Baked Broccoli Macaroni and Cheese

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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.

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.

This homemade, lightened up baked mac and cheese recipe adds broccoli to the mix, a great way to sneak veggies in a kid's favorite dish!

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.

This homemade, lightened up baked mac and cheese recipe adds broccoli to the mix, a great way to sneak veggies in a kid's favorite dish!

This homemade, lightened up baked mac and cheese recipe adds broccoli to the mix, a great way to sneak veggies in a kid's favorite dish!

This homemade, lightened up baked mac and cheese recipe adds broccoli to the mix, a great way to sneak veggies in a kid's favorite dish!This homemade, lightened up baked mac and cheese recipe adds broccoli to the mix, a great way to sneak veggies in a kid's favorite dish!

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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.
Print WW Personal Points
4.79 from 65 votes
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Skinny Baked Broccoli Macaroni and Cheese

315 Cals 18 Protein 44 Carbs 10 Fats
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 8
COURSE: Dinner, Side Dish
CUISINE: American
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.


  • 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


  • 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.


Serving: 1cup, Calories: 315kcal, Carbohydrates: 44g, Protein: 18g, Fat: 10g, Saturated Fat: 1.4g, Cholesterol: 7mg, Sodium: 216mg, Fiber: 6g, Sugar: 4g
WW Points Plus: 8
Keywords: baked mac and cheese, baked macaroni and cheese, baked macaroni and cheese recipe, broccoli mac and cheese, macaroni and cheese with broccoli

This homemade, lightened up baked mac and cheese recipe adds broccoli to the mix, a great way to sneak veggies in a kid's favorite dish!

Photo Credit: Jess Larson

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  1. 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.

  2. Definitely a favorite. I thought it was cheesely satisfying. And easy enough to make. Thanks for sharing.

  3. Like another commenter, this recipe did not have much of a cheesy taste to me.  Not sure if 2% cheddar might give it more of one, but that would add calories.  Otherwise, I have all of her cookbooks and am thankful for her recipes.  

  4. What a great way to add broccoli to Mac and cheese. Used medium sized shells as the pasta. Delicious

  5. This is literally one of the bestie best and cheese cheese recipes I have ever made. So delicious!  Making it tonight for company!   

  6. Nice and creamy with a nice crunch on top. Everyone enjoyed!

  7. 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!

  8. We made this to go with dinner and we loved it. Very delicious.

  9. 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.

  10. 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

  11. I normally don’t want to be that person, but I loved the recipe AND I made some changes. Using 2 cups of fat free milk and 1 cup of chicken broth is what I was looking for in a lower calorie Mac ‘n Cheese. The crunchy top was great. The only changes I made was sautéing the veggies in with the butter and onions because I already had cooked pasta leftover. I added garlic, cauliflower (leftover) and asparagus (also leftover) just to use them up.

    This will be my go-to mac ‘n cheese recipe. Thank you.

  12. I made this last night, as written, for my vegetarian daughter.  Everyone loved it and we’ll definitely make again.  Thanks, Gina

  13. So love the taste and the simplicity of this “nearly” healthy dish

  14. I’ve made this time and time again and loved it every time! Most recently I tried subbing in chickpea pasta, and it came out just as good.

  15. Made this for dinner tonight and so tasty.  Toddler approved, she had seconds.  I recommend using food scale to weigh cheese, it looked like much more than 2 cups measured

  16. Made this tonight. Added some leftover rotisserie chicken to make it a complete meal. It was good

  17. I really wanted to like this. I understand it is a lower calorie mac and cheese. Mine just wasn’t cheesy enough for me. It was super fast and easy. I also added a bag of cauliflower rice I wanted to use up and some roasted red pepper. Both were great. I also use cashew milk, which worked just fine. If I make this again, I think I will add garlic and yes, more cheese. : )

  18. Made a half recipe of this this evening for dinner to use up some aging broccoli. I also had some leftover fresh dill weed, which I chopped up and added in. Gave it a nice flavor boast!  Leftovers for lunch! Thanks Gina! 

  19. I made this tonight for my super picky eater, boyfriend. He loved it! He couldn’t stop eating it, he had two servings.

  20. This was delicious! I’ve already made it twice 

  21. Recommendations for how to freeze this recipe? Thanks!

    • We just enjoyed the uncooked frozen half of this recipe.  I split the recipe and baked half, froze half.  Before freezing I allowed it to cool completely, covered with plastic wrap and then with foil.  Last night I transferred it from the freezer to the fridge.  About an hour before putting it in a oven, the dish was placed on the counter trop.  Cooked the defrosted portion in the oven as directed.  It was delicious.

  22. Is there any sub for the chicken broth? The one I have in my fridge just expired. Or has anyone made this recipe without the broth? 

  23. Made this on Saturday. Now have a few lunches ready to pack. Delicious. Used frozen broccoli flowerets from Birds Eye Steam Fresh. So easy.
    Thank you again for another great recipe

  24. So delicious! Thank you so much for your site, WW points and delicious recipes!

  25. so goooood thank’s a lot !!!!

