Time: 40 minutes
Flavor Hit: Unsalted stock adds rich flavor without the extra sodium.
Serve with Roasted Broccoli and Red Bell Pepper: Preheat oven to 400°. Place 6 cups broccoli florets, 1 sliced red bell pepper, 2 sliced garlic cloves, 2 tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper on a jelly-roll pan; toss to coat. Bake vegetables at 400° for 10 minutes or until lightly browned, stirring after 5 minutes. CALORIES 105; FAT 7.3g (sat 1g); SODIUM 178mg
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