No-Bake Macaroni and Cheese

-Ingredients

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

-Cooking Directions broccoli and continue cooking, stirring occasionally, until the pasta and
broccoli are just tender, 4 to 5 minutes more.

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.

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.

Yield: 4 servings

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