  26. A lot of Skinny Taste receipes have made it into our regular rotation, but unfortunately I don’t think this one will. This may sound crazy due to the amount of cheese in the receipe, but it didn’t taste cheesy at all. It was all very bland. The best part was the parmesan crust. If making this again, I would almost over salt the salt before combining it with the macaroni and maybe add some garlic powder or something to give it more than one note of taste.

    • I found it tastes better when you don’t bake it. I wasn’t a huge fan the first time I made it and baked it but the second time I made it I didn’t bake it and it had much more flavor!

      • I agree.  It’s best the first day.  The sauce seems to sink into the pasta a bit and disappear so it was good the second time but not as good as the first.   That said, it’s still on repeat at our house because it is still much better than frozen.

  27. Any recommendations on pastas? Because my grocery store doesn’t have the smart taste Ronzoni :(…

  28. My kids usually protest veggies in their mac and cheese, but they really liked this recipe (as did my husband and I). We didn’t have skim milk or reduced-fat cheese, so I used 2% milk and regular sharp shredded cheese and also increased the amount broccoli (because I like a lot of veggies) and it was happily consumed. Thanks for sharing the recipe. This is in our bi-weekly rotation now.

  29. I have a question. The recipe says “8 oz 2 cups” for the cheese. Does that mean either weigh and use 8 oz or measure 2 cups, or something else? Thanks!

  30. I think I make this once a week, perfect to serve with chicken nuggets

  31. Thank you!!! I am a SkinnyTaste aficionado! Your recipes have saved me time, my kids think I am the world’s best chef (oh and my hubby, too 😉 ) and it has inspired my love for cooking as I have learned so much about what spices go best together! So, when my now 5 year old asked for REAL MAC AND CHEESE for her birthday dinner, I immediately searched for a recipe from you and VOILA we all loooooved it soooo much! I was also happy to read the reviews about using cashew milk instead of almond milk as I don’t drink milk. Again I learned something! Thanks again and bon appetit!

  32. This recipe on its own is awesome, but I subbed out a cup of the cheddar and subbed IN a cup of shredded habanero cheese.  It was incredible, and my husband gave it a three thumbs up.  

  33. Where can I find the shopping lists for the recipes?

  34. My kids asked what’s for dinner and gave this a big “yuck” and immediately requested that we order a pizza.  I proceeded with dinner as planned.  As I was pouring the macaroni and cheese into the casserole dish, my youngest asked for a taste test and then another and another.  Both kids ended up going back for seconds and declared it a great summer recipe.  I’d say it’s a keeper for sure.

  35. Just made this with almond milk. I don’t recommend that substitution. Not good.

    • Almond milk typically doesn’t cook well, and sits on top of your ingredients rather than mixing in with them. Oat milk would have done the trick, or cashew milk for future dairy free recipes.

  36. This was delicious and the recipe was so easy to follow!  My kids (13 & 11) also loved it!  I’ll have to hide the leftovers from them 😉

  37. Could this be made in the Instant Pot? I’ve used other kinds of pasta in the IP but haven’t tried Ronzoni’s Smart Taste. Would the cooking time need to be changed?
    Love your recipes

  38. Please help… I want to make this recipe so bad. Where is everyone finding the 50% reduced fat sharp cheddar and the ronzoni smart taste elbow macaroni. I went to our local Publix for the ingredients and they didn’t have either one of these items. 

    • I’m struggling finding reduced fat cheese, too. It’s not a King Soopers I wonder if Spouts has it. I’m still making this recipe because it looks delicious.

    • They have a 2% reduced fat sharp chedder (sargento) at kroger. And I just used whole wheat penne pastaas they did not have anything else.

    • CABOT has RF sharp cheddar cheese. you have to look for it with the blocked cheese.

  39. Can I use steam in a bag broccoli with this recipe? 

  40. Made this last night and I agree to the people who mentioned cooking the broccoli in the last two minutes! I ended up taking my broccoli out early before the pasta was done to avoid mush. The overall texture and appearance of my final result was great but I will say it was lacking flavor for me. Anyone have any tips on how to do this without adding abundance of salt or calories? The breadcrumbs did help! I’m wondering if an additional cheese would help? Overall it is great – Thanks Gina!

  41. Cut this recipe in half….absolutely delicious!

  42. Shame on you. Stealing this recipe verbatim and acting like its your own. Sorry, the other website beat you by 4 years…

    • This recipe was first posted September 7, 2011 which you could see by the oldest comment. If you actually read her blog post, you will see she mentions making MY recipe from my book!

      • Literally the whole page of the “original” you “copied”  is dedicated to singing your praises. You are amazing and patient to deal with such an odd negative comment. I hope that person finds the happiness they are searching for. Thank you for all of your recipes! Your site has helped me so much with meal planning!

      • I am so happy it’s been helpful! xoxo

    • @Youshouldfeelembarrassed…YOU should feel embarrassed yourself. All you had to do was take two seconds to read the link you posted and you would see how Katie even mentions Gina. Shame on you for bashing this woman that has helped so many people eat healthier. You owe her an apology.

  43. Anyone have any freezing tips to share? I’ve read through most of the comments and haven’t seen any info about freezing although it’s categorized as a freezer meal. I’m only asking because I usually don’t have much luck freezing pasta recipes as the pasta tends to come out mushy. Lately I have been making casserole-type recipes like this into 2 9×9 baking dishes and freezing the second one for another night and I’d love to be able to do that with this recipe!

