1 1/2 cups dry multigrain or whole-grain elbow pasta
1 cup chopped broccoli
1/2 cup low-fat milk
1/4 cup low-sodium chicken broth
1 tablespoon all-purpose flour
1 cup shredded reduced-fat cheddar cheese
1/2 cup shredded American cheese
Cook pasta according to the package directions, adding broccoli during the last 2 minutes of cooking. Drain and return to the pan; cover to keep warm.
Meanwhile, whisk together the milk, broth, and flour. Cook and stir over medium heat until the mixture is thickened and bubbly. Mix cheeses into sauce, cook just until melted.
Toss the cooked pasta and broccoli with cheese sauce.
Per Serving: cal. (kcal) 315, sat. fat (g) 6, sodium (mg) 465, Percent Daily Values are based on a 2,000 calorie diet