Lately I’ve noticed I’ve been giving you a lot of pasta dishes, so I will have to work on my variety. I guess I’ve just been craving it lately. This one is very similar to Ellie’s Skillet Mac & Cheese with cauliflower that I posted a few weeks ago. I get excited for any way that I can make a traditionally terribly fatty dish a little bit healthier. I don’t have kids yet but I would hope that if you chop the broccoli up smaller then I did, you might be able to fool them. Follow the link over to skinny taste’s blog as I only made a few changes to the recipe (see below). Good luck fooling the kiddies (or husbands)!
2 cups reduced fat sharp cheddar 1 cup reduced fat sharp cheddar & 1 cup reduced fat aged gouda cheese 1 tbsp butter & 1 tbsp. light butter 1 tbsp. light butter & 1 tbsp. extra virgin olive oil 1/4 cup white onion, diced 1/2 cup white onion, diced
1/4 tsp. ground mustard (this is key!)