Apr 16, 2013

Skinny Baked Broccoli Macaroni and Cheese



Cheesy macaroni and broccoli are topped with bread crumbs and baked to perfection. Kid friendly, vegetarian and comfort food at it's finest.

I first made this back in 2011, and it has since been very popular. Last week I made it again and updated the photos, I forgot just how good this is! This time I used rotini pasta, you can really use whatever shape you like. My step by step photos are still the original, so keep that in mind when you make this.


It's perfect if you're craving macaroni and cheese but don't want to waste a days worth of calories in one meal. You still get that same comforting taste, with a little less guilt.

When I first made this, I used a Mexican blend of cheese, because it was all I had on hand, but since I've been making it with a sharp reduced-fat Cheddar such as 50% less-fat Cabot, in my opinion this is better with a sharp cheddar to really let the cheesy flavors stand out.

To speed things up, I used pre-cut fresh broccoli. This recipe was loved by all in my home, even my not-so-crazy-about-broccoli husband loved it and leftovers are perfect for lunch. You can bake this in one large baking dish, or individual oven safe dishes for perfect portion control, or you can make half and use a 9 x 9-inch baking dish.



Skinny Baked Broccoli Macaroni and Cheese
Skinnytaste.com
Servings: 8 • Serving Size: 1 cup • Old Points: 6 pts • Points+: 8 pts
Calories: 314.9 • Fat: 9.8 g • Protein: 17.7 g • Carb: 44.3 g • Fiber: 6.3 g
• Sugar: 4 g
Sodium: 215.7 (without salt) 

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

Directions:


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°.


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.

244 comments :

  1. I am here to say this is perfect; I made something very similar the other day and we loved it.
    Rita

    ReplyDelete
  2. This looks wonderful. Mac n cheese is truly the perfect comfort food!

    ReplyDelete
  3. You've made one of my favorite meals skinny! Love it :)

    ReplyDelete
  4. I'm so happy I found your blog!! I already made your whole wheat pancakes this weekend and they were delicious and easy to make. This mac & cheese sounds like a great skinny version -- and what a good way to get your veggies in.

    ReplyDelete
  5. I was just craving mac n' cheese. How did you know?

    ReplyDelete
  6. I have a head of escarole, do you think that would work also if I cut out the stems? I've done your other mac and cheese with swiss chard and that was yummy.

    ReplyDelete
  7. I think it would be great with swiss chard!

    ReplyDelete
  8. I love that you mixed in the broccoli here - it is one vegetable that my kids will always eat - and of course they always love mac and cheese. Yum - definitely going to add this to the meal plan next week!

    ReplyDelete
  9. I love your baked mac & cheese with spinach and I have a feeling I'm going to love this one even more! Can't wait to try it!

    ReplyDelete
  10. Mmm! I am going to make this tonight! Question - if I have panko bread crumbs, how should I make them "seasoned"? A few shakes of Italian seasoning? Maybe some garlic powder?

    ReplyDelete
  11. It's not really good for vegetarians since it has chicken broth.

    ReplyDelete
    Replies
    1. there is a vegetarian chicken seasoning called "Mckays" {they also carry a beef version}! not sure where you live but i would check a health food store or even see if you can find it online! we are vegetarians and it's a great sub!!

      Delete
    2. Why couldn't you use vegetable broth instead of chicken broth? That would make it vegetarian.

      Delete
    3. Skinnytaste is so accommodating to so many types of eaters. . . you should just try it yourself.

      Delete
    4. I prefer the taste of chicken broth, but if you're vegetarian you can certainly use veggie broth.

      Delete
  12. Making this one night next week for sure!

    ReplyDelete
  13. @crazeandabused - just make it with vegetable broth.

    ReplyDelete
  14. You must have read my mind! I just asked my partner to make mac n cheese for us this week and maybe throw in some broccoli too. We will definitely be making this soon!!

    ReplyDelete
  15. Danielle, add dried parsley, parmesan cheese, garlic powder, italian seasoning.

    September, this is a broccoli version of my other recipe, so I'm sure you will!

    Hope you all enjoy!

    ReplyDelete
  16. I was just talking to my husband about wanting some Mac and Cheese and kept noticing how dry mustard is in most recipes but yet not in yours! I love how this recipe added broccoli

    ReplyDelete
  17. I'm seriously obsessed with your website! I have loved everything I've tried. I loved your other baked mac & cheese so I'm sure I'll love this. I told everyone at my W.W. meeting about you! Thanks for all your hard work.

    ReplyDelete
  18. Cara, I never use dry mustard, perhaps I'll have to try sometime. Thank you!!

    ReplyDelete
  19. This looks super outstanding!

    If you have you not tried the Cabot reduced fat cheddars they are well worth trying.

    ReplyDelete
  20. Wow, that looks so yummy! I can't wait to try this on a cold rainy day here!