    The recipe itself is fantastic though! My husband requests it all the time. I like to add shredded chicken breast into the mixture before baking to add protein and make it a more full meal. I also only cook the broccoli for 1-2 minutes with the pasta so that it still maintains some crunch after baking in the oven. Delicious!! 

  44. A few years ago I made a recipe called “Green Eggs and Ham” for St Patrick’s Day. Very similar except only 6 ounces of old cheddar and additionally 6 hard boiled eggs, quartered and 4 ounces ham cubed. 
    It was a great hit with the kids, especially as I served it on photo copies of the Dr. Seuss book cover. 
    I counted it for 9 points. 

  45. How many cups of pasta is 12 ounces? Ive made this twice and loved it but think I’ve messed that part up both times. The first time I put 1.5 cups and that was not close to correct. Today I did 2 cups.. but I’m thinking its 3 cups. My food scale is broken otherwise I would weigh it out. thanks so much! 

  46. What type of onion is best for this dish? Or does it even matter?

  47. If I am making this a freezer meal, should I wait to bake it? Or do I bake then let cool and reheat? Thank you!

    • I waited to bake the half I froze…..just let it defrost fully and then baked as directed…. I also did not put the breadcrumbs on the half I froze until I defrosted it.

  48. what size baking dish? Please add this info to your recipe. thanks in advance.

  49. I’ve made this twice and it was a hit both times! 
    The first time I made it, i accidentally missed the part that said to boil the broccoli with the macaroni and I simply just mixed it in with the noodles and cheese mixture and baked it. The broccoli turned out to have a texture that of lightly steamed broccoli and it was perfect. 

  50. I made this today but I made it with chick pea pasta! It was amazing! 

  51. Hello, we love this recipe, so tasty and easy to make. It’s a keeper. What I wanted to ask, is there some milk alternative that would be also good in this recipe? Thank you!

  52. Yummy!  Next time, I will hold the broccoli out for a few minutes while cooking the noodles, as others have suggested, but it is very good exactly as written. 

  53. I’ve made this several times now and its always amazing. One of my favourite dishes on here and so easy and comforting. Tonight, I had a mean craving for baked mac and cheese, and I almost ordered it off ubereats for $20 and 1000 calories. And then I remembered this recipe, and that I pretty much always have all these ingredients on hand, so I whipped it up real quick and don’t regret it at all!! Easier on the calories and much cheaper. So satisfied 🙂

  54. This was really tasty! I made the recipe as is, with the exception of adding some shredded chicken to make it a little heartier. Everyone loved it! 

  55. You wrote 8 oz ( 2 cups ) of cheese. Which is it? 🙂

  56. For the minced onion, do you mean like the McCormick dry minced onion or do you mince an actual onion yourself?

  57. This is a huge hit in our house _ picky eater approved!!

  58. I found it searching for low potassium. I saw note that indicated that it fit in that category. No potassium value is listed in the nutritional facts.. Prep time for me was more than 10 minutes.
    Still in oven. Haven’t tasted yet, but it looks good.

    • I don’t have the nutrition facts for potassium specifically. You may have to calculate that yourself using the ingredients listed.

  59. The dish tasted good and will make it again.  But I was disappointed in its appearance.  I cooked the broccoli with the macaroni and, of course, the broccoli was over cooked and fell apart.  The dish was more green than golden.  The recipe should be revised to let cooks know to put the broccoli into the pasta pot during the last 2 minutes (or so) of cooking time.  I expect that if I had done this, I would have the large chunks of broccoli instead of the green mush I ended up with.  I should have known better, but I tend to follow a recipe as written the first time I make it and make adjustments the second time around.  

    • I agree with adding the broccoli to the pasta toward the end of the cooking time. Better a bit al dente than green mush!

    • I used a broccoli, carrots and pea pod mix in mine. I put the carrots in with the macaroni as I thought they would need more time I added the broccoli and pea pods towards the end of the boiling of the macaroni (maybe around 5 minutes left) and found it was all still too mushy for me. I really like my veggies with some crisp to them so I will either wait until 2 minutes as you suggested or just put them in raw and let them cook in the oven.

      Aside from the veggies, this was still a super delicious dish that tasted just as good reheated as it did fresh. I will definitely make this again.

  60. This was delicious!!  Definitely will be a regular meal at our house.  I made it exactly as written but added 1/2 tsp of ground mustard (because my mom told me to always add that to Mac and cheese).  Delicious.  Even my “allergic to vegetables” 3.5 year old ate this.

    • I added mustard to mine too.  Small change but I just had to! 🙂 

      • Could anyone let me know if you taste the chicken broth? Silly question I know but all I can think of is the dish tasting of chicken broth. 😂😂 .  Thanks in advance ! And thanks Gina for helping us eat sooo much healthier!

  61. Can this be made ahead and frozen and if so at what point?

  62. Hi Gina! I typically add diced tomatoes and ground turkey to my normal broccoli/mac n’ cheese recipe. Do you think I would need to make a bit more of the cheese sauce if I did that with this recipe?

