Protein-Packed Mac & Cheese with Broccoli
This mac and cheese uses a secret ingredient for a boost of protein: chickpea rotini pasta. Swap out the broccoli for spinach, cauliflower, carrots, peas or carrots—whatever your family likes best!
4 Serving(s)
Ingredients
- 1 (8 oz.) pkg. chickpea rotini pasta
- 1 (8 oz.) pkg. freshly frozen broccoli florets
- 2 tbsp. unsalted butter
- 1 tbsp. flour
- 1 tsp. ground mustard
- 1 1/4 cups 2% milk
- 1 (8 oz.) pkg. shredded cheddar cheese
Instructions
- Cook pasta in a large saucepan according to package directions, adding broccoli 1 minute before al dente. Drain and set aside. If serving separately, set aside pasta and cook broccoli according to package directions. Set aside.
- In the same saucepan over medium heat, melt butter. Stir in flour and mustard. Gradually whisk in milk until beginning to thicken, 2–3 minutes. Stir in cheese until melted and, if desired, season with salt and pepper.
- Remove from heat and serve sauce, pasta and broccoli separately. If desired, combine ingredients to serve together.
Don’t have broccoli handy?
Sub in spinach, peas, carrots, kale or cauliflower instead. Use what suits your family best.
Nutrition Facts
535 Calories Per ServingFat: 29gSaturated Fat: 18gCholesterol: 86mgSodium: 426mgCarbohydrates: 46gFiber: 8gSugars: 5gProtein: 28gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe