Ingredients
-
1 cup macaroni (or other smallish pasta)
-
3 teaspoons olive oil
-
1 small onion, finely chopped
-
2 garlic cloves, minced
-
3 teaspoons flour
-
1 1/2 cups milk
-
2 teaspoons Dijon mustard
-
1 teaspoon hot sauce (Frank's Red Hot)
-
1 cup low fat cottage cheese, pureed
-
salt and pepper, to taste
-
1 cup extra-sharp cheddar cheese, grated
-
1 cup frozen broccoli florets
Instructions
- Cook pasta according to package directions, adding broccoli to the boiling water during the last 5 minutes of cooking time. Prepare cheese sauce while pasta and broccoli are cooking.
- Heat oil in a medium heavy bottomed saucepan over medium heat. Add onions and cook until soft and translucent. Add garlic and cook until fragrant (not more than 2 minutes). Sprinkle the flour over the onions and cook, stirring constantly, for 2-3 minutes or until the mixture is lightly golden.
- Gradually whisk in the milk, being careful to avoid lumps. Add the mustard and hot pepper sauce and bring the sauce to a simmer to thicken. Remove from heat, add cottage cheese and cheddar cheese and stir well.
- Dump in the (cooked and drained) macaroni and broccoli, stir once more, and then allow to stand, covered, for 5-10 minutes. The sauce will thicken even more as it stands with the pasta.
- Season to taste.