Lightened Stove Top Macaroni and Cheese with Broccoli

Makes 6 servings, 1 cup each

Ingredients:

Stems from 1 bunch broccoli (reserve the florets for “Lemon-Pepper Summer Vegetables”)
½ pound elbow macaroni (about 2 cups)
1 (12-ounce) can fat-free evaporated milk
¾ cup 2 percent milk
¼ teaspoon dry mustard
1/8 teaspoon garlic powder
Pinch cayenne
2 teaspoons cornstarch
8 ounces reduced-fat cheddar cheese, grated (about 2 cups)

Directions:

1. Cut broccoli stems in ½ inch pieces. Place in a microwave safe bowl and cover with plastic wrap. Microwave at high power until soft, 10 to 15 minutes.
   
2. Bring 2 ½ quarts water to boil in a large saucepan. Stir in macaroni; cook until the pasta is completely cooked and tender, 10 to 15 minutes. Drain the pasta and leave it in the colander; set aside.
   
3. Add the evaporated milk, ½ cup of the 2 percent milk, mustard, garlic powder, and cayenne to the now empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining ¼ cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, for 5 minutes.
   
4. Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the macaroni and broccoli pieces, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes, before serving.
   

Nutrition Facts
Calories 320
Calories from Fat 70
Total Fat 7 g
Saturated Fat 4.5 g
Cholesterol 20 mg
Sodium 340 mg
Total Carbohydrate 43 g
Dietary Fiber 4 g
Sugars 11 g
Protein 23 g
Vitamin A 20%
Vitamin C 110%
Calcium 50%
Iron 10%

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