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This easy homemade broccoli mac and cheese recipe is a great way to sneak veggies into every kid’s favorite dish! It’s also lightened up, with fewer calories than traditional mac and cheese.
Baked Broccoli Macaroni and Cheese
Macaroni and cheese is total comfort food! Over the years, I’ve made many variations, from Greek Mac and Cheese to Pumpkin Mac and Cheese and low-carb Baked Spaghetti Squash and Cheese. But this broccoli mac and cheese is always a hit with the kids. Made with high-fiber pasta, lots of fresh broccoli, and a lightened-up cheddar sauce, it’s baked until bubbly with a golden breadcrumb topping. It’s the kind of family-friendly dinner that makes everyone happy!
Why This Broccoli Mac and Cheese Is a Keeper
This lightened up recipe perfect if you’re craving macaroni and cheese don’t want to waste an entire day’s worth of calories on one meal! I first posted this broccoli mac and cheese back in 2013 and it’s loved by all in my home, even my not-so-crazy-about-broccoli husband.
- Veggie-packed: You get a generous amount of broccoli in every bite, not tiny florets like store-bought varieties.
- Lightened up: Made with reduced-fat cheese and skim milk for a creamy sauce without heavy cream.
- High-fiber pasta: Using a pasta like Ronzoni Smart Taste adds extra fiber while keeping the texture close to traditional elbows.
- Perfect for meal prep: We love having leftovers for lunch the next day, or you can make this recipe in advance for later in the week.
Baked Broccoli Mac and Cheese
Creamy, cheesy, and packed with veggies, this lightened-up broccoli mac and cheese delivers kid-friendly comfort without feeling too heavy.
Yield:
Serving Size: 1 cup
Ingredients
- 12 oz high fiber elbows like Ronzoni Smart Taste
- 1 1/2 tbsp butter
- 1/4 cup minced onion
- 1/4 cup flour
- 2 cups skim milk
- 1 cup fat free chicken broth, vegetarians use vegetable broth
- 8 oz 2 cups reduced-fat sharp cheddar (Cabot 50%)
- salt and fresh pepper to taste
- 12 oz fresh broccoli florets, I used pre-cut bag
- 2 tbsp grated parmesan
- 1/4 cup seasoned bread crumbs
- cooking spray
Instructions
- Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray.
- Preheat oven to 375°F.
- In a large, heavy skillet, melt butter. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.
- Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.
- Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 cup, Calories: 315 kcal, Carbohydrates: 44 g, Protein: 18 g, Fat: 10 g, Saturated Fat: 1.4 g, Cholesterol: 7 mg, Sodium: 216 mg, Fiber: 6 g, Sugar: 4 g
Ingredients You’ll Need
Below are the ingredients for this baked broccoli mac and cheese. See the recipe card for exact measurements.
- High-fiber elbow pasta: Or swap in regular elbow pasta, high protein, or gluten-free.
- Butter: Just enough to build flavor in the roux.
- Onion: Minced finely so it disappears into the sauce.
- Flour to thicken the cheese sauce.
- Skim milk creates a creamy sauce when used with a roux.
- Chicken broth adds flavor without needing more butter or cheese. (Use vegetable broth for a vegetarian version.)
- Reduced-fat sharp cheddar: I like Cabot 50%, which has a fantastic flavor without as many calories.
- Salt and fresh pepper to season the sauce.
- Fresh broccoli florets: Pre-cut florets make this easy.
- Grated Parmesan for extra cheesy flavor on top.
- Seasoned breadcrumbs: You can use homemade, store-bought, or panko.
- Cooking spray to make the topping golden and crisp.
How to Make Broccoli Mac and Cheese
This broccoli mac and cheese recipe comes together in a few simple steps.
- Cook the pasta and broccoli: Bring a large pot of salted water to a boil. Cook the pasta and broccoli together according to the package directions. Drain and set aside.
- Make the sauce: Melt the butter in a heavy skillet over low heat. Add the onion and cook about 2 minutes. Stir in the flour and cook another minute, until golden. Slowly whisk in the milk and chicken broth. Increase heat to medium-high and bring to a boil. Cook for 5 minutes, whisking, until the sauce thickens. Season with salt and pepper.
- Add the cheese: Remove the skillet from the heat and stir in the cheddar until melted. Adjust the salt and pepper as needed.
- Assemble: Fold the cooked pasta and broccoli into the cheese sauce. Pour into a baking dish coated with cooking spray. Top with grated Parmesan and breadcrumbs, then lightly spray the top with cooking spray.
- Bake: Bake at 375ºF for 15 to 20 minutes, then broil for a few minutes until the breadcrumbs are golden and crisp.
Tips from Gina’s Test Kitchen
- Undercook the pasta slightly: It will continue cooking in the oven, so this prevents it from getting mushy. I’ve found that this is even more important with healthier pastas (like those made with bean or rice flour), which are more prone to over-cooking.
- Whisk constantly: When adding the milk and broth, whisk well to keep the sauce smooth and lump-free.
- Shred your own cheese: While store-bought shreds are convenient, they are coated in a fine powder that keeps them from clumping in the bag. This same powder will make your cheese sauce gritty.
- Make it on the stovetop: For a stove-top broccoli mac and cheese, omit the crumb topping and serve right out of the pot.
- Change up the portions: You can bake this in one large baking dish, or individual oven safe dishes for portion control. Another option is to halve the recipe and use a 9 x 9-inch baking dish.
What to Serve With Broccoli Mac and Cheese
You can make this a meatless dinner on its own, or pair it with a main dish or other sides.
Storage and Reheating
- Refrigerator: Store broccoli mac and cheese in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm in the microwave or covered in a 350ºF oven. Add a splash of milk if needed to loosen the sauce.
More Broccoli Recipes You May Enjoy
Photo Credit: Jess Larson
