On these cool, Autumn nights, sometimes you need something that will stick to your ribs! Macaroni and Cheese is an all time favorite for that! The good news is that this version is healthy and light. It is very easy to prepare and is excellent for making ahead on busy days and then popping in the oven when you need it. Or you can skip the oven part and eat it instantly. Either way, it is satisfying and delicious.
Easy Macaroni and Cheese
1/2 box (13.25 oz) Whole Grain Rotini, cooked
1 lg head Fresh Broccoli, cut into small florets, or equivalent amount frozen broccoli florets (about 1- 1/2 cups) steamed or cooked with pasta
(Alternately, use thinly sliced carrots)
(if baking macaroni in oven, slightly under cook pasta and broccoli)
8 0z Shredded low fat Swiss Cheese, Cheddar, or Cheese of your choice (shredded Mexican blend is delicious)
1 can (10 3/4 oz ) Cream of Celery Soup - 98% Fat Free version
1/4 cup low fat milk
Two large Tomatoes, sliced
3/4 cup Italian or other seasoned bread crumbs
1-2 tbsp melted butter (optional)
Herbs of choice, such as 1/2 tsp basil, thyme or even a pinch of nutmeg (optional)
Cook pasta and broccoli, together or separate.
In a small saucepan, on medium heat, add soup, cheese and milk together and heat until cheese melts, stirring often. Add herbs if desired, when cheese is melted.
Combine pasta and broccoli and pour melted cheese over all, stirring gently to combine.
At this point you can serve the macaroni and cheese as is, or you can put it in a small casserole dish and arrange sliced tomatoes on top, and sprinkle with bread crumbs (combined with the 2 tbsp melted butter, or left plain)
Cover and refrigerate to heat later, or bake in a 350 degree oven, uncovered, for 30 minutes until tomatoes are cooked and macaroni is hot and bubbly.
Serve with a nice green salad and a side of apple sauce.