WW MACARONI AND CHEESE RECIPES

Steps:

• Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray.
• Preheat oven to 375°F.
• In a large, heavy skillet, melt butter. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.
• Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.
• Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

Steps:

• Boil pasta in salted water according to package directions for al dente. Drain and set aside.
• Chop onion, carrot, celery, garlic by hand or mini food processor.
• In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
• Add flour and fresh pepper to the pot and stir until smooth.
• Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly.
• Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
• Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
• Cook uncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stops boiling.
• Add cheddar cheese a little at a time, mixing well until cheese melts.
• Return the cooked elbows to the soup and mix well, adjust salt and pepper if needed.
• Eat right away so the pasta doesn't absorb all the broth.