Baked Macaroni and Cheese with Broccoli, Baked Spaghetti Squash with Cheese and Spinach

Baked Macaroni and Cheese with Broccoli

  • 12 oz. elbow macaroni
  • 1 cup fat-free chicken broth
  • 12 oz, fresh broccoli florets
  • 8 oz. reduced fat cheddar cheese
  • 2 Tbsp. grated parmesan cheese
  • 1 ½ Tbsp. butter or margarine
  • ¼ cup onion, finely chopped
  • ¼ cup flour
  • 2 cups fat-free milk
  • ¼ cup seasoned breadcrumbs
  • salt and pepper to taste

Preheat oven to 375 degrees F. Spray a baking dish with cooking spray. Cook the pasta and broccoli together in a large pot of salted water. Follow the package directions for cooking the macaroni. Cook the broccoli and macaroni until a minute or two before the time indicated on the package for al dente. (You want the pasta to be a little under cooked) Melt the butter or margarine in a large skillet over low heat. When the butter or margarine has melted add the onion and cook on low heat for 2 minutes. Add the flour and cook and stir for another minutes until the flour is golden and well combined with the butter or margarine. Slowly add the milk and chicken broth and whisk.

Raise the heat to medium-high and heat until this mixture comes to a boil. Heat about 5 minutes or until the sauce becomes smooth and thick, Whisk frequently while heating. Season with salt and pepper. When sauce is thick remove the pan from the heat and add the cheddar cheese and mix well until the cheese is melted. If necessary, adjust the salt and pepper to taste. Stir in the cooked macaroni and cooked broccoli and mix well. Pour the macaroni and broccoli mixture into the prepared baking dish. Sprinkle the grated cheese and breadcrumbs over the top of the dish. Spray cooking spray over the top of the casserole. Place pan in preheated oven and bake for 15-20 minutes. Turn on broiler for the final minute or two to turn the breadcrumbs on top of the casserole golden. Recipe makes 8 servings Estimated WW Smart points 8 per serving.

Baked Spaghetti Squash with Cheese and Spinach

  • 5 ½ cups cooked spaghetti squash (see note)
  • 8 oz. reduced fat mild cheddar cheese
  • 4 oz. baby spinach
  • ¼ cup grated parmesan cheese
  • 1 cup fat-free chicken broth
  • 1 Tbsp. butter or margarine
  • 1 Tbsp. olive oil
  • 2 cups fat-free milk
  • ¼ cup onion, minced
  • ¼ cup flour.
  • salt and pepper to taste
  • Preheat oven to 375 degrees F

(Note-To cook spaghetti squash. You will need about 2 small spaghetti squash for this recipe. Cut the squash in half lengthwise. Remove the seeds and discard them. Place the spaghetti squash, cut side down, on a baking sheet. Bake squash in preheated oven for about 1 hour, or until the squash is tender. Use a fork to separate the strands of the squash and place these strands in a bowl. Discard the squash shells. Squeeze out any excess liquid from the spaghetti squash strands.) Maintain the heat in the oven. Spray a large baking dish with cooking spray. Place a large skillet over medium heat and add the butter and oil to the pan.

When the butter and olive oil are hot add the onions and cook for about 2 minutes. Stir in the flour, reduce the heat to low and cook for about 3-4 minutes, stirring continually. Slowly whisk in the milk and chicken broth. Raise the heat to mediu-high while continuing to whisk the ingredients until the mixture comes to a boil and becomes thick and smooth, about 1 minutes. Season with salt and pepper. When mixture is thick, remove the pan from the stove and stir in the cheddar cheese. Mix well until cheese melts. If necessary, adjust the salt and pepper. Stir the cooked spaghetti squash and baby spinach into the sauce and then pour the mixture into the prepared baking dish. Sprinkle parmesan cheese over the top of the casserole dish and spray with cooking spray. Place baking dish in preheated oven and bake for 25-30 minutes until casse role is golden and bubbly.