Healthy Mac-n-Cheddar Recipe

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_134915,00.html

This is my healthier take on a "Mac-n-Cheddar" recipe from Rachael Ray…

• 3 tbs. butter, cut up into small pieces
• 3 heaping spoonfuls of flour
• 1 cup whole milk
• 1 ½ cups fat free half and half
• 1 brick Cabot 50% light cheddar cheese brick, shredded
• 1 box Barilla Plus Multi-grain pasta, elbow macaroni
• Salt and pepper
• Raw broccoli florets

Heat a large pot of water until it boils. Add salt to water then add pasta and cook for about 8 minutes, until al dente. Over medium heat, melt butter. Add flour and whisk. Cook for about 1 minute until the mixture starts to bubble a bit (but before it turns brown or burns). Whisk in both milks until smooth and allow to bubble, but make sure it doesn't scald. Cook on low about 5 minutes until thick- the mixture should coat your spoon when pulled out of liquid. In the meantime, drain cooked pasta and add broccoli florets. Remove sauce from heat and stir in the shredded cheese. Pour over drained pasta and stir.

Enjoy!

Saves 320 calories total for the dish and adds 10 grams of protein per serving.