12 oz Kraft Mac & Cheese noodles
1 1/2 tablespoon butter
1 small onion minced
1/4 cup flour
2 cups skim milk
2 cups low-fat cheddar cheese shredded
1 tablespoon romano cheese
1 cup fat free chicken broth
salt and pepper to taste
1/2 cup whole wheat bread crumbs
3 links turkey sausage
12 oz package chopped frozen broccoli thawed
Decase your sausage and break up in a skillet sprayed with vegetable spray (like PAM.) Brown. Set aside. Cook pasta according to directions on the box. Melt the non-butter in a large skillet. Add onion and cook on Low heat for a few minutes, add the flour and stir around for a minute or so until it is is darkened and well blended. Throw in the milk and broth and whisk the ingredients. Increase heat to Medium-high until it comes to a boil. Cook until the sauce thickens and smooths out. Add in the cheese and mix until cheese is melted. Add the noodles and sausage bits and mix. Season as needed.
*If you don't use whole wheat breadcrumbs and use flavored (like Italian blend), watch the amount of salt you use...too much flavor and too much sodium.)
Put the Mac & Cheese into a baking dish or divide into soufflé cups or ramekins, top with breadcrumbs and a little romano. Throw the dish(es) into the oven under the broiler and cook until the breadcrumbs darken.
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post