    ReplyDelete
  21. Hello from SPAIN VIGO ... again after a very long vacation, visiting your blog posts and recipes .. I have seen precious ..... visit my blog .... I put the pan to see if you like TE SIGO and invite you to share my recipes and blog .. hugs and kisses Marimi

    ReplyDelete
  22. This looks delicious, definitely on my menu plan.

    Gina, I had to drop you a note to let you know how much you have helped me in the last 18 months. On Tuesday I reached my goal weight at WW. Eighteen months and 108 pounds.

    Your site has really helped me and, to be honest, it's been pretty easy to stay on plan with your help. One of the big keys to my success has been menu planning, I do a 2 weeks plan at a time. I'd say 50-75 percent of my dinners are from your site. Your food is family friendly and easy to make, and most importantly, it's delicious. I even love having leftovers (something I never did before). You have helped me realize that eating healthy doesn't mean living on salads.

    So thank you so much Gina, you have truly made a huge difference in my life (and the lives of my family). Keep up the great work!

    ReplyDelete
  23. Another wonderful recipe Gina! You have one of the most inspirational and brilliant sites ive seen :)

    ReplyDelete
  24. I have a mountain of broccoli that needs to get used up this week. This looks like a great idea. I love mac & cheese!

    ReplyDelete
  25. Awesome! I would not change a thing. Hubby said he'd eat this as a main dish anytime.

    ReplyDelete
  26. Lovely recipe! When I make our mac & cheese roux, I don't even use butter. Just mix the flour and milk together before adding it to the pan. I find the fat and flavors from the cheeses give the sauce more than enough to make it yummy. Not that 2 T butter is a lot, but saving 2 T is 2 T.

    ReplyDelete
  27. This reminds me of my holiday broccoli casserole- but this combines mac & Cheese and Broccoli casserole in one dish!!! I'll be making this one often!!! GREAT meatless dish!!!!! TY!!!!

    ReplyDelete
  28. Looks fabulous. I would use either no-chicken broth or veggie broth as we are all vegetarians at my house. How do you think this would be with a non-dairy milk? Soy? Almond? Coconut?

    ReplyDelete
  29. Dani- wow, that is awesome!!!! I am so happy I was able to help you stay on track but you did all the work so you must feel very proud!!

    Procrastobaker, thank you!!!

    I love Cabot cheese!! Highly recommend!!!

    Kathy, so glad you all liked it!

    As far as swapping out the milk for non-dairy... I'm not sure how it would taste as I haven't tried it. Although the cheese is dairy so I'm not sure why you would swap it. Perhaps you are sensitive to milk but not cheese?

    ReplyDelete
  30. This looks great! Thanks for sharing. :)

    ReplyDelete
  31. I do have a non-dairy cheese, so I will try with non-dairy milk and get back to you!

    ReplyDelete
  32. Please tell me where you got that yellow dish. I'm in love with it.

    Amy @ A Little Nosh

    ReplyDelete
  33. I always use soy milk in my mac-n-cheese & it works fine (I don't ever have regular milk on hand). Just be sure to use plain, not vanilla, and preferably unsweetened.

    ReplyDelete
  34. i made this last night and it was DELICOUS! i ate leftovers for lunch today yummm thank you Gina!

    ReplyDelete
  35. Just made this fabulous dish for dinner tonight! Made a couple of little changes per my taste: I doubled the onions, used white pepper instead of black, and added some garlic & dried mustard. PLUS 1 big change: before baking I added two cans of TUNA and served it as a Main Course, yum!!! (This would also be delish combined with left-over ham or chicken.)

    ReplyDelete
  36. Amy- I got the dish at home goods :)

    Anon- tuna! Great idea!!

    ReplyDelete
  37. Ok I would like to lick the computer screen now!!!

    ReplyDelete
  38. I made this for my son who is super duper skinny, so I wasn't exactly going for low fat, but I was going for vegetarian. I used soy milk, veggie broth, penne pasta instead of elbows, a bit of garlic powder, dry mustard, and a blend of cheese ends that I happened to have had on hand: fontinella, asagio, white cheddar, sharp cheddar and havarti. It came out delicious. My son is working on this third bowl right now. :)

    ReplyDelete
  39. This comment has been removed by the author.

    ReplyDelete
  40. This looks so delicious! Next time my friends and I have a cooking and baking day at one of our off-campus friend's houses, we will definitely be making this!!

    ReplyDelete
  41. crazedandabused use vegetable broth instead of chicken. I've done it many times and it's tastes yummy

    ReplyDelete
  42. Any chance I can use white whole wheat all-purpose flour for this? Totally forgot to buy more white flour and want to make this tonight!

    ReplyDelete
  43. Another one of the many dishes from you that I have made! YUMMO!!!!!

    ReplyDelete
  44. Loved this one. I didn't have regular butter, so I just subbed a tsp of olive oil with the light butter and it worked great. I didn't even bake it (left off breadcrumbs), just mixed it on the stove top and let it sit a little longer and it turned out wonderful.

