Lighter Broccoli Mac and Cheese | Paula Deen

Ingredients

• 1 1/2 cups whole wheat elbow macaroni
• 2 cups small florets broccoli
• 1 cup reduced-fat cottage cheese
• 2 tablespoons whole-wheat bread crumbs
• 2 tablespoons grated grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 teaspoons plus 1 tablespoon Olive oil
• 1 1/2 tablespoons all purpose flour
• 3/4 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1 1/2 cups fat-free milk
• 1 cup shredded extra sharp cheddar cheese
• 2 diced tomatoes