes, stirring constantly. Stir in cheddar and Parmesan, then add pasta and broccoli. Season with salt and pepper.

  3. Transfer to an 8-inch square baking dish and bake until bubbling in center, about 25 minutes. Sprinkle with panko, and serve.

Cook's Note

Recipe Makeover!
A serving of mac and cheese can pack up to 800 calories and 40 grams of fat. We whittled those numbers way down by subbing 1% milk for whole and creamy Neufchatel for higher-fat cheeses. Broccoli adds substance and vitamins.

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