    ReplyDelete
  45. Hi Gina, does this freeze well (before or after baking)? Its delicious but too much for my family...even with leftovers!

    Thanks! Lori

    ReplyDelete
  46. White whole wheat flour would work in place of white.

    I would imagine this would freeze ok before you bake it with the crumbs. Then add the crumbs when you ate ready to bake.

    ReplyDelete
  47. Julie Stewart9/11/11, 5:17 PM

    Made this today as I was looking for some added comfort. Turned out great and will be making it again. Thanks for all you do. Love your site and recommend it often! Enjoy the rest of your weekend.

    ReplyDelete
  48. Gina-I made this this evening for my husband and I. I went back and forth between the spinach version of this version and figured he'd like the broccoli better. He LOVED it!! He's been missing mac and cheese since I started WW, so I am glad I found a skinny version. I used a generic brand of shredded colby/cheddar blend and I really should have used a sharp cheddar. Live and learn!

    ReplyDelete
  49. I just made this (in a half batch because there is only me in the house) and I could have easily eaten the whole thing. Awesome. Thanks for such a great recipe!

    ReplyDelete
  50. I made this the day after you posted it and thought it was delicious. I made a few modifications due to supplies on hand - half mexican blend, half lo-fat medium cheddar. I would definitely use a sharp cheddar next time. I also used the smart pasta penne noodles (again, supplies on hand!) and they worked well too. The cheese sauce really stuck to the grooves in the pasta.

    Thank you for all of your great recipes!! Love your site.

    Kristina

    ReplyDelete
  51. I made this 2 nights ago and I loved it! My boyfriend did too!

    Thanks for the great recipe!

    P.S - It'll be my lunch at work tomorrow and I am sure everyone will be jealous.

    ReplyDelete
  52. This was absolutely delicious & it reheated brilliantly!!!

    ReplyDelete
  53. I made this with escarole (we have a CSA share and have to find creative ways to get rid of unusual greens) and it was delicious! I cut out the stems and the leaves wilted nicely.

    ReplyDelete
  54. I made this tonight for husband and myself. It was very good and he LOVED it. I am planning on making it for his family that is coming into town this weekend.

    I am assuming this can be made without broccoli?

    ReplyDelete
  55. Any idea how this would be using coconut oil instead of butter?

    ReplyDelete
  56. I made this, and I am going against the grain here. It was bland and awful. I don't usually follow recipes much, but I followed this one to a T. What a drag. I was looking forward to it because of the reviews. I'll stick to my own high protein low fat mac n cheese... Was worth a try, though.

    ReplyDelete
  57. This looks fantastic! Can't wait to try it out :)

    ReplyDelete
  58. Had this for dinner tonight and it was delicious! Thanks again for another tasty meal :)

    ReplyDelete
  59. I just want to say that you have an awesome site for all - and especially those of us watching our weight for many reasons! Thank you for all you do!

    ReplyDelete
  60. I CANNOT wait to try this - mouth = watering.

    ReplyDelete
  61. Another amazing recipe! Thank you so much for all you do...I adore your site!
    I had a lot of ripe tomatoes lying around so I sliced some up and layered them on the top under the breadcrumbs. Delish!

    ReplyDelete
  62. ok, so I just made this, I didn't have onion so I added onion and a little garlic powder to the sauce mix. I also added about a table spoon of dijon mustard. I mixed 1cup of 2% milk mild cheddar and 3/4 cup of grated asiago (that's what I had on hand) I seasoned the panco with a little garlic and onion powder and some herbs d provance....YUMMMMMM!!!!!

    ReplyDelete
  63. This was great, just made it today!

    ReplyDelete
  64. I am making this tonight and can't wait! I love mac and cheese and this looks like a reasonable alternative. I am going to add some shredded chicken to mine when I make it so it's more like a complete meal all in one (gotta love one dish meals. ). I am anxious to see how my family likes it! They loved the simple pasta and broccoli. I'm sure this will be even better!

    ReplyDelete
  65. I made this the other night. It was WONDERFUL!!!! The only change I made was adding some jarred chopped hot peppers to spice it up. Delicious! Thank you so much for this website. I'm on WW and have lost 25 lbs so far. You have saved my life...Geri

    ReplyDelete
  66. Made this for the first time tonight and it's AMAZING! Thanks! I've made several other things on your site and they've all been great but this one was perfect!

    ReplyDelete
  67. Hi Gina
    Love your site!!One question... You state 8 oz of Cheese, but then it states 2 cups. Is this correct?
    Thank you for your recipes. I just started WW and your recipes keep me motivated and my hubby has no IDEA!!

    ReplyDelete
    Replies
    1. Yes, 2 cups shredded should be 8 oz.

      Delete
  68. Came out Super Good.

    ReplyDelete
  69. I'm thinking about throwing some chicken in with this dish to beef it up a bit. How many chicken breasts would anyone suggest be the right amount using the same portions as in the recipe?

    Thanks Gina, I've used your site for almost a year now, even though I'm not on a WW or a diet. I just love your food. Thanks again everyone.

