Apparently there’s a Velveeta shortage so make this one while you can! Really nice recipe from Cooking Light. A little high in Weight Watcher points, but the portion size is generous. You easily could omit the bacon to make it meatless, but you know, bacon. I did not use reduced fat cheese because A) I am not a fan, beyond tolerating part-skim mozzarella and B) I’ve yet to see reduced fat Velveeta anywhere. Leftovers pictured.
- 3 cups broccoli florets
- 8 ounces uncooked pasta (I used shells)
- 1 tablespoon butter
- 1 1/2 tablespoons all-purpose flour
- 1 1/4 cups 2% reduced-fat milk (I used skim and it was fine)
- 2 ounces Velveeta, cut into pieces
- 1/4 cup thinly sliced green onions
- salt and pepper
- 2 slices center-cut bacon, cooked and crumbled (optional)
- 2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed)
Steam broccoli 5 minutes or until crisp-tender; drain. Pat dry, and keep warm. Cook pasta in boiling water in a large saucepan for 8 minutes or until al dente; drain and keep warm. Wipe pan with paper towels, and return to medium heat.
Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat. Add American cheese; stir until smooth. Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta; serve immediately.