  63. I love this dish!  I like to add a shredded chicken breast for a bit more protein.
    I love all of Gina’s recipes

  64. I added sausage but it was delicious. My 1 year old devoured it. 

  65. Thanks so much for your amazing blog! What brand breadcrumbs do you recommend?

  66. Very delicious! I made it gluten free and also added some minced garlic. Man, this makes a lot of food!

  67. Do you think I could make this ahead of time and bake the next day?

  68. I’ve made this recipe before and loved it! Any tips on making it ahead of time or freezing it? I’m going to make it again, but divide into two batches (it makes so much!) and send a tray back to school with my college age daughter. Thanks in advance!

  69. Love, love love this. I make it all of the time. Although when I “Create Food” in my WW app and add in all of the nutrition information, it comes up as 9 freestyle points and not 8 for some reason.

    • Hi Jenny. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  70. I make this all the time. I add broccoli and cauliflower to the pasta water 2 min. before the pasta is done.

  71. It is cold here and I could turn on the oven !nd make this recipe. Loving It!

    Thank you.

  72. Absolutely perfect recipe – wouldn’t change a thing. So delicious and perfect leftovers!

  73. This is delicious. I can’t believe that it is a “skinny” version because it seems just as decadent as any other mac and cheese. Both of my kiddos gobbled it up. I will definitely be keeping this in my back pocket as a meal to bring over for new moms, too.

  74. This is seriously the best thing I have ever eaten. Amazing!!!

  75. I made this last night for dinner and it was exceptional. It exuded such rich, comfy, and creamy deliciousness. Both my husband and I loved it! I will definitely be making this again, and soon.

  76. I am confused about it how much pasta 

  77. This looks like a very simple dish but it is SO delicious. I made the whole batch for myself to eat throughout the week. I usually get tired of a dish after having to eat it so many times in a row (disadvantages to living alone and cooking for one). BUT every time I heated this up it was as good as the first time.

  78. Want to make this tonight, but am hoping to substitute a different vegetable.  My 13 year old will not touch broccoli.  Any recommendations?  I am thinking maybe steamed green beans.

  79. Very tasty dish. Never had the gluten free pasta could not tell any difference. Made it with coconut milk also. 

  80. Uhm isn’t 8 ounces 1 cup? I am referring to the cheese! How come no one has pointed out there error?

  81. I wanted to like this, but I thought it was bland.

  82. Sorry…I miscalculated..I had the wrong amount on the pasta in my recipe builder…it came out as 6 freestyle points…still better than 8!

  83. This recipe was a hit with my daughter-in-law and me! (My son refused to eat it because of the broccoli – his loss!) I am a lifetime weight watcher so I am always looking for ways to cut the points. I used Hood Calorie Countdown Fat Free milk, Kraft fat free shredded cheddar cheese, and Kraft reduced fat parmesan…..and came up with 3 freestyle points using the recipe builder. Much better than 8 points….and my DIL kept most of the leftovers for her lunches! I got one serving to bring home. Way to go, Gina!!

  84. How come when I plug in the nutrition values on weight watchers this gives me a point value of 9 instead of 8? I feel like this happens a lot w/ recipes I make off this site 🙁

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  85. This was delicious!  My family loved it too! I used whole wheat elbows.  It made enough for three of us plus three lunches of leftovers. Will def make again!

  86. What veggie can you recommend to replace the broccoli. My husband HATES broccoli, so I try to avoid using it. I was thinking maybe spinach, and some jalapeño maybe? I’m just trying to figure out what would work well with this particular recipe. 

  87. Gina
    Have followed you for years and there isn’t a recipe that I dont love .  Have you thought of doing an E book with your cookbooks.  It would be awesome to view on line.  I bet people would purchase for the same amount as your paper copy!!  Just a thought!  

    Going to make the stuffed pork chops and Mac and cheese this week. As always … thanks for brining creativity into my kitchen and for being so generous in your work!

    With gratitude 

  88. What does the SP stand for? The recipe says SP 8 freestyle points. 

    Which means it’s 8 freestyle points? What does the SP STAND for?

  89. This was great! My husband is not a Mac and cheese fan but my daughter asked for just that for her birthday dinner! To try and make it more appealing to him, we tried this recipe out. Not only did take seconds…he brought leftovers to work the next day! So good!

    I probably need to play around with the ingredients I was using but when I plugged the recipe into my WW app, I came up with 12 points instead of 8 points. 

  90. We loved this dish! We made it last night. I love hearty meatless meals from time to time, and this really fit the bill. It was loved by everyone in the house. Thank you for another winner!

    P.S. This was very affordable to make! I think it will be a regular in our house!

  91. This is a wonderful variation of my family’s favorite comfort food. The broccoli adds a different (healthy!) dimension, and we like the crunchy topping.  I did a half recipe which is a perfect 4 servings. I didn’t have any reduced fat cheese on hand, and I used 1% milk, so we consumed a few extra calories, but since I served it with fresh sliced tomatoes only, the total calories were reasonable. This recipe will go into my notebook of “regulars” for sure!

  92. This is simply delicious.

  93. Actually made this but used wholemeal pasta shells instead of Macaroni. Broccoli and Cheese. Simple and absolutely gorgeous! Going to experiment with getting this as healthy as possible.. Thanks!

