Broccoli-Macaroni Casserole

Broccoli-Macaroni Casserole is an easy and quick to assemble recipe for a delicious Italian style side dish. This casserole is loaded with cheese, vegetables and spices. It is also a healthy, low calories, low fat, low cholesterol, low sodium, low sugars, low carbohydrates, heart-healthy, diabetic, vegetarian and Weight Watchers PointsPlus friendly recipe. Makes 12 Servings. Broccoli-Macaroni Casserole will be loved broccoli-macaroni-casseroleby all of your family, friends and guests.

Prep Time:15 Minutes.
Cooking Time: 45 Minutes.


8 oz elbow macaroni
2 cups small broccoli florets
3 tbsp butter
2 tbsp flour
1 tsp rubbed sage
1/2 tsp garlic powder
1 tsp sea salt
1/2 tsp coarse ground black pepper
1/2 tsp Rosemary leaves
2 cups milk
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
2 cups grape tomatoes, quartered
1/2 cup Panko bread crumbs
1/4 cup grated Asiago cheese


1. Cook pasta in a large saucepan as directed on package for al dente pasta, adding broccoli during the last 2 to 3 minutes of cooking. Rinse under cold water; drain well.

2. Meanwhile, preheat oven to 375° F. Melt butter in the same saucepan over medium heat. Sprinkle with the flour and spices. Cook and stir 1 minute or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in Cheddar and Monterey Jack cheeses until melted and smooth. Add macaroni, broccoli and tomatoes; toss gently to coat. Pour into greased 13×9-inch baking dish. Mix panko and Asiago cheese. Sprinkle evenly over top.

3. Bake 25 to 30 minutes or until bubbly. Let stand 5 minutes before serving.

YIELD: 12 Servings.
Serving Size: 1 Cup per serving.

(Weight Watchers PointsPlus = 7)
Carb Choices: 1-1/2

Calories: 275, Fat: 15g, Cholesterol: 50mg, Sodium: 445mg, Sugars: 3g, Carbohydrates: 22g, Fiber: 1g, Protein: 13g

Original recipe and image from McCormick & Company, Inc.

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