{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Baked Macaroni and Cheese",
 "description": "A baked macaroni and cheese made with whole-wheat pasta, broccoli and a skim-milk cheddar sauce under a crisp cracker top, a family dinner that freezes in portions. About 480 mg sodium and 3.5 g saturated fat a serving.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "8 servings",
 "totalTime": "PT55M",
 "recipeIngredient": [
  "12 oz whole-wheat elbow macaroni",
  "2 tbsp olive oil (27 g): 1 tsp for the dish, 4 tsp for the sauce, 1 tsp for the topping",
  "⅓ cup all-purpose flour (42 g)",
  "4 cups skim milk (980 g)",
  "2 tsp mustard powder",
  "½ tsp garlic powder",
  "½ tsp paprika",
  "½ tsp salt",
  "¼ tsp black pepper",
  "6 oz reduced-fat cheddar, shredded (about 1½ cups), 4 oz for the sauce and 2 oz for the top",
  "2 cups chopped broccoli, florets and peeled stems (about 182 g)",
  "8 low-salt saltine crackers, crushed",
  "1 tbsp salt for the pasta water (about 2.7 g of it ends up in the pasta)"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 350 °F. Wipe a 9 x 13-inch dish with 1 tsp of the olive oil."
  },
  {
   "@type": "HowToStep",
   "text": "Boil the macaroni in 4 quarts of water with 1 tbsp salt. Start tasting 1 minute before the package time and pull it while it still has a firm bite, since it cooks on in the oven; whole-wheat pasta needs a little longer than white. Water boils near 203 °F here, so go by the bite, not the clock. Add the broccoli for the last 2 minutes. Drain and leave it in the colander."
  },
  {
   "@type": "HowToStep",
   "text": "In the same pot, warm 4 tsp olive oil on medium. Add the flour, whisk, and cook 1 minute, until it smells a little toasty."
  },
  {
   "@type": "HowToStep",
   "text": "Pour in the skim milk a splash at a time, whisking, until smooth. Add the mustard, garlic powder, paprika, ½ tsp salt and pepper. Cook, stirring, 4 to 5 minutes, until the sauce coats the back of a spoon."
  },
  {
   "@type": "HowToStep",
   "text": "Take the pot off the heat. Stir in 4 oz of the cheese a handful at a time, until melted. Stir in the macaroni and broccoli."
  },
  {
   "@type": "HowToStep",
   "text": "Scrape it into the dish and sprinkle the last 2 oz of cheese on top. Toss the crushed crackers with the last 1 tsp olive oil and scatter them over the cheese."
  },
  {
   "@type": "HowToStep",
   "text": "Bake 25 to 30 minutes, until the edges bubble and the top is golden. Rest 5 minutes before you serve it."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers within 2 hours, then refrigerate. Reheat portions to 165 °F."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 8",
  "calories": "331 kcal",
  "proteinContent": "17.5 g",
  "carbohydrateContent": "46.0 g",
  "fatContent": "9.6 g",
  "saturatedFatContent": "3.5 g",
  "sugarContent": "8.0 g",
  "sodiumContent": "478 mg",
  "fiberContent": "4.9 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/baked-macaroni-and-cheese.jpg",
 "imageAlt": "Baked macaroni and cheese, golden cracker top, cheddar sauce, some served out, in the baking dish",
 "url": "https://asharedpalate.com/baked-macaroni-and-cheese"
}