    ReplyDelete
  70. This was really good & my 5 & 7 year old enjoyed it too. For the person who said it was "bland & awful", perhaps you didn't add salt & pepper or use sharp cheddar? I found it quite flavorful & loved the parm cheese with Italian breadcrumbs on top.

    ReplyDelete
    Replies
    1. I agree, lack of salt can make food seem bland, I adjust as I cook.

      Delete
  71. I just made this a few nights ago and we're still snacking on it! I didn't have sharp cheddar, just medium, so I added extra parm. It definitely needs the sharp cheddar to really add a kick!
    I added a pinch of red pepper flakes and some random seasonings to give it the kick I couldn't with the cheese and it made it quite good!
    I was thinking of trying a bit of garlic next time as well - any thoughts?

    ReplyDelete
  72. This is delicious! I made another version of this that you posted with spinach which I liked, but I really love it with the broccoli! I'm not on WW, but I really like to and try to eat fairly healthy and you make it so easy. Thanks Gina!

    ReplyDelete
  73. What would you think about swapping the broccoli for butternut squash?

    ReplyDelete
  74. My daughter and I made this last Sunday and froze the leftovers in portions. ABSOLUTELY DELICIOUS. It's better than the more fattening original! Thanks so much for helping these foodies stay on track!
    Cristy & Kimmy

    ReplyDelete
  75. Our house is full of macaroni and cheese connoisseurs and we LOVED this recipe. My only add was freshly ground nutmeg. Warms up the flavors a bit. Yummy!

    ReplyDelete
  76. I made this 2 weeks ago and used homemade bread crumbs. This dish was excellent. We didn't miss any of the extra calories of regular mac & cheese and loved the addition of broccoli.

    ReplyDelete
  77. Just made this with almond milk instead of skim milk and it was amazing!! You didn't even know the difference and it is less calories- this is a must to make!!

    ReplyDelete
  78. I followed your recipe exactly tonight and it was good, but I still felt like it was missing a little something. I sprinkled a little extra salt on my portion, but I think next time I'll add ground mustard as I usually do to my mac and cheese recipes. Loved the added broccoli though and even my youngest who isn't a fan of mac and cheese ate it without complaint. I served it with a simple spinach salad and balsamic vinaigrette to round out the meal. When my vegetarian hubby gets home from work he will enjoy digging into this one too! I'm looking forward to the leftovers for lunch this week!

    ReplyDelete
  79. Why is this Mac & Cheese recipe 8 points+ but your spinach one is only 7?

    ReplyDelete
  80. This recipe is nothing short of delicious! I am a huge broccoli fan and love finding new ways to add it to recipes.

    My boyfriend LOVED this dish too- so much that he wanted seconds but couldn't because the 1 cup portion filled him up!

    You feel like you are endulging, but you're staying healthy too : )

    ReplyDelete
  81. Is it 12 oz cooked pasta or raw?

    ReplyDelete
  82. I'm so glad you liked this!!

    Not sure why this one is different points, it could have something to do with the serving size.

    ReplyDelete
  83. I made this dish a couple of nights ago. The entire family loved it and even enjoyed left overs the next day.

    I'm new to this site and have enjoyed the few recipes that I've tried so far. Thank you, your site is making it easier to keep on track with my weight watchers.

    ReplyDelete
  84. YUM YUM! I just made this for dinner and it was delish. My husband even had seconds. Thanks for another great tasting recipe.

    ReplyDelete
  85. Just made this tonight, with cauliflower added in too - so good! The sauce was perfect. Also....whoever invented light butter is a genius.

    ReplyDelete
  86. Can I use frozen broccoli?

    ReplyDelete
  87. This. Is. Awesome. Made this last night and served with braised chicken thighs. YUM!

    ReplyDelete
  88. Thank you for coming up with this one! It was a big hit here. My son, who is a mac and cheese expert approved, and my husband, who is not a mac and cheese fan, did too. I used 10 oz. frozen chopped broccoli, and high fiber penne instead of the elbows. Next time, I think I'll use Cabot cheddar instead of Sargento. My husband particularly liked the penne and broccoli, and the crunch from the time under the broiler. Thanks!

    ReplyDelete
  89. HeatherJOnes12/4/11, 9:27 PM

    Another HUGE hit with the family. There is something truly heart warming about the hubs and kids going back for seconds of dish packed with goodness! <3 it!!!!

    ReplyDelete
  90. Had this tonight, it was fantastic. My husband is incredibly picky as to what we have for dinner and he had two helpings. This is the second (or third?) recipe I have tried from here, so far, they have all been delicious.

    ReplyDelete
  91. So glad to hear everyone likes this : )

    ReplyDelete
  92. This was EXCELLENT! I did add a small dollop of dijon mustard to the mix right before I put it in the pan. I will definitely make this again!

    ReplyDelete
  93. This comment has been removed by the author.

    ReplyDelete
  94. Firstly I have to say that I love your site. I have tried lots of your recipes and they have all worked out perfectly. It's so rare to find tasty low fat recipes that truly are tasty. My husband has loved them too - which is such a bonus because often I have to add fat to things to satisfy him, or end up making two meals. Thank you so much for all the hard work and effort you put into them.

    OMG I love this macaroni - it's my fav and my husband loves it. There's something so wonderful about brocilli in cheese sauce. I used a low fat cheese called cantenar. It was recommended by a cheese monger and it was really delicious and the sauce was really velvety. If you have a good cheese monger or shop near by i'd definitely recommend trying it. It is lower fat than standard pre packed low fat cheese so it's a win win!

    ReplyDelete
  95. I just made this tonight and I love it. My husband was not so crazy about it, but he is just coming off of eating a lot of fattening junk foods, so I think his taste buds are going into shock! I thought this was so flavorful. I added some ground chicken that I cooked & made it like a Hamburger Helper type meal. I also made the broiled green beans & we had a salad on the side. Wonderful meal. I can't wait to try your other recipes. They look great. Thank you so much for working so hard on them & sharing with all of us!

    ReplyDelete
  96. Love this reecipe, it is one of my standards. My only issue is if you follow it, the broccoli gets kind of overcooked so I don't steam it before adding it to the cheese mixture. Stays greener that way

    ReplyDelete
  97. Delicious! I just joined Weight Watchers and your website has been a fantastic help! Thank you!

    ReplyDelete
  98. I have a feeling I'm going to start a love affair with this dish...just as soon as it comes out of the oven.

    ReplyDelete
  99. I so wish I could say I loved this recipe...

    But I changed too much to know. :(

    I didn't have any elbow pasta, so I used Garden delight rotini.
    Not enough broccoli, so I added some green pepper to the sauce.
    Grated a little parmesan on the top because I didn't have breadcrumbs...
    You get the picture, I'm sure.

    Anyway, since what I did make turned out so tasty, I can say I'm positive if I'd followed your recipe it would have been AMAZING!

    I'm new to your site, but think it may become one of my favorites!

    ReplyDelete
  100. Gina, I made this last night as I just started on WW a few days ago and your site gives me soooo much inspiration! I used whole wheat penne instead of elbows, and whole wheat flour. I didn't have light butter but I used a little less regular and the chicken stock mixing with it made it easy. Thanks so much for your great recipes!

    ReplyDelete
  101. This looks awesome! Do you have a good suggestion as to what would pair up well for a main dish? Or is it maybe possible to add in a meat?

    ReplyDelete
  102. I made this for lunch today and it will be my lunch for the rest of the week - I added 4 servings of ham to it, so half a serving per 1 cup. It was so good.

    ReplyDelete
  103. Just made this and added 95% fat free chopped ham. OMG!! Delish! First bite and kiddo said it was really good. Love your site. Everything I've made is awesome. So many more recipes I want to make. Even if not on a diet, these recipes are fantastic and healthy. I actually enjoy cooking lowfat again. Thank you!

    ReplyDelete
  104. I made this the other night and added about 10 oz. shredded rotisserie chicken....YUM! Didn't add to many points and made it a full meal. So good! I have yet to make a recipe from this site that is bad!

    ReplyDelete
  105. I have frozen broccoli, not fresh. Any suggestions?

    ReplyDelete
  106. Hi Gina, is it 8 oz or 2 cups of shredded cheese? I love Mac and cheese and would love to make this.
    Thanks

    ReplyDelete
    Replies
    1. 8 oz. shredded ends up measuring out as 2 cups :)

      Delete
  107. In place of broth, I reserved a cup of the starch water from the macaroni and broccoli before I drained the pot. Its a trick many of us Italians use to thicken sauces!

    ReplyDelete
  108. My 18 month old gobbled this up!!!! So thankful I can sneak broccoli in now:) I'm definitely not buying boxed mac and cheese ever again!!! Thanks Gina,
    Jessica B.

    ReplyDelete
  109. Just tried this last night and my whole family (even my VERY picky 7 year old) loved it!

    ReplyDelete
  110. Made this dish tonite and it was delicious, Hubby doesn't like brocolli so I just put it in half of the dish, he actually had two servings. Pretty good for WW and very filling. Doesn't taste like WW so hope I lose this week.

    ReplyDelete
  111. Just made this tonight. I only made 1/2 the recipe bc hubby is on 2nd shift and its just me and the 7 yr old daughter (who liked it) I did add a little leftover rotisserie chicken (skin removed of course) It was Soooo good. Thanks for the awesome dinner idea.
    Tiffany

    ReplyDelete
  112. I can't wait to make this recipe! It will be on my table tomorrow evening. And I guaranty my husband won't realize just how healthy it is. Bonus! I love love love your site.

    ReplyDelete
  113. This is pretty much identical to the Weight Watchers "Baked Macaroni and Cheese with Broccoli."

    ReplyDelete
  114. Made this for the second time today, raves from the six year old, he had seconds, and I'm looking forward to leftovers for lunch tomorrow!

    Amy

    ReplyDelete
  115. So good and easy to make! Thank you!

    ReplyDelete
  116. This is one of the BEST mac n cheese recipes i have ever tried!! Definitely going to be a staple in our house!!

    ReplyDelete
  117. I have tried both this and your other mac & cheese recipes and they are delicious! Just wondering if you could add a skinny recipe for seafood or buffalo chicken mac & cheese. I think they would be great additions!

    ReplyDelete
  118. wow we just made this and it was delicious!! thanks!

    ReplyDelete
  119. Just made this, DELICIOUS. Came out perfectly. So creamy and cheesy, you would never guess it was WW friendly!

    ReplyDelete
  120. How far in advance can I make this? Will it hold up If I make it on a Friday but not serve it until Sunday?

    ReplyDelete
  121. This was just okay. Made it as posted minus the onions, not a fan of onion crunch. It was fairly bland and not very cheesy. I think next time I will add some garlic and dry mustard. Though it was nice to try something different.

    ReplyDelete
    Replies
    1. I used garlic salt instead of table salt and added a pinch of red pepper. We all thought it was delicious!

      Delete
  122. I made this the other day and it was SOOO good ! It's so easy to make and very hearty/ satisfying. I used 100% whole grain elbow pasta and whole wheat flour, which I imagine this makes it a bit healthier. Thanks for the wonderful recipe !

    ReplyDelete
  123. delicious!!!! made it tonight and it was great!

    ReplyDelete
  124. DELICIOUS! We all loved this one! I used a frozen broccoli and carrot blend and whole grain shells as that's what I had in the pantry. Will definitely be making this again!

    ReplyDelete
  125. I made this last night with the mexican cheese blend and loved it! I also added some cajun seasoning to spice it up since I didn't make it salty enough. SO GOOD! And only 8 pts+ per serving? Amazing. I just plopped it on top of a bed of spinach so that I wouldn't over eat.

    ReplyDelete
  126. this is delicious! i made this last week and it definitely is a new family favorite! thank you for the wonderful recipe!

    ReplyDelete
  127. I just made this last night and my boyfriend flipped! An instant hit and on our list of meals to make regularly now.

    ReplyDelete
  128. This is the fourth or fifth time I have made this dish, and I must say that it never disappoints! I love it and my kids gobble it right up, forgetting they are eating veggies and fiber pasta. :)

    ReplyDelete
  129. OMG! This was so amazing. I just made it for lunch and my family really enjoyed it. The only difference with mine was that I added 1 cup of chopped mushrooms. Delish!

    ReplyDelete
    Replies
    1. I added mushrooms to, it was really good!

      Delete
  130. I would like to share one healthy recipe. Peach Pickle.
    This pickle recipe was invented by my friend's mother who was in US for some time. We bought some peaches and they were sour and hard. As usual we decided to throw them and aunty suggested we make a pickle out of it. We were skeptical how it would turn out but she went ahead and made the pickle.It took around 10 minutes and we tasted the pickle along with some paratha's and it was amazing! Peach is so juicy and when combined with chill powder and spices it tastes like they are made for each other ! Try this recipe with firm and sour peaches and you won't be disappointed.​

    Ingredients
    Peaches ( washed and cut into small pieces)​--4-5
    Fresh Ginger garlic paste --1 Tablespoon
    Mustards seed powder--1 Tablespoon
    Salt --1 Tablespoon
    Chilli powder--1 Tablespoon
    Oil--1\2 cup
    Lemon Juice--1 Tablespoon
    Hing(asafoetida​)--a pinch
    Recipe
    Take the peaches in a big bowl and add Salt and chill powder ,mix well. Squeeze in the lemon juice and keep aside.

    Heat oil in a pan on a very low flame. Add mustard seeds powder and a some hing to it. Add ginger-garlic paste and sauté for few seconds. Take it off and let it cool for some time. Add this to the peaches and mix well. ​

    Please visit us at http://desibidesi.com for more recipes.

    ReplyDelete
  131. Wow this looks delicious!! Another great alternative to using breadcrumbs is smashed almonds (or any other nut for that matter). You can hardly tell that it's not bread!

    ReplyDelete
  132. This Mac n cheese was awesome, Mac n cheese is my favorite foodnand I have been looking for a low pp version. I just discovered your website last week and used it to make my grocery list so far I have tried the meatloaf cupcakes, chicken marinade and this Mac n cheese. Everyone in the family has loved it! Thanks so much for a great website

    ReplyDelete
  133. I love mac and cheese and broccoli, but this seems like a recipe for radically overcooked broccoli. I'd rather bake the mac and cheese and serve the broccoli lightly steamed or blanched on the side, possibly stirred into the mac and cheese.

    ReplyDelete
  134. This was so good! My kids ate more of it than they do regular fat mac & cheese (lots of butter and cheese). I've made it twice now...think it will be a weekly meal, thanks!