  94. Do you have a cooking spray you can recommend ?

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  97. All I can say is YUMMY1
    Very nice recipe and I made the vegetarian version for my husband and he loved it. 

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  101. Made this many times. Love putting sauteed chicken sausage slices in it. Cooked chicken also works well. Sometimes I will use other veggies. Very versatile….great to use up leftovers!

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  103. What was the old recipe directions ? The last time I made this with the new direction my pasta came out way over cooked but the old directions always worked out great every time

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  105. My family LOVES this recipe. Over the years, I’ve made some changes, as this is an AWESOME base to start with. I use “Mexican Style” shredded cheese (so it has a few different varieties of cheese in it), then I’ve added cooked, crumbled breakfast sausage & everyone took seconds! I’ve also used penne pasta, and subbed half of the cheese for swiss cheese (and still added the sausage).  SO YUM!

    When my husband asks what I’m making for dinner, I tell him “grownup mac & cheese” 🙂

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  109. I have never had much luck with baked mac&cheese recipes – they always come out either too creamy or not creamy enough. This recipe is perfect! I added some smoked sausage to it – it will definitely become part of my meal rotation.

  110. This recipe was great! It was fast and easy to make since all of the ingredients were already in my kitchen. It definitely satisfied my pregnancy cravings for Mac and cheese! 

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  112. I modified the recipe a bit. I used whipped butter instead of regular butter. I also switched out the broccoli and used frozen spinach instead and added pancetta.

    It still tastes good.

  113. This recipe sounds like one that had chicken in it. Is it the same recipe? I have been searching for the one with chicken but cannot find it. I think I could just add chicken to this one and it would be yummy!

  114. I made this and it dried out during the bake cycle, I didn’t see that I was suppose to cover it but I am wishing I would have.  

  115. This was delicious, I made it tonight and will make it a million more times! I used whole milk because it was all I had in the house and regular cheddar cheese so a bit more calories for me, but so good.

  116. Leave it to my husband to not get the right kind of noodle. He got penne pasta…anyone made it with that and have it still work out okay or should I get the elbow noodle?

  117. Pingback: Meal Plan 9.18-9.24 | Derby City Mom

  118. This is great for my toddler — I use whole milk instead of skim — and a treat for the rest of the family! I use a little less cheese, more broccoli and store bought breadcrumbs. Tonight I served it with homemade chicken nugguets! Yum. 😉

  119. Pingback: Baked Broccoli Mac & Cheese | Fit Photog Blog

  120. Is this freezeable? We love it and I’d love to stockpile it! 

  121. I too make this but with a few different items.. Tonight, I made it with shrimp and spinach so it’s a main course. I use the same pasta but use two jars of Lite Alfredo sauce, low sodium chicken broth and a pack of Laughing Cow garlic and herbs triangles. So good!!!

  122. Just made this for dinner. Husband and 2 of the 3 kids got seconds. The ONLY modification I made was to only add the broccoli for the last half of the cooking time so it wouldn’t get mushy. Definitely adding this to the rotation. 

  123. This was delicious.  I used some Mexican shredded cheese and it was so tasty.

  124. This was just ok. The sauce was a nice consistency, but was very bland. Barely tasted cheesy. I used a store brand shredded 2% sharp cheddar. Even visually when I put the cheese in, it didn’t look like enough cheese for that amount of sauce, and that’s how it tasted as well. I almost felt like it needed less milk and more cheese.

  125. Pingback: Baked Mac and Cheese - The Professional Mom Project

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  127. Curious why on this post it lists 8 SP but on the cookbook conversion to SmartPoints it says 10SP. I thought it was delicious but not sure I would spend 10 of my 30 on it. I thought about adding some shredded chicken for a one dish meal.

  128. I was thinking that this could be creamier with fat free cream cheese or fat free sour cream but I'm not sure how to balance the moisture. I think I would leave out the chicken broth at first, then see. The difficulty in not being sure, is that the pasta drinks up some of the moisture, but broccoli or mushrooms add some. Any expertise on this matter here? this looks like a great idea, by the way, thanks!

  129. We always replace half the pasta with broccoli and cauliflower dropped in the boiling pasta water for one minute before draining, but real cheese is non-negotiable. 50% reduced fat is NOT real cheese. Try the Modernist Cuisine cheese sauce to reduce calories. You eliminate the butter and flour, and can even use water instead of cheese if you want.

  130. They loved it!

  131. This is a great recipe. Tasty and comes together pretty easy. The added broccoli helps you feel healthier. My kids weren't too terribly excited to see Brocoli in their favorite dish but they ate it. This recipe is a keeper and I would make it again!

  132. My daughter made this recipe for New Year's Eve and it was delicious! Second helpings for all! Next time a little more broccoli (she think she skimped on it) and will add some garlic. Definitely going to be our go to recipe for mac and cheese!

  133. I was low on broccoli, so added a bit of cauliflower. I was still a cup shy on veggies, so I added half a can of rinsed/drained chickpeas. I only had medium cheese so used that, but sharp would definitely work better, as it was missing some zing!

