Macaroni & Cheese with Broccoli
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!
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 6
- Cuisine: American
- Difficulty: Easy
Dietary
- Vegetarian
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- High-Protein
Tags
- comfort food
- quick
- savory
- kid-friendly
- classic
Ingredients
- 2 cup elbow macaroni (uncooked)
- 4 tablespoon all-purpose flour
- 2 cup milk (1%)
- 2 cup cheddar cheese (low-fat, shredded)
- 0.5 teaspoon black pepper
- 2 cup broccoli (cooked, chopped)
Instructions
- Cook elbow macaroni, following the instructions on the package.
- Drain the cooked elbow macaroni and return to the pan.
- While the elbow macaroni is still warm, sprinkle in the all-purpose flour and stir thoroughly.
- Over medium heat, slowly stir the milk into the elbow macaroni.
- Add the cheddar cheese and black pepper.
- Stir over medium heat until the milk and cheddar cheese thicken into a creamy sauce, approximately 7-10 minutes.
- Stir in the broccoli; heat thoroughly.
- Taste; add a small amount of salt, if needed.
Notes
Fresh or frozen broccoli can be used.
Nutrition (per serving)
- Calories: 326
- Protein: 20.5 g
- Carbohydrates: 39.1 g
- Fat: 9.4 g
- Fiber: 3.6 g
- Sodium: 276 mg
- Saturated Fat: 5.4 g
- Sugar: 5.5 g
- Cholesterol: 33 mg