    ReplyDelete
  135. Totally amazing recipe. Even my son (who is autistic) who will not eat vegetables, ate it and more. I am also making it a second time this week as my kids have asked for it again. Thanks so much and a brilliant WW meal!!!

    ReplyDelete
  136. Sarah Webster9/10/12, 11:34 AM

    Just had to post to let you know I made this for the first time several months ago and since then, it's become a regular in our rotation. In fact, we're having it tonight! Thank you Gina!!

    ReplyDelete
  137. I've had this on my list for a while, and finally actually made it! It was so delicious! I made it gluten free, which was shockingly easy. I used corn pasta, quinoa flour, and GF bread crumbs, all in the listed amounts without any problem. The sauce took a bit longer to thicken up, but it did thicken perfectly in the end. I hadn't used corn pasta before, and I don't think I will again. I didn't particularly like the flavour.
    I love this recipe! So quick, so easy, so yummy!

    ReplyDelete
    Replies
    1. Try Tinkyada brand pastas, they're gluten free and awesome. You can find it at Whole Foods or even Kroger.

      Delete
  138. So good! I've been looking at this recipe for a little while now and finally decided to make it, and OH MY GOD it was so, so good. I recently started dieting again, and to see this low calorie comfort food Macaroni and Cheese that I could also hide a vegetable in? Definitely a recipe I will do again!

    ReplyDelete
  139. OOooh We just made this but added a couple avacados and some halved cherry tomatoes! SOOO good!!!

    ReplyDelete
  140. My kids are not big eaters. Age 5 and 8, they eat a few bites of most things and are done. If it's green, I'm lucky if there is 1 bite taken. I made this tonight and my 8 year old asked for 3 helpings, and ate every bit of broccoli. Gina, you are a genius and have changed the way my family eats. We are so grateful to you.

    ReplyDelete
  141. I want to make this next week but I was wondering how large is each portion? Would you say it is filling enough for a meal by itself?

    ReplyDelete
    Replies
    1. Brittany - I just made this tonight and I would definitely say it's filling for one meal! Each serving is 1 cup, which doesn't seem like much on paper, but when you measure it out it looks like a good amount. After I finished it I was stuffed!

      Delete
  142. Hi gina! Another great recipe :) was just wondering - does this freeze well?

    ReplyDelete
  143. Yummy! My 21 year old son stopped by while it was baking. He wanted to taste it and then ended up taking all the leftovers home with him. We all loved it. I did use 1% milk though.

    ReplyDelete
  144. I just made this tonight and I am in love! I couldn't believe an entire cup is only 315 calories. I was stuffed after I finished one serving. I cooked mine in a large casserole dish, and then sectioned them into 8 pieces. I measured one piece to make sure it was indeed 1 cup, and then put all the pieces in plastic bowls with plastic wrap over top. I'm so excited to eat this for dinner for the next few days. Portioning it out in easy-to-heat bowls makes it easy. Thanks for much for this amazing recipe!

    ReplyDelete
  145. just made the recipe with an added 20 oz of ground turkey. (i cooked it seperately, then added back in with the cheese sauce into the broccoli/pasta). Tastes great!
    I also used 1/2 nonfat cheese and 1/2 reduced fat cheese. Mistake. The nonfat cheese really has no flavor :( should've stuck with reduced fat....

    ReplyDelete
  146. After making the mushroom soup I decided to make the mac & cheese with broccole and I had leftover cooked chicken so I added it. it was great and really a one meal dish.

    ReplyDelete
  147. I never cook, but in the spirit of just getting married I am trying to start...this was my first experiment and my husband LOVED it! Very easy recipe to follow for someone with no cooking experience. Going to pick something else to make w/ the pineapple cupcakes on Sunday. Thank you!!

    ReplyDelete
  148. Great recipe! I'm vegetarian and used veg broth and turned out perfect. Thank you for sharing!

    ReplyDelete
  149. Do you think I could swap rice instead of pasta and get the same results? Kinda like a Broccoli Au Gratin thing?

    ReplyDelete
  150. Really Good, I would certainly do it again!

    ReplyDelete
  151. What a BEAUTIFUL recipe! I'm just eating it for dinner now and oh my godddd so tasty :D for the breadcrumbs, I used three seeded brown bread and added into the food processor with it a little bit of oregano, rosemary and some chives. PERFECT. Absolutely delicious.

    ReplyDelete
  152. Any chance I could prepare this ahead of time, then cook it in the oven a few hours later? Or would the noodles get mushy?

    ReplyDelete
  153. Oh my goodness, so delicious..... Gina, I use your recipes every week! I make my grocery list according to YOUR recipes! Thank you so much for making tasty and healthy foods! -Rachael :)

    ReplyDelete
  154. I made this tonight. It is SO good. The only changes I made was adding mushrooms and garlic :)

    ReplyDelete
  155. Just got back from a freezing day skiing....had left this ready in the fridge, ready to be popped in the oven...can't wait to tuck in !!!

