Mac-N-Cheese (Kid-Friendly)

I love noodles in all shapes & sizes. I actually went through a phase in high school where all I would eat was plain noodles sprinkled with Parmesan cheese. I somehow thought this was healthy since it was virtually no fat but I wasn't taking in to consideration it also had zero nutritional value & a ton of carbs.

Now with 2 young boys, I've been in search of a Mac-N-Cheese recipe that we could all enjoy, guilt-free. I added some veggies & protein to this classical dish to increase the nutrients making it a well-rounded meal. Jake doesn't eat vegetables, plain & simple, so any time I can sneak some in, it's always a plus.

INGREDIENTS:
- 12oz Box of Elbow Mac (I use the Ronzoni Smart Taste brand - it's loaded with nutrients but still tastes more like the traditional white pasta)
- 8 slices of turkey bacon (I use Butterball or Applegate brand)
- 1 bag frozen broccoli (about 12oz)
- 2 cups skim milk
- 8oz reduced fat shredded mild cheddar (I use the Sargento brand)
- 1/2 cup part-skim ricotta
- 1tsp dry mustard
- 1/4 tsp cayenne (optional)
- 2 tbsp plain bread crumbs
- 2 tbsp grated Parmesan cheese
- 1 tsp Extra Virgin Olive Oil

HOW-TO:
Preheat your oven to 375* and coat a 9x13 glass baking dish with cooking spray.

Cook the elbow mac according to the instructions on the box. Once finished cooking, drain and transfer to the baking dish.

While the macaroni is cooking, cook the turkey bacon according to the package instructions. Once finished cooking, crumble and set aside.

Place the frozen broccoli and milk in a large saucepan and cook over low heat, stirring frequently to break up the broccoli until it is defrosted. Once defrosted, turn the heat up to medium and cook until the milk starts to simmer, stirring occasionally.

Remove the pan from heat and stir in the cheddar, ricotta, mustard, cayenne, and a dash of salt. Pour this mixture over the macaroni and stir until it is evenly coated. Once finished, add the crumbled turkey bacon so it is evenly distributed throughout.

In a small bowl, combine the bread crumbs, Parmesan, and oil then sprinkle over the macaroni.

Place in the over and bake until the cheeses are bubbling around the edges, about 20-25 minutes. Once bubbling, turn the oven to broil-hi, and broil until the top mixture is golden brown & crunchy. Let this cool for a few minutes before serving...especially to the kiddos!

TIPS:
- This is great for leftovers, so make the big batch and have it throughout the week.
- If your kids are used to shells & cheese, swap the elbow mac for some mini shells.
- To keep this vegetarian, leave out the turkey bacon...still just as good!
- Try swapping out or adding some of your favorite veggies until you find your favorite combo.

Nutritional Facts Per Serving (recipe yields 8 servings):
Calories: 330
Fat: 11g
Sodium: 457
Protein: 18g