INGREDIENTS
8 oz
whole grain elbow macaroni
4 cups
fresh broccoli florets
4
slices uncured bacon
1
yellow onion (, diced)
2
garlic cloves (, minced)
2 tbsp
all-purpose flour
1 tbsp
dijon mustard
1 cup
pasta water
1 cup
skim milk or dairy-free milk
3/4 cup
reduced fat shredded cheddar cheese
3/4 cup
reduced fat shredded mozzarella cheese
1/4 cup
grated parmesan cheese
1 tsp
chili powder (, or to taste)
fresh ground pepper (, to taste)