  134. This blog over the past 5 years has been my go to for recipes. I was a amateur cook and needed help! My husband now raves to all of his friends and family about how good of a cook I have become. Thank you for the great recipes Gina! This one is my VERY favorite!!!!

  135. Just made this and it was absolutely perfect! The only change I made was to use 2% milk, because that is what I had on hand. I am sure it would taste the same with skim. Delicious… will be making again!

  136. This is DELICIOUS! All the flavor and creaminess of regular broccoli mac and cheese. I added a little bit of dry chopped basil and will try adding a teaspoon or less of nutmeg next time for a little extra flavor.

  137. My boyfriend and I just made this for dinner tonight! We both have your cookbook and are loving trying your recipes! Keep them coming please!

  138. Not bad but not my favorite. I don't think I will make this again as I agree with an above comment that it was pretty bland 🙁 . On a positive note this is the first recipe of yours that I was not a fan of. I have made many others that are delicious! Love your website and just got your book last week and I love that too!! 😉

  139. I just made this. I loved the broccoli in it. Since I hardly ever eat pasta (too many points and carbs ) I find pasta tasteless. The broccoli really made this dish in my opinion. It makes alot! Quite yummy and worth the points.

  140. I made this recipe exactly but added ground turkey (1lb) froze one half before baking and only baked the other half.

  141. Love this recipe! It has become a regular go-to meal here since the leftovers are so good.

  142. Do you know this person? It almost looks like they copied your recipe.

    • Its a little hard to catch but If you look at the bottom of her recipe she said it was adapted from ginas recipe and provides a link……She exercised the correct blog etiquette.

    • This receipt is not all that unusual. I have made it many times for my fam. It is nice to have someone pull ideas together for us for healthier eating. I make something dif for myself; no sauce but added cheddar cheese, also tomatoes & onions topped w/ fried canned onion rings. Fam gets creamy & I get cheese, sometimes more than 1 or 2 kinds of cheese.

  143. I tried this recipe with Quinoa pasta……amazing!!

  144. As a broke college student who tries to eat healthy this truth is the perfect recipe! My roommate and I are always making this and we enjoy it as much as we did when we first tried it!

  145. This is an excellent dish…even better reheated the next day and the next! We make it often at our house. Thanks Gina!

  146. We add a pound of chicken and 6tbsp of precooked bacon pieces, it ads 3 points but makes it such a hearty comfort food, and a little garlic with the onion and some red pepper flakes because my husband like a kick, but we LOVE this meal

  147. We love this dish! Can it be frozen after baking? I made way too much last night 🙂

  148. Wow! This is an amazing recipe! I love it – the flavors are lovely and it doesn't TASTE skinny. It tastes sinful and fattening! 🙂 (in a good way)

    This is recipe 4 out of 5 that I've tried and loved over the last week and absolutely loved. I haven't tried the 5th recipe yet but I'm pretty sure by the smells wafting from your Salisbury steak simmering on my stove, I'm gonna love that one too!

    OH! best part- I ate your asian meatballs and cauliflower tots all last week (and your PB powder brownies)… and I'm down 1.2 pounds! Thanks for your recipes!

  149. great recipe…only thing I found was new item 150 calories Ronzoni with high fiber and I used it. I also used butter light ( I can't believe it is not butter ) due to high cholesterol problems that runs in my family. I also added bit more flavor as garlic powder. Turned out very very good!! I am waiting for your book to come out missy G!! I kept printing out your recipes and I love them! Even my hubby enjoys it…..amazing what we can do to cheat on a recipe and men eat it LOL

  150. I made this last night and me and my husband LOVED it. I love the skinny comfort food recipes. Can't wait for your cookbook!

  151. I made this tonight. Had some naysayers in the household because there is no meat in it. lol So I also made chicken tenders. I found the casserole to be very filling by its self. A+ on this recipe. Everyone loved it!

  152. I told my husband that I was making mac & cheese (he was not expecting a "skinny" dish. HE LOVED IT!! Thanks so much for posting such wonderful recipes on your site and including the point value from Weight Watchers.

  153. This is a regular meal in my house! I always try to have a portion in the freezer as it's the only thing I want after long, stressful days! Thank you!

  154. Made this last night and it was a HUGE hit!! I used frozen broccoli because it's what I had available and it works!! Thank you so much for sharing all that you do!!

  155. I really love your recipes. It's just that in Germany, we don't have all the less fat products you use. There's no low fat cheddar – we're lucky to find cheddar at all. 🙂 I still really like your food.

  156. It's a freaking miracle!! My son ate this even though he could see there was broccoli in it. You are officially my hero.

  157. Hubby made this for me for dinner since we're both trying to eat better! He added some ranch chicken to it and it was to die for! Thanks for helping me stay healthy, Gina!

  158. I love mac and cheese and have tried many healthy versions but have never been pleased. I made your baked broccoli mac and cheese last night and it was Fantastic!! Thanks!!! Looking forward to leftovers for lunch today 🙂

  159. Yum! I steamed then pureed cauliflower (using a little stock) to use in the sauce instead of the three cups of liquid. I added milk as needed to thin it out. Really creamy and made the entire dish "feel" cheesier than it is! Plus, I was able to sneak in some extra veggies.

