Baked broccoli macaroni and cheese from Skinnytaste by Gina Homolka

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • mharriman on January 17, 2020

    This turned out well. I made a few changes, though: used Girelle pasta instead of macaroni and one cup 2% and one cup whole milk instead of skim. Used larger sized broccoli florets than pictured. Omitted the Parmesan and didn’t miss it. Baked at 350 degrees for 30 minutes along with the meatloaf. This was good with Giada’s recipe for turkey meatloaf (with sun dried tomatoes and feta cheese). Served with a spinach salad and Beaujolais wine. A nice comfort meal on a cold night. I’m glad I like Mac n cheese- lots of leftovers for two people!

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