Bacon and Broccoli Mac and Cheese

A couple nights ago we made Bacon and Broccoli Mac and Cheese, a recipe we found in the April 2012 edition of Cooking Light magazine.

Points+ = 10 per serving (4 servings)

We followed the recipe fairly closely, but used about 5 pieces of microwave bacon instead of regular and we just added the broccoli to the pasta the last two minutes of cooking time. We also used Smart Taste Penne for the pasta.

This was pretty good. Not amazing, but I'd eat it again.

Ingredients

3 cups broccoli florets

8 ounces uncooked rigatoni

1 tablespoon butter

1 1/2 tablespoons all-purpose flour

1 1/4 cups 2% reduced-fat milk

2 ounces reduced-fat processed American cheese, cut into pieces $

Click to see savings

1/4 cup thinly sliced green onions

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 slices center-cut bacon, cooked and crumbled

2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed)

Preparation

1. 1. Steam broccoli 5 minutes or until crisp-tender; drain. Pat dry, and keep warm. Cook pasta in boiling water in a large saucepan for 8 minutes or until al dente; drain and keep warm. Wipe pan with paper towels, and return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat. Add American cheese; stir until smooth. Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta; serve immediately.

Nutritional Information

Amount per serving

• Calories: 413
• Fat: 13.3g
• Saturated fat: 7.5g
• Monounsaturated fat: 3.4g
• Polyunsaturated fat: 0.9g
• Protein: 19.6g
• Carbohydrate: 53.4g
• Fiber: 3.8g
• Cholesterol: 39mg
• Iron: 2.8mg
• Sodium: 772mg
• Calcium: 317mg