Mac and cheese needn't be a guilty pleasure. This homemade version includes reduced-fat cheese, multigrain macaroni noodles plus broccoli and tomatoes for a healthy one-dish meal. Make it in advance and freeze it for the perfect busy-night dinner.
step 1 Preheat the oven to 350 degrees F. Lightly grease a 9-by-12-inch baking dish or 2-quart casserole.
step 2 Cook the macaroni according to the instructions on the box and drain.
step 3 Mix the flour, salt, pepper, garlic powder and onion powder in a small bowl. Set aside.
step 4 Melt the butter or margarine in a 2-quart pot over medium heat. Add the seasoned flour from Step 3 and whisk constantly until the mixture is thick and smooth, about 2 minutes.
step 5 Increase the heat to medium-high. Whisking constantly, gradually add the milk and half-and-half or cream until the mixture is smooth. Bring to a gentle boil and cook, whisking constantly, until the mixture is very thick and smooth, about 5 to 10 minutes.
step 6 Reduce the heat to medium. Add the cheese, half a cup at a time, stirring thoroughly each time until the cheese is melted. Remove from the heat. Add the cooked macaroni from Step 2 and stir to combine.
step 7 Layer the bottom of a baking dish with the broccoli and tomatoes. Spoon the macaroni and cheese over the vegetables. Sprinkle with bread crumbs and bake in the oven for 30 minutes, until the top is crisped and lightly browned.