    ReplyDelete
  156. Thanks for posting this! I made it tonight and both my boyfriend and I loved it!! Since we are only 2 in the house there are LOTS of leftovers meaning lunches this week will be easy :)

    ReplyDelete
  157. What would be the best way to freeze this?

    ReplyDelete
  158. i'm not a huge cheese fan...any suggestions on what to use for a very mild cheese? or just cut down the amount of cheese i use?

    ReplyDelete
    Replies
    1. Provolone might work for you! It's cheesy enough but not overpowering--and one of my favorites! MMMMMM :P

      Delete
  159. For a bit of a flavour kick, add some dry mustard and garlic powder to the flour and add a little Worcestershire sauce to the milk/broth. Yum!

    ReplyDelete
  160. Made it this week! Very good! I actually added chicken and 2 left over pieces of cooked bacon that I had leftover in the fridge. I love that it is an easy recipe to make your own or leave as is.

    ReplyDelete
    Replies
    1. I don't eat much meat anymore, but even I thought that some chicken would be a nice addition!

      Delete
  161. Made this last night!!! My friend and roomie and I devoured a good portion after yoga, and there are plenty of leftovers for lunches for us!! SOOO delicious :)

    ReplyDelete
  162. Gina - do you have any suggestions on sneaking in veggies to this, or any other recipe? I notice you have a munchkin and I'm desperate. My 4 year old won't eat anything that he thinks might have a vegetable in it. He won't even taste it. I'm at a total loss :-/

    ReplyDelete
    Replies
    1. What about chopping cauliflower real small, you won't notice it because of the color, where the broccoli is easier to detect.

      Delete
  163. Gina: I just recently came across your site and just love your recipes. My husband was recently diagnosed with high cholesterol so I have been cooking low fat meals and have followed many of your recipes. Is there any way you could include the cholesterol count in your calorie counts?

    ReplyDelete
  164. I love broccoli, and I love Macaroni. This is a 'win, win' meal!
    Claire x
    www.daydreamsithegarden.blogspot.co.uk

    ReplyDelete
  165. Hmmmm, comfort food! And you have the broccoli for a healthy kick. Sold!

    Monica
    www.pear-shaped-gal.com

    ReplyDelete
  166. Can you use almond milk in place of skim milk?

    ReplyDelete
  167. Made this last night and it turned out really tasty. I haven't always had the best luck with the reduced fat cheese, but shredding into the hot white sauce melted it nicely. I added a little dry mustard to bring out the cheese flavor a little more. I will definitely make it again.

    ReplyDelete
  168. Oh yum! This looks delish & so comforting! I'd love to give it a try.

    Louise
    www.marvellousmissm.com

    ReplyDelete
  169. Oh YUM!!! Who doesn't love mac 'n cheese??!!?? And incorporating the broccoli just makes it even better!! I also like the idea that this recipe could easily be made for a meatless Monday!!

    ReplyDelete
  170. This looks so scrumptious, Gina! Lovely recipe for weeknights!

    ReplyDelete
  171. This comment has been removed by the author.

    ReplyDelete
  172. Hi Gina, I love your recipes! I decided about a year ago (after college) that I need to start actually cooking. I quickly found your blog and it got me from jarred marinara spaghetti to making real meals every night!

    I just have one question, which may seem silly but I am new to cooking, how big are your serving sizes? I am trying to track my food intake, and I have been assuming it's a cup.. is that right?

    Thank you!

    ReplyDelete
  173. Classic recipe! And, lots of leftovers

    ReplyDelete
  174. Looks fantastic! My husband has been asking for baked mac & cheese and I think I have found the one to make! Great photos, too.

    ReplyDelete
  175. I had purchased everything I needed a while ago for this dish, except the broccoli, and just made it last night. Once again, another keeper. The only thing I might do differently is maybe make the portions a little smaller so I can have some type of meat with this, maybe a petite mini Turkey Meatloaf?? Thanks Gina!!

    ReplyDelete
  176. Thank you for this recipe! I've always thought about making macaroni with white sauce, but didn't know what to start! I adjusted it a bit, according to what I had in my pantry, and it turned out great! Thank you for the inspiration!

    ReplyDelete
  177. na g na bariyani tu vad kuch ni

    ReplyDelete
  178. I was wondering...12 ounces of uncooked pasta is equal to how many cups of uncooked pasta?
    Thanks!

    ReplyDelete
  179. could you use frozen broccoli?

    ReplyDelete
  180. could you use frozen broccoli?

    ReplyDelete
  181. Gina: I love all of your recipes, they are the best WW recipes I have tried. I made your apple scones this weekend and have your mac and cheese in the oven. I'm planning to make your carmelized onion and red pepper fritatta this week and the quinoa salad. Your recipes are helping me stay on track with WW and eat yummy things. P.S. I used unsweetened almond milk instead of regular milk in this recipe and it brought the points plus value down to 7.

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.