PAM® Avocado Oil Cooking Spray Pump
1 bag (10.8 oz each) Birds Eye® Steamfresh® Broccoli Florets
1 bag (10.8 oz each) Birds Eye® Steamfresh® Premium Brussels Sprouts
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
2 cups dry whole grain elbow macaroni, uncooked
1/4 cup Smart Balance® Original Buttery Spread
1/4 cup all-purpose flour
1-1/2 cups whole milk
1/2 cup heavy (whipping) cream
8 ounces Cheddar cheese, shredded
1/2 cup shredded Parmesan cheese
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 360 mg | 36% |
| Carbohydrate | 26 g | 9% |
| Cholesterol | 58 mg | 19% |
| Total Fat | 24 g | 37% |
| Iron | 2 mg | 9% |
| Calories | 369 kcal | 18% |
| Sodium | 692 mg | 28% |
| Protein | 15 g | 30% |
| Saturated Fat | 12 g | 62% |
| Sugars | 4 g | 0 |
| Dietary Fiber | 4 g | 17% |
| Vitamin C | 37 mg | 61% |
| Vitamin A | 918 iu | 18% |
Preheat oven to 450°F. Spray baking sheet with avocado oil spray. Pour broccoli and Brussels sprouts in even layer on baking sheet. Spray top of vegetables with more avocado oil spray. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast vegetables 20 to 25 minutes, until browned on the bottom and tender.
Bring a large pot of salted water to a boil. Cook pasta until very al dente, about 2 minutes less than the time recommended on the package; drain.
Melt Smart Balance in pot over medium heat. Whisk in flour until smooth; cook 1 minute. Whisk in milk, cream, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil, whisking constantly. Remove from heat and stir in 1-1/2 cups Cheddar cheese a handful at a time until melted. Stir in macaroni and roasted vegetables.
Spray 2½-quart baking dish with avocado oil spray. Pour in macaroni and cheese. Sprinkle with remaining Cheddar and Parmesan cheeses. Bake 15 to 20 minutes, until golden brown and bubbling.
Roasted Vegetable Mac and Cheese
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