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- 4 cups broccoli florets, cut into very small sections with NO stems left attached (about 2 broccoli crowns)
- 8 ounces elbow pasta (I use multi-grain)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/3 cups skim milk
- 4 ounces grated cheddar cheese (I like Cabot's Seriously Sharp)
- 2 ounces grated pepper jack cheese (this makes it nicely spicy -- if you don't want spice, substitute an equal amount of regular cheddar cheese)
- salt and pepper
View Full Recipe at Adventures of the Kitchen…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 932g | |
| Calories 1746 | |
| Calories from Fat 572 | 33% |
| Total Fat 65.28g | 82% |
| Saturated Fat 39.42g | 158% |
| Trans Fat 0.0g | |
| Cholesterol 187mg | 62% |
| Sodium 1092mg | 46% |
| Potassium 1852mg | 53% |
| Total Carbs 213.69g | 57% |
| Dietary Fiber 13.5g | 45% |
| Sugars 27.11g | 18% |
| Protein 76.94g | 123% |
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