Recipe: Baked Macaroni and Cheese with Broccoli, livened up to my liking

I don’t know about you, but I’ve been FREEZING lately.  I’m ready to kick the Pacific Northwest in the arse.  We have 19 days of summer left, dammit! Start acting like it!

Anyway, colder temperatures, a broken toe (which I re-stubbed this morning –> a whole new world of pain!!!), and the whole phone debaucle have left me pining for comfort food. Since my Aussie and I are trying to save money by eating in, I thought this would be the perfect opportunity to try out Weight Watchers’ recipe for Baked Macaroni and Cheese with Broccoli.

I made a few substitutions and additions:

*Substituted mini shells for gemelli, and used a whole box (13.5  oz)

*Added extra broccoli and onions (roughly double the amount of each), and included a smattering of spring onions (the green part) and a package of canadian bacon.

*Substituted 2% milk for fat-free

*Used extra cheese and less salt

Baked Macaroni and Cheese with Broccoli, 1

It made a SHIT TON of food. Seriously. That’s a roasting dish. Lots of leftovers!

It was tasty — cheesy and crunchy — and the canadian bacon was a great addition.  Unfortunately, but the final dish lacked a little oomph. Note to self: the recipe calls for a ton of salt for a reason! Asiago or romano instead of parmesan would help give an added kick, as would garlic.  The sauce to filling ration was a bit low, so I’d rethink that — maybe half as much pasta and twice as much broccoli to cut back on the filling and up the nutritional value — and besides, who doesn’t like cheesy broccoli?

Baked Macaroni and Cheese with Broccoli, 2 (plated)

Yum — looking forward to leftovers for lunch!


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