Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 8 oz. Hy-Vee elbow macaroni, uncooked | ||
| 2 c. broccoli florets | ||
| 3 tbsp. light butter | ||
| 3 tbsp. Hy-Vee flour | ||
| 1 ½ c. Hy-Vee skim milk | ||
| ½ tsp. Hy-Vee salt | ||
| ⅛ tsp. Hy-Vee ground pepper | ||
| 1 tbsp. Hy-Vee dried parsley | ||
| ½ tsp. Hy-Vee dried mustard | ||
| 1 (8 oz) pkg reduced-fat shredded cheddar cheese, divided | ||
| 1 lbs. chicken, cut into bite-size pieces, cooked |
Directions
- Preheat oven to 350 degrees. Cook macaroni according to package directions. Add broccoli florets to pasta during last 2 minutes of cooking. Drain.
- In a large skillet, melt butter. Remove from heat. Stir in flour. Gradually add milk. Stir in salt, pepper, parsley and mustard.
- Cook over medium-low heat, stirring constantly, until thickened and smooth. Stir in 1 1/2 cups cheese.
- Stir in pasta mixture and chicken to cheese sauce. Pour into a greased 8-by-8-inch baking dish. Sprinkle with remaining 1/2 cup cheese.
- Bake, uncovered, for 15 minutes or until cheese is melted.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 60mg
- Sodium: 480mg
- Total Carbohydrates: 28g
- Protein: 27g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 30%
0%
Iron 10%
0%
Calcium 30%