Macaroni & Cheese with Broccoli

Macaroni & Cheese with Broccoli
Makes: 6 Servings
Total Cost:
Prep time: 5 minutes
Cook time: 25 minutes

Broccoli gives flavor, texture, and nutrients to this creamy spin-off of the traditional mac and cheese dish. Try this with roasted squash or sweet potatoes in the fall or winter, roasted beets in the spring, or a tomato salad in the summer for a meal with tasty seasonal veggies!


2 cups uncooked elbow macaroni
4 tablespoons flour
2 cups milk (1%, low fat)
2 cups cheddar cheese, low-fat shredded
1/2 teaspoon pepper
2 cups broccoli (cooked and chopped)


1. Cook macaroni, following the instructions on the package.

2. Drain the cooked macaroni and return to the pan.

3. While the macaroni is still warm, sprinkle in the flour and stir thoroughly.

4. Over medium heat, slowly stir the milk into the macaroni.

5. Add the cheese and pepper.

6. Stir over medium heat until the milk and cheese thicken into a creamy sauce, approximately 7-10 minutes.

7. Stir in the broccoli; heat thoroughly.

8. Taste; add a small amount of salt, if needed.

9. Refrigerate leftovers.



Fresh or frozen broccoli can be used

Learn more about broccoli.


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I was searching everywhere for a healthier mac-and-cheese for my kids. This recipe was a perfect fit. I was skeptical because it did not use butter to start the sauce. Boy, was I wrong! Both kids loved it and I enjoyed it as well. I did want to note that once I added the cheese, the sauce thickened almost instantly. This reduced the cooking time quite a bit. We did use whole wheat pasta but I doubt that's what made a difference. Thank you for the great recipe!
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