Parents – September 2019

Broccoli and

Bacon

Mac ’n’ Cheese

Preheat the oven to

3 7 5 ° F. D i v i d e 6 slices

of bacon between two

8x8-in. baking pans,

cutting to fit; bake until

crisp, about 20 minutes.

Transfer to a paper towel

to cool; chop. Wipe

grease from baking pans.

Boil 16 oz. rotini pasta

in a large pot of salted

water according to

package directions. Two

minutes before pasta is

done, add 5 cups small

broccoli florets. In a

blender, mix together

2 cups whole milk, 16 oz.

low-fat cottage cheese,

3/4 tsp. kosher salt,

and 1/2 tsp. black pepper

until smooth.

Drain pasta and broccoli,

and immediately return

to cooking pot. Add milk

mixture. Stir in 3 cups

shredded sharp cheddar

cheese. Divide between

the two baking pans; top

with chopped bacon and

extra 1/2 cup shredded

cheese on each pan

and bake until bubbling,

30 minutes. Finish under

the broiler to brown, if

desired. Serve one pan

hot from the oven.

NUTRITION PER SERVING

(10 servings) 364 calories;

23g protein; 20g fat (11g sat.

fat); 23g carbs; 2g fiber;

6g sugar; 1mg iron; 454mg

calcium; 632mg sodium

EAT IT AGAIN!

After baking, cool the

second pan and

wrap in aluminum foil.

Refrigerate for

up to 3 days or freeze

for up to 3 months.

Reheat at 425°F,

covered, straight from

the fridge, for

30 minutes, or from

the freezer, about 1 hour,

until warm.

Nix the bacon

and bake as directed.

Or, for extra punch,

stir in chopped

sun-dried tomatoes

before baking.

Go Vegetarian

FLATWARE: L’ENTRAMISE.

PARENTS 138 SEPTEMBER 2019

LIFEÑFood