Broccoli Mac and Cheese

INGREDIENTS

• ☐ 8 ounces uncooked large elbow macaroni
• ☐ 2 cups chopped broccoli florets
• ☐ 1 1/2 cups 1% low-fat milk
• ☐ 2 tablespoons all-purpose flour
• ☐ 1 teaspoon chopped fresh thyme
• ☐ 2 teaspoons Dijon mustard
• ☐ 2 teaspoons Worcestershire sauce
• ☐ 1/8 teaspoon salt
• ☐ 1 center-cut bacon slice, chopped
• ☐ 1 1/2 teaspoons unsalted butter
• ☐ 4.5 ounces reduced-fat cheddar cheese, shredded (about 1 cup)

PREPARATION

1. Cook pasta according to package directions, omitting salt and fat.


2. Add broccoli during the last minute of cooking; cook for 1 minute. Drain.


3. Combine milk and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk until smooth.


4. Heat a large skillet over medium-high heat. Add bacon; cook 4 minutes or until crisp.


5. Add butter to pan; swirl until butter melts.


6. Add milk mixture to pan; bring to a boil. Cook 1 minute, stirring frequently.


7. Stir in cheese.


8. Add pasta mixture to pan, stirring to coat.