Whisk, whisk

This is a (fairly) quick (fairly) healthy take on mac and cheese.  I doubled it, used two heads of broccoli and because I don't have a steamer, threw the florets in with the pasta with 5 minutes left to boil.  The bacon isn't too much of a value-add and omitting it makes this a vegetarian dish.  Looking forward to Pasta Part Deux reheated for lunch tomorrow. It's been ages since I had any American cheese... so nostalgic.

The sauce was probably my most successful (thickest, smoothest) roux to date... whisking constantly....

photo via

 Bacon and Broccoli Mac and Cheese   Cooking Light, April 2012

8 ounces uncooked rigatoni

1 tablespoon butter

1 1/2 tablespoons all-purpose flour

1 1/4 cups 2% reduced-fat milk

2 ounces reduced-fat processed American cheese, cut into pieces

1/4 cup thinly sliced green onions

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 slices center-cut bacon, cooked and crumbled

2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed)

Preparation

1. 1. Steam broccoli 5 minutes or until crisp-tender; drain. Pat dry, and keep warm. Cook pasta in boiling water in a large saucepan for 8 minutes or until al dente; drain and keep warm. Wipe pan with paper towels, and return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat. Add American cheese; stir until smooth. Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta; serve immediately.

Nutritional Information

• Calories: 413
• Fat: 13.3g
• Saturated fat: 7.5g
• Monounsaturated fat: 3.4g
• Polyunsaturated fat: 0.9g
• Protein: 19.6g
• Carbohydrate: 53.4g
• Fiber: 3.8g
• Cholesterol: 39mg
• Iron: 2.8mg
• Sodium: 772mg
• Calcium: 317mg