Broccoli and Ham Macaroni and Cheese
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||17 g|
|sat. fat||9 g|
- Portion size: 4 to 6
This updated recipe gives your kids' favourite meal a nutritional kick: Black Forest ham adds protein and broccoli boosts folate and vitamin C intake.
1 tbsp (15 mL) butter
3 shallots (or 1 small onion), minced
1/4 cup (50 mL) all-purpose flour
1-1/3 cups (325 mL) 1% milk
1 can (370 mL) 2% evaporated milk
1 cup (250 mL) shredded extra-old Cheddar cheese
1/3 cup (75 mL) grated Parmesan cheese
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) each salt and pepper
2 cups (500 mL) added-fibre macaroni (Catelli Smart)
3 cups (750 mL) small broccoli florets
1 cup (250 mL) diced Black Forest ham
1 cup (250 mL) fresh whole wheat bread crumbs
1 tbsp (15 mL) butter, melted
In large saucepan, melt butter over medium heat; cook shallots until lightly golden, about 3 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Whisk in 1% milk and evaporated milk; cook, whisking, until thickened, about 5 minutes. Stir in Cheddar and 1/4 cup (50 mL) of the Parmesan cheese, mustard, salt and pepper.
Meanwhile, in large pot of boiling salted water, cook macaroni for 5 minutes. Add broccoli; cook for 1 minute. Drain and add to sauce along with ham; stir to coat. Scrape into greased 8-inch (2 L) square glass baking dish.
In bowl, combine bread crumbs, remaining Parmesan cheese and melted butter; sprinkle over macaroni. Bake in 375°F (190°C) oven until bubbly and golden, about 20 minutes.
More Macaroni Recipes:
- Stove-Top Macaroni and Cheese
- Spinach and Canadian Ricotta Macaroni and Cheese
- Macaroni and Four Cheeses
- One-Pot Macaroni with Beef and Tomatoes
Source : Canadian Living Magazine: March 2009