    • Pureed cauliflower is my secret weapon in (a) getting more vegetables into a meal and (b) offering creaminess without all of the added fat and calories! Will definitely use this trick when trying out this recipe. Thanks for the reminder/idea!

  160. I love this! I got lazy and now make it with a jar of alfredo sauce instead of the milk flour and broth. I also make it with pepper jack cheese to spice it up. Delish!

  161. Made this for Thanksgiving this week – everyone loved it 🙂

  162. I am trying to find some yummy gluten free recipes. I stumbled across this one but I can't figure out how this one is gluten free with the pasta, flour and breadcrumbs. Is there a variation of it that I'm missing?

    • I use Gluten free pasta (prefer quinoa based), GF all purpose flour, and they do have GF breadcrumbs and/or GF Panko. I find most of it at Kroger’s here locally ( I live in the middle of no where) or at a natural food store. Hope that helps!

  163. Made this tonight. I made it using brown rice noodles, gluten free all purpose flour (Bob's Red Mill), soy free margarine (Earth Balance), daiya cheddar cheese and Ian's panko bread crumbs and unsweetened almond milk. Super yumalishes! Your recipes are always easy to convert to my diet! Love it!

  164. I added chicken to this to make it an all in one dish. It is in the oven now and looks yummy!!

  165. i just made this for dinner tonight and it was so yummy! thank you!

  166. Can you make this ahead and freeze it?

  167. Just made this and it was surprisingly good! (I say surprisingly because I haven't had too much luck in the past with making my own mac and cheese). I wasn't sure if I would like 2 cups of sharp cheddar so I used 1 cup sharp cheddar and 1 cup reduced fat colby jack cheese and it was good! I think I will try the whole thing with sharp cheddar next time. I also added chicken to mine, which gave me more protein. I found that if I buy the steamed broccoli (Green Giant) and then add that at the end, when I'm stirring everything together, nothing was overcooked. I also only used about 1 1/2 cups of milk which was plenty for me.

    Is there any way to get rid of the butter altogether? Any substitutes?

    I think I'll try it with a little garlic powder next time. I've seen several recipes with dijon mustard and mustard powder but I've never used them before. How will that change the flavor if I don't like mustard?

    Thanks for the recipe, it's my go to meal from now on 🙂


  168. This is the best Macaroni and Cheese. Made this last night and I like the addition of Broccoli as it makes if seem healthier. My 14 year old daughter the Mac and Cheese expert loved it also. I did not cook the broccoli the entire time with the macaroni although I added it half way thru so it wasn't overcooked.

  169. My husband is very picky when it comes to mac and cheese, and he LOVED this! I added shrimp to make it a one dish meal, and it was delicious! I used unsweetened vanilla almond milk, because that's what I had, and couldn't tell the difference.

  170. I made this last night, using a bag of frozen broccoli florets. I just tossed them in with the pasta like the recipe says to do with fresh. Worked fine.

    My husband, who is not a big fan of mac and cheese, really liked this dish! Apparently the super cheesy over-the-top heavy creaminess of most mac and cheese is not appealing to him, but he asked for seconds of this lighter version! I was shocked. Nice job!

    I lost 50 pounds using WW Online last year, and discovered your site through recommendations of other users. Now that my husband is using MyFitnessPal to lose a few pounds, and I'm tracking with it maintain, your site is my go-to resource for recipes. My kids love your food too! My 15 year old daughter already plans to use your website as her resource after she moves out and is cooking for herself! Thanks so much for all you do, and I can't wait to buy your cookbook. I feel like I owe it to you for what I've already gotten from you!

  171. I made this yesterday and it was AMAZING!!!!

  172. How long would you bake this from a frozen state. Also how long will it stay good in the freezer?


  173. Hi! I chose this as the first recipe from your site to make. I just finished making/eating it and it was a big hit in the house! I look forward to trying more of your recipes; thanks so much for making this site!

  174. I am really thankful to you.which you give me the awesome information.
    Personal Chef Long Island

  175. Is one cup 8 ounces??? 1 cup for dinner is sooooooo small I think I would starve! 8 ounces measured out on the other hand is quite a bit! Help!

  176. Sorry, I am somewhat inexperienced with pasta…how many cups of dry macaroni is 12 oz? Looks delicious!

  177. I have not eaten Mac-n-Cheese in years. I was looking for a meatless meal, but….. Wasn't sure I would like the addition of the Broccoli….OMG! OMG! OMG! This is so yummy!!!!!
    TY for helping me continue to stay on track and feel satisfied with my meals. Did I see mention of a cookbook????? YEAH! You rock Gina

  178. how would you adjust bake time for individual 10z dishes?

  179. I added fresh garlic and good Dijon mustard to give it a kick up!

  180. I made this last night. Used panko for the breadcrumbs and seasoned them w/basil, oregano, and thyme. That added crunch really makes it. I appreciate all the real ingredients you use. Thanks for all that you do!

  181. Just made this tonight, SO tasty!! I made it with quinoa pasta and it rocked. Thanks for all the great recipes!!

  182. I just made this. This is how it turned out:

  183. Made this a few nights ago exactly like the recipe and making it again tonight without the toppings and I added spinach to it. Sooo yummy!

