Baked Veggie Mac and Cheese

Ingredients

4 cups uncooked wheat elbow macaroni
3/4 cup light margarine
6 tablespoons wheat flour
4 cups skim milk
2c chopped broccoli
4 cups shredded Fat Free sharp cheddar cheese
1 teaspoon ground mustard
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup dry bread crumbs

Directions

Cook macaroni according to package directions. Meanwhile, in a saucepan, sauté the onion in 1/2 cup margarine. Add the flour; whisk until blended. Gradually add milk. Bring to a boil; cook and stir until thickened. Stir in the cheese, mustard, salt and pepper until smooth.
Drain macaroni and add to sauce; stir until coated. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Melt the remaining margarine; toss with bread crumbs. Sprinkle over macaroni mixture. Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 330.0
• Total Fat: 8.6 g
• Cholesterol: 8.1 mg
• Sodium: 1,067.8 mg
• Total Carbs: 39.1 g
• Dietary Fiber: 5.7 g
• Protein: 23.9