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Serves:
8
Fruits and Vegetables:
¼ cup per serving
Ingredients
- 2 cups whole-wheat elbow pasta, uncooked
- 4 tablespoons flour
- 2 cups milk, low-fat or fat-free
- 2 cups cheddar cheese, reduced-fat, shredded
- ½ teaspoon pepper, ground
- 2 cups cooked broccoli, chopped
Directions
- Cook pasta until tender following directions on package.
- Drain cooked pasta and return to pan. Sprinkle flour over pasta while it is still warm. Toss thoroughly.
- Reheat the pan to medium heat, slowly stir in milk, cheese, and pepper.
- Cook, but do not boil, until the milk and cheese thicken into a creamy sauce—approximately 7 to 10 minutes.
- Stir in broccoli and heat thoroughly.
Tips
Substitute another favorite vegetable for broccoli.