  184. Oh my goodness. I just made this and it is AMAZING. Thank you so much!

  185. Another delicious creation & so easy to make!

  186. I just made this tonight and just like your husband, mine didn't even mind the broccoli! so delish

  187. You can never go wrong with mac n' cheese, especially if you can enjoy a lighter version!

  188. Just made this with Wild Mushrooms added and Spinach instead of broc! It's amazing and yummy!

  189. SO GOOD!

  190. I wouldn't think macaroni and cheese could sound any more delicious than it already does, but the addition of broccoli (my family's fave green veggie) tops it!

    And on behalf of the 1200+ farm families who own Cabot, we sincerely appreciate the mention. Our farmers and cheese makers work hard to ensure our cheese is the best it can be… glad to know they're succeeding 🙂

    ~Regan @ Cabot Creamery

  191. 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.

  192. could you use frozen broccoli?

  193. could you use frozen broccoli?

  194. I was wondering…12 ounces of uncooked pasta is equal to how many cups of uncooked pasta?

  195. na g na bariyani tu vad kuch ni

  196. 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!

  197. 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!!

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

  199. Classic recipe! And, lots of leftovers

  200. 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!

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

  202. 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!!

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


  204. 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.

  205. looks delicious!

  206. Can you use almond milk in place of skim milk?

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


  208. I love broccoli, and I love Macaroni. This is a 'win, win' meal!
    Claire x

  209. 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?

  210. 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 :-/

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

  211. 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 🙂

  212. 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.

  213. 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!

  214. 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?

  215. What would be the best way to freeze this?

  216. 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 🙂

  217. 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 !!!

  218. I tried it and loved it!

  219. I made this tonight. It is SO good. The only changes I made was adding mushrooms and garlic 🙂

  220. 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 🙂

  221. 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?

  222. What a BEAUTIFUL recipe! I'm just eating it for dinner now and oh my godddd so tasty 😀 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.

  223. Really Good, I would certainly do it again!

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

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

  226. 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!!

  227. 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.

  228. 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….

  229. 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!

  230. 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.

  231. Hi gina! Another great recipe 🙂 was just wondering – does this freeze well?

  232. 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?

    • 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!

  233. 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.

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

  235. 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!

  236. 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!

  237. 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!!

  238. 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!!!

  239. 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!

  240. 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.

  241. 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

  242. 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!

  243. 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!

  244. 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. 🙂

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

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

  247. 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.

  248. 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!

  249. delicious!!!! made it tonight and it was great!

  250. 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 !

  251. 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.

  252. 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?

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

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

  255. 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!

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

  257. So good and easy to make! Thank you!

  258. 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!


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

  260. 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.

  261. 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.

  262. 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.

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

  264. 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.

  265. 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!

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

  267. I have frozen broccoli, not fresh. Any suggestions?

  268. 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!

  269. 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!

  270. 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.

  271. 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?

  272. 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!

  273. 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!

  274. 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.

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

  276. 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

  277. 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!

  278. 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!

  279. 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!

  280. So glad to hear everyone likes this : )

  281. 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.

  282. 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!!!!

  283. 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!

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

  285. Can I use frozen broccoli?

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

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

  288. 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.

  289. 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.

  290. Uncooked pasta.

  291. Is it 12 oz cooked pasta or raw?

  292. 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 : )

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

  294. 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!

  295. 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!!

  296. 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.

  297. 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!

  298. 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

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

  300. 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!

  301. 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?

  302. 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.

  303. 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.

  304. Came out Super Good.

  305. 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!!

  306. 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!

  307. 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

  308. 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!

  309. This was great, just made it today!

  310. 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!!!!!

  311. 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!

  312. I CANNOT wait to try this – mouth = watering.

  313. 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!

  314. Had this for dinner tonight and it was delicious! Thanks again for another tasty meal 🙂

  315. This looks fantastic! Can't wait to try it out 🙂

  316. 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.

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

  318. 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?

  319. 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.

  320. This was absolutely delicious & it reheated brilliantly!!!

  321. 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.

  322. 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.


  323. 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!

  324. 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!

  325. 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.

  326. 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.

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

    Thanks! Lori

  328. 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.

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

  330. 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!

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

  332. 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!!

  333. 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. 🙂

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

  335. Amy- I got the dish at home goods 🙂

    Anon- tuna! Great idea!!

  336. 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.)

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

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

    Amy @ A Little Nosh

  339. 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.

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

  341. This looks great! Thanks for sharing. 🙂

  342. 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?

  343. 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?

  344. 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!!!!

  345. 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.

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

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

  348. Another wonderful recipe Gina! You have one of the most inspirational and brilliant sites ive seen 🙂

  349. 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!

  350. 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

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

  352. This looks super outstanding!

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

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

  354. 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.

  355. 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

  356. 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!

  357. 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!!

  358. @crazeandabused – just make it with vegetable broth.

  359. Making this one night next week for sure!

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

  361. 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?

  362. 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!

  363. 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!

  364. I think it would be great with swiss chard!

  365. 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.

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

  367. 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.

  368. You've made one of my favorite meals skinny! Love it 🙂

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

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