Broccoli and White Bean Macaroni
I seriously will never stop buying Clean Eating Magazine...ever...it has the best recipes and they are so easy and quick. It feels so good knowing I can go to my magazine, find a healthy recipe, and be able to get it on the table in no time for my boys. We had a great one on Saturday night. Kid and husband Tested. Mother and Wife Approved.
Broccoli and White Bean Macaroni
Yields: 4
Ingredients:
1 cup skim milk, divided
3 Tbsp. whole-wheat pastry flour
3/4 cup nonfat evaporated milk
3 cloves garlic, minced
1/4 tsp. ground nutmeg
4 oz. low-fat sharp cheddar cheese, shredded (about 1 cup)
5 Tbsp. finely grated or powdered Romano cheese, divided
Sea salt and fresh ground black pepper, to taste
4 oz. whole-wheat elbow macaroni (about 1 cup)
3 cups chopped 1-inch broccoli florets
1 red bell pepper, chopped
1 cup canned white beans, drained and rinsed (Cannellini Beans work well)
1/2 tsp. smoked paprika
Directions:
In a small bowl, whisk 1/4 cup skim milk and flour; set aside. In a large saucepan, combine remaining 1/4 cup skim milk and evaporated milk. Place saucepan on high heat and stir in garlic and nutmeg. Bring mixture to a boil, reduce heat to medium and whisk in flour mixture until no lumps remain. Reduce heat to low and cook, whisking constantly, until mixture thickens, about 1 minute. Remove from heat and stir in cheddar and 3 Tbsp. Romano until well blended. Season with salt and pepper, cover and keep warm on lowest heat setting until needed.
Bring a large pot of water to a boil. Add macaroni and broccoli and cook for 6 minutes; pasta will be slightly undercooked at this point. Stir in bell pepper. Drain and return to pot. Stir in beans and milk mixture and heat on low. Cook, stirring, for 1 minute, until heated through. Spoon onto serving dishes and top with remaining 2 Tbsp. Romano and paprika, dividing evenly.
Broccoli and White Bean Macaroni
Yields: 4
Ingredients:
1 cup skim milk, divided
3 Tbsp. whole-wheat pastry flour
3/4 cup nonfat evaporated milk
3 cloves garlic, minced
1/4 tsp. ground nutmeg
4 oz. low-fat sharp cheddar cheese, shredded (about 1 cup)
5 Tbsp. finely grated or powdered Romano cheese, divided
Sea salt and fresh ground black pepper, to taste
4 oz. whole-wheat elbow macaroni (about 1 cup)
3 cups chopped 1-inch broccoli florets
1 red bell pepper, chopped
1 cup canned white beans, drained and rinsed (Cannellini Beans work well)
1/2 tsp. smoked paprika
Directions:
In a small bowl, whisk 1/4 cup skim milk and flour; set aside. In a large saucepan, combine remaining 1/4 cup skim milk and evaporated milk. Place saucepan on high heat and stir in garlic and nutmeg. Bring mixture to a boil, reduce heat to medium and whisk in flour mixture until no lumps remain. Reduce heat to low and cook, whisking constantly, until mixture thickens, about 1 minute. Remove from heat and stir in cheddar and 3 Tbsp. Romano until well blended. Season with salt and pepper, cover and keep warm on lowest heat setting until needed.
Bring a large pot of water to a boil. Add macaroni and broccoli and cook for 6 minutes; pasta will be slightly undercooked at this point. Stir in bell pepper. Drain and return to pot. Stir in beans and milk mixture and heat on low. Cook, stirring, for 1 minute, until heated through. Spoon onto serving dishes and top with remaining 2 Tbsp. Romano and paprika, dividing evenly.
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