This easy, homemade, baked mac and cheese recipe adds broccoli to the mix, a great way to sneak veggies in a kid’s favorite dish! It’s also lightened up, so less calories than traditional mac and cheese.
Baked Broccoli Macaroni and Cheese
Macaroni and cheese is total comfort food, I make many variations, some I love are this Greek Mac and Cheese, Pumpkin Mac and Cheese, or this low-carb Baked Spaghetti Squash and Cheese. But this broccoli version is always a hit with the kids.
It’s perfect if you’re craving macaroni and cheese without wasting an entire days worth of calories in one meal. You still get that same comforting taste. This recipe, which I first posted back in 2013 was loved by all in my home, even my not-so-crazy-about-broccoli husband loved it and leftovers are perfect for lunch.
Tips and Variations
- For a stove-top broccoli mac and cheese, omit the crumb topping and serve right out of the pot.
- To speed things up, I used pre-cut fresh broccoli.
- You can bake this in one large baking dish, or individual oven safe dishes for portion control.
- You can halve the recipe and use a 9 x 9-inch baking dish.
More Recipes You May Enjoy
Skinny Baked Broccoli Macaroni and Cheese
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
Categories:
Photo Credit: Jess Larson
This was excellent! Due to dietary limitations, I subbed minced leek green for the onion, and added a teaspoon of dried ground mustard to compensate. So, so delish!
Made exactly as stated- Â very yummy!
This is one of my favourite Skinnytaste recipes.  It freezes well so I have it for 2 nights and then wrap and freeze the leftovers in individual servings.  The last time I made it I had some pre shredded Tex Mex Cheese I wanted to use and it was so good – added just a little bit of a kick to it.  The next time I make it I will add some crushed chili  pepper.
Definitely a favorite. I thought it was cheesely satisfying. And easy enough to make. Thanks for sharing.
Like another commenter, this recipe did not have much of a cheesy taste to me. Â Not sure if 2% cheddar might give it more of one, but that would add calories. Â Otherwise, I have all of her cookbooks and am thankful for her recipes. Â
What a great way to add broccoli to Mac and cheese. Used medium sized shells as the pasta. Delicious
This is literally one of the bestie best and cheese cheese recipes I have ever made. So delicious! Â Making it tonight for company! Â Â
Nice and creamy with a nice crunch on top. Everyone enjoyed!
Perfect!
I have made this recipe many times and love the flavors.  I have used fresh and frozen broccoli.  Both work v well.  I am going to try making half again the sauce to see if it will be creamier for my husband’s taste. (I realize that will up the calories) If anyone has tried that, pls post. I Love skinnytaste recipes!
We made this to go with dinner and we loved it. Very delicious.
Really liked this recipe. It’s a quick and easy weeknight meal, and we had plenty of leftovers. Next time, I think I will add the broccoli to the water about halfway through. It totally dissolved.
I’m obsessed – I’ve made this about a million times over the last couple of years. It’s soo good and perfect every time. The only change I really make is to use soy milk so that it is easier on my stomach, but it tastes equally as good and also saves a bit on the calories 🙂 Recommend this always