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Broccoli mac and cheese

Broccoli mac and cheese


6 ounces reduced-carb penne pasta (Dreamfield’s brand)
3 cups small broccoli florets
1 tablespoon olive oil
1 onion, finely chopped
1 tablespoon white whole wheat flour
1 3/4 cups fat-free milk
3/4 cup shredded reduced-fat sharp cheddar cheese
3/4 teaspoon dry mustard
1/4 teaspoon salt
1 tablespoon  plain dry whole wheat bread crumbs 


Preheat oven to 350°F. Spray a 1 1/2‑quart baking dish with cooking spray.

Cook pasta according to package directions. Add broccoli during the last 3 minutes of cooking time. Drain; transfer pasta and broccoli to a large bowl.

Meanwhile, heat oil in a large nonstick saucepan over medium-high heat. Add onion and cook, stirring often, until softened, about 8 minutes. Add flour and cook, stirring constantly, 1 minute. Slowly whisk in the milk; bring to a boil. Reduce heat and cook, stirring constantly, until the sauce bubbles and thickens, about 3 minutes. Remove from heat. Stir in cheese, mustard, and salt, until the cheese is melted and the sauce is smooth.

Pour the sauce over the pasta and broccoli in the bowl; toss to coat well. Spoon into baking dish. Sprinkle bread crumbs evenly over top of the pasta mixture. Lightly spray with cooking spray. Bake until the edges are bubbly and the top is golden, about 25 minutes.




Prep Time


Cook Time

Nutrition facts

Serving Size 1 cup
Calories 310
Fat 9 g
Sat Fat 3 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 390 mg
Carbohydrate 45 g
Fiber 6 g
Protein 17 g

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