This broccoli mac and cheese is creamy, cheesy, and packed with fiber: all in one pot in just 20 minutes! It’s the easy vegetarian dinner your weeknight rotation has been missing.
The best way to eat mac and cheese, in my opinion? Broccoli mac and cheese! Why eat broccoli on the side when you can stir it right in? This makes a tasty one pot meatless meal that kids and adults alike will go mad for.
This is my favorite way to make mac and cheese: creamy, cheesy, and loaded with broccoli for a dose of nutrients and fiber. What’s not to love? This one’s on my regular rotation over here: everyone in my family adores it (especially me)!
5 Star Reader Reviews
“Absolutely delicious! The creamy rich flavors made my taste buds dance. This recipe will be a regular for my husband and me. Thank you so much for all the top notch recipes.” -Eileen
“This was delicious! I could of sat and eaten the whole pan full!!! Thank you for sharing this easy recipe!” -Dina
Ingredients You’ll Need
Mac and cheese can be part of a healthy, balanced diet when it’s eaten in moderation and served with a balance of fruits and vegetables: so why not through your broccoli right in? This recipe is an exercise in that balance: it’s got a bit less cheese than the standard mac and cheese recipe, and it’s got broccoli to balance the carbs out with fiber.
Here’s what you’ll need for this recipe:
- Pantry ingredients: Short pasta like macaroni or shells (we used cavatappi), olive oil, flour, salt, Italian panko (for serving)
- Fresh ingredients: Broccoli
- Dairy: Butter, milk, Mozzarella cheese, Cheddar cheese, Pecorino Romano cheese
The panko is optional, but I like to top mac and cheese seasoned breadcrumbs! Italian panko are seasoned with Italian herbs and salt. (You can use leftovers in place of croutons, like in this Kale Caesar Salad.)
The Key To Big Flavor
The secret ingredient in this broccoli mac and cheese is pecorino Romano cheese, an aged cheese with a very salty, savory flavor. This cheese has long been one of my favorite types of cheese to use because it’s so flavorful: and a little goes a long way!
All you need are two tablespoons of grated Pecorino Romano here, and it makes all the difference! Try not to leave it out. (I tried once and it didn’t taste nearly as delicious!) You should be able to find it at your local grocery store in either grated or shredded containers. If you can’t find it, use Parmesan cheese and a few more pinches of salt.
Why To Add Broccoli To Mac and Cheese
Of course, you can eat the broccoli on the side of mac and cheese, or a side salad! But this healthy mac and cheese actually very tasty with the broccoli intermixed. Here’s why I like it:
- The contrast in texture helps you slow down while eating it. Ever feel like you can quickly inhale a mountain of mac and cheese? The different texture of broccoli helps us to slow down and enjoy each bite, making it a more satisfying meal and helping us eat a reasonable portion size.
- Broccoli adds fiber. There’s no fiber in noodles. But 1 cup of broccoli adds 2.4 grams fiber, which is 5 to 10% of your daily need (this is the amount in one serving of the mac and cheese).
- It also adds nutrients. It is high in nutrients like iron, folate, potassium, manganese, and vitamins C and K1.
What To Serve Alongside
This healthy broccoli and cheese is part of our regular repertoire: my son in particular loves it! Here are a few kid friendly and adult friendly side dish ideas to pair with it for an easy weeknight:
- Carrot sticks and sliced cherry tomatoes
- Carrots, celery and Healthy Ranch Dressing
- Watercress Salad with Apple
- Peas with Lemon
- Sauteed Kale or Sauteed Spinach
- Cucumber Salad
- Favorite Chopped Salad
How to Store and Reheat Leftovers
Store leftovers refrigerated airtight f or up to 3 days. The pasta will absorb the sauce as it sits, so it will be thicker when reheated.
To reheat, warm on the stovetop over low heat with a splash of milk, stirring frequently, until creamy again.
Dietary Notes
This broccoli mac and cheese recipe is vegetarian. For gluten-free, use gluten-free pasta and gluten-free flour for the roux.
Frequently Asked Questions
Fresh broccoli gives you the best texture and color. Frozen florets can work in a pinch: you only need to cook them until warmed through.
Yes. Use 1 cup of shredded cheddar in place of the ½ cup mozzarella and ½ cup cheddar. The sauce will be slightly less stretchy but still delicious. Sharp cheddar gives the strongest flavor.
Any short, ridged pasta works well, like macaroni, shells, cavatappi, rotini, or penne. The more surface area and curves, the better the sauce clings.
Healthy Broccoli Mac and Cheese
Pin RecipeThis broccoli mac and cheese is creamy, cheesy, and packed with fiber: all in one pot in just 20 minutes! It’s the easy vegetarian dinner your weeknight rotation has been missing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 ounces elbow macaroni, shells or other short cut pasta (if desired, use gluten-free or legume pasta)
- 1 tablespoon olive oil
- 4 cups small florets of broccoli (2 heads)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¾ cup 2% milk
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese (or 1 cup cheddar)
- 2 tablespoons grated or shredded Pecorino Romano cheese (don’t omit!*)
- 1/2 to 3/4 teaspoon kosher salt
- Italian seasoned panko, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, (about 8 minutes; start tasting a few minutes before your package instructions indicate).
- Cut the broccoli into very small florets. In a large saucepan, add a drizzle of olive oil and heat on medium high. Add the broccoli and cook for 4 minutes until tender, then add a splash of water and ¼ teaspoon kosher salt. Cook 2 minutes more until bright green and tender. Remove the broccoli from the pan (and wipe it out if necessary).
- In the same pan, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste for 1 minute. Gradually add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the shredded mozzarella, cheddar and Pecorino Romano cheese and continue stirring until the cheese is melted and the sauce is smooth. Add the ½ teaspoon salt. (If the sauce is too sticky, you can add ¼ cup more milk to get a creamier texture.)
- Add the pasta and broccoli to the sauce, stirring to combine, and heat just until the pasta is warmed through. Taste and add the remaining ¼ teaspoon kosher salt. If desired, sprinkle with Italian panko and serve.
Notes
*This is the secret flavor maker. Pecorino Romano is an aged cheese similar to Parmesan, but saltier and more savory. If you can’t find it, use Parmesan cheese and a few more pinches of salt.
More Mac and Cheese Recipes
We’ve got traditional mac and cheese recipes too! Here are a few of our top favorite ways to make this classic:
- Go classic with Homemade Mac and Cheese
- Try Pesto Mac and Cheese
- Opt for family favorite Best Gouda Mac and Cheese or White Cheddar Mac and Cheese
- Go decadent with Truffle Mac and Cheese
from A Couple Cooks https://ift.tt/uXiHsIF
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