Too-EZ Mac 'n Cheese

TOTAL TIME: 35 min
Prep: 5 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 1/2 ounces uncooked whole-wheat-blend rotini pasta (about 2 cups)
  • 24 ounces frozen broccoli or cauliflower florets in lowfat cheese sauce (about 6 cups)
  • 3 wedges light spreadable Swiss cheese (recommended: The Laughing Cow)
  • Salt and freshly ground black pepper, optional
  • Fresh parsley, for serving, optional
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Directions

In a large pot, prepare pasta according to the instructions on the package; drain well and set aside.

While pasta is cooking, place contents of the broccoli and sauce package in a large microwave-safe bowl. Cover and microwave until sauce has melted and broccoli is hot, 10 to 12 minutes.

Once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. Unwrap cheese wedges and add those as well.

Mix thoroughly, ensuring that the wedged cheese is evenly distributed and the pasta and broccoli are coated in cheese sauce. Season with salt and pepper, if using. Garnish with parsley, if using. Enjoy!

PER SERVING (1 heaping cup): 222 calories, 5.5g fat, 772mg sodium, 35g carbs, 6g fiber, 6g sugars, 8.5g protein

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4

Newest Ratings and Reviews

Read all 14 reviews

  • on October 29, 2012

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    I have now prepared this 4 times. First time I used the broccoli and was only partially satisfied with the results. It just didn't hit that mac and cheese need. The broccoli taste was prominent. The second and subsequent times I used the cauliflower. BINGO! I mashed the cauliflower a bit first. It was great and even tastier the next day and day after. The cauliflower absorbs the cheesy flavor. My entire family snarfed it up pronto. I have added 2 ounces of cubed lean ham or water packed tuna to each serving for an additional 60 calories for a satisfying lunch to take to work. Thanks Hungry Girl!

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  • on September 05, 2011

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    I tried this recipe out the other night and liked it a lot. I will make it again the only thing I will do different is leave the veggies out. I love veggies just not mixed in with my mac and cheese.

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  • on August 30, 2011

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    I wanted to like this one, but I couldn't get past the artificial flavor of the cheese wedge. It was really unpleasant, and not enough of it to be mac and cheese.

    I think it would have been much better with a modest tablespoon of strong, natural Parmesan cheese and eliminate the fake cheese.

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