It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
Sometimes you just don’t have the energy to make baked macaroni and cheese and they orange version from the box just won’t do. My solution is this macaroni and cheese recipe adapted from Cooking Light Magazine is fast and easy and because the vegetable in mixed right in, creates a true one pot dinner. I love the combination of bacon paired with cheddar cheese but gouda, Swiss or a combination of all three are also good.
BROCCOLI MACARONI & CHEESE
8 ounces small uncooked pasta
2 cups chopped broccoli florets
1 1/2 cups low-fat milk
2 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
1/8 teaspoon salt
6 slices chopped bacon
1 1/2 teaspoons unsalted butter
2 cups shredded cheddar, gouda, or Swiss cheese
- Cook the pasta according to package instructions, omitting the salt and fat. Add the broccoli during the last minute of cooking. Drain.
- Combine the milk, flour, thyme, mustard, Worcestershire sauce, and salt in a medium sized bowl, whisking until smooth.
- Heat a large skillet set over medium-high heat. Add the bacon and cook 4 minutes or until crisp.
- Add the butter to the pan and swirl until the butter melts.
- Add the milk mixture to the pan and bring to a boil, stirring frequently and cooking for 1 minute.
- Stir in the cheese then add the pasta, stirring to coat.