START TO FINISH: 30 minutes MAKES 5 servings
8 ounces dried multigrain elbow or penne pasta
1 cup frozen broccoli florets or mixed vegetables
1 12-ounce can evaporated fat-free milk
2 tablespoons all-purpose flour
1⁄8 teaspoon ground black pepper
11⁄4 cups shredded reduced-fat cheddar cheese (5 ounces)
1⁄4 cup shredded American cheese
Ground black pepper (optional)
1 Cook pasta in boiling, lightly salted water according to package directions, adding the broccoli to water with pasta during the last 2 minutes of cooking; drain. Return pasta mixture to hot pan; cover and keep warm.
2 Meanwhile, for sauce, in a medium saucepan whisk together the evaporated milk, flour, and the 1⁄8 teaspoon pepper. Cook and stir over medium heat until thickened and bubbly. Add cheddar and American cheeses; cook and stir until cheese melts.
3 Pour sauce over pasta mixture; stir to combine. Heat through. If desired, sprinkle servings with additional pepper.
PER SERVING: 344 cal., 9 g total fat (5 g sat. fat), 28 mg chol., 436 mg sodium, 46 g carb., 4 g fiber, 23 g pro.
