The Deen Bros. Lighter Broccoli Mac and Cheese

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By Bobby and Jamie Deen

Lighter Broccoli Mac and Cheese

277 Fewer Calories
26 g Less Fat

Ingredients:
1 1/2 cups whole-wheat elbow macaroni
2 cups small broccoli florets
1 cup reduced-fat cottage cheese
2 tablespoons whole-wheat bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 teaspoons + 1 tablespoon olive oil
1 1/2 tablespoons all-purpose flour
3/4 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon salt
1 1/2 cups fat-free milk
1 cup shredded extra-sharp Cheddar cheese
2 tomatoes, diced

Directions:
Preheat the oven to 375°F. Spray an 8 x 8-inch baking dish with nonstick spray.

Cook the pasta according to package directions (omitting the salt) and adding the broccoli during the last 3 minutes of cooking time. Drain and rinse under cold running water. 

Meanwhile, puree the cottage cheese in a food processor until smooth. Combine the bread crumbs, cheese, parsley, and 2 teaspoons of the oil in a small bowl until well mixed; set aside.

Heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Whisk in the flour, dry mustard, paprika, and salt until smooth. Gradually whisk in the milk and bring to a boil. Cook, whisking constantly, until the sauce is thickened and smooth, about 5 minutes. Remove from the heat. Whisk in the cottage cheese and Cheddar cheese until blended and smooth. Stir in the pasta, broccoli, and half of the tomatoes. Pour into the prepared baking dish. Sprinkle the remaining tomatoes evenly over top and top evenly with the crumb mixture.

Bake until the edges are bubbly and the topping is browned, 20 – 25 minutes. Let stand 10 minutes before serving.

Servings: 6
Prep Time: 15 min
Cook Time: 30 min
Difficulty: easy

Per Serving: 268 Cal; 19 g Protein; 7 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 33 g Carb; 3 g Fiber; 4 g Sugar; 272 mg Calcium; 2 mg Iron; 441 mg Sodium; 9 mg Cholesterol

Original recipe courtesy Paula Deen:  Tomato Mac and Cheese
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

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Leave a Comment

Reader Comments:

54321

Delicious! I haven't gone grocery shopping yet, so I didn't have tomatoes or broccoli, but I subbed in a cup and a half of frozen petite peas and it was awesome. Thank you, Jamie and Bobby, for creating lighter versions of your mom's amazing recipes!

By Joy on April 21, 2014

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm