No-Bake Macaroni & Cheese
Recipe from EatingWell

Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren't broccoli fans, substitute a frozen vegetable of your choice.



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Ingredients
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    8   ounces 
    whole-wheat elbow noodles, (2 cups)
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    1  10  ounce package 
    frozen chopped broccoli
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    1 3/4  cups 
    low-fat milk, divided
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    3   tablespoons 
    flour
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    1/2  teaspoon 
    garlic powder
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    ground white pepper
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    3/4  cup 
    shredded extra-sharp Cheddar cheese
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    1/4  cup 
    shredded Parmesan cheese
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    1   teaspoon 
    Dijon mustard

Directions
1.
Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
2.
Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
3.
Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
Nutrition information
Per Serving: cal. (kcal) 412, Fat, total (g) 13, chol. (mg) 37, sat. fat (g) 7, carb. (g) 56, Monosaturated fat (g) 1, fiber (g) 7, pro. (g) 22, vit. A (IU) 1215, vit. C (mg) 41, sodium (mg) 640, Potassium (mg) 236, calcium (mg) 404, Milk () 1, Vegetables () 1, Starch () 3, High-Fat Meat () 1, Percent Daily Values are based on a 2,000 calorie diet
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