Made with greek yogurt, fresh goat cheese, and tons of broccoli, this healthy veggie mac & cheese is the perfect, easy lunch for your kids to take to school every day!
- 4 cups
broccoli florets (about 20 ounces), cut into 1-inch pieces
- 1 tablespoon
Freshly ground black pepper
- 1 pound
dried pasta shells
- 8 tablespoons
(1 stick) unsalted butter
cloves garlic, minced
- 1/2 cup
- 2 cups
- 5 1/2 ounces
fresh goat cheese
- 1/2 teaspoon
- 2 cups
low-fat plain Greek yogurt
(12-ounce) jar roasted red peppers, drained and coarsely chopped
- 1/2 cup
seasoned dried breadcrumbs
Thinly sliced fresh basil leaves, for serving
Arrange a rack in the middle of the oven and heat to 400°F. Place the broccoli on a rimmed baking sheet, drizzle with the oil, season with salt and pepper, and toss to combine. Spread into an even layer and roast until fork-tender, 15 to 20 minutes. Meanwhile, cook the pasta.
Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to package directions until tender. Drain and transfer the pasta to a 9x13-inch baking dish; set aside.
Melt the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Whisk in the flour and cook for 1 minute. While whisking continuously, slowly pour in the milk and whisk until smooth. Bring to a simmer, stirring occasionally. Add the goat cheese and dried basil and whisk until smooth. Remove from the heat, add the yogurt, and stir until well-combined. Stir in the roasted red peppers.
Increase the oven temperature to broil. Place the roasted broccoli evenly over the pasta. Pour the cheese sauce evenly over the pasta and broccoli. Sprinkle evenly with the breadcrumbs and broil until browned and toasted on top, about 5 minutes (check halfway through). Sprinkle with the fresh basil before serving.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: This recipe reheats very nicely in the microwave but will dry out in the oven.
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