Yield: 8 servings
161 calories, 10 g carbs, 1 g sugars, 9 g fat, 5 g saturated fat, 11 g protein, 2 g fiber
5 Smartpoints
Ingredients:
- 20 oz fresh broccoli florets (about 8 cups)
- 3 tablespoons light butter (I used Land O’Lakes)
- 3 tablespoons flour
- 1 ½ cups skim milk
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- ½ teaspoon dry mustard powder (I used Colman’s)
- 4 oz sharp cheddar cheese, shredded (I used Cabot Seriously Sharp)
- 4 oz 50% reduced fat sharp cheddar cheese, shredded (I used Cabot)
Directions:
- Steam the broccoli. If you have a preferred method, feel free to use
that. I just put about an inch of water in a pot and add the broccoli
in (water should not cover broccoli). Then cover the pot and put it on
the stovetop over med-high heat for 5-8 minutes until the broccoli is
bright green and tender (poke with a fork to check tenderness). I
usually stir the broccoli once quickly while it’s steaming and then
replace the lid. Drain the broccoli completely and transfer it to a 9×13
baking dish. Spread evenly throughout the dish and set aside.
- Pre-heat the oven to 350. In a medium saucepan, bring the butter
over medium-low heat until melted. Add the flour a little at a time,
whisking it into the butter until combined. Add the milk a little bit at a time,
whisking it into the flour mixture until smooth and well combined. Turn
the heat up to medium for a few minutes until the milk is warmed. Add
the salt, pepper, mustard powder and 6 ounces of the shredded cheese
(reserve 2 oz for topping) and whisk the mixture together. Continue to
heat for another 3-5 minutes, whisking periodically, until the cheese is
melted into the sauce and sauce has thickened.
- Pour the cheese sauce over top of the broccoli in the baking dish,
making sure broccoli is evenly coated. Sprinkle the remaining cheese
over the top. Place in the oven and bake for 20 minutes until cheese is
melted and the dish is heated through. Allow a few minutes to cool
before serving.