web
analytics
This delicious baked macaroni & cheese with broccoli is a healthy make-over of the classic casserole. But with its crunchy golden brown breadcrumb topping and uber-creamy cheese sauce you won’t miss a thing. This is a family weeknight dinner favorite and is ready in just 45 minutes!
Macaroni and Cheese with Broccoli | Vegetarian | Whole Grain | Casserole | Kid Friendly | Comfort Food |Healthy Seasonal Recipes | Katie Webster
I originally shared this recipe on January 11, 2011. I have updated the images and some of the text today.

 For those of us who are committed to eating healthfully, frozen produce is super helpful. By the end of the week, or if you’re snowed in (yes, that does happen in Vermont in the Spring!) with an empty produce bin, having frozen vegetables handy can mean the difference between a healthy home-cooked meal and fat-laden take-out. And don’t worry about the nutrition end of it. Did you know that frozen vegetables can actually be more nutritious than fresh? This happens in some cases because they are picked and frozen at the peak of their nutrition.

Macaroni and Cheese with Broccoli | Vegetarian | Whole Grain | Casserole | Kid Friendly | Comfort Food |Healthy Seasonal Recipes | Katie Webster

Here is my cheesy, ooey, gooey Macaroni and Cheese with Broccoli. It is comforting (and healthy) for a mid-week supper. Honestly my family loves it so much they request it for special occasions too, like for their birthday dinners. I even made it one year for Valentine’s Day baked in a heart-shaped baking dish.

Macaroni and Cheese with Broccoli | Vegetarian | Whole Grain | Casserole | Kid Friendly | Comfort Food |Healthy Seasonal Recipes | Katie Webster

With it’s creamy cheesiness, I don’t even think they know how healthy it is. I love that it requires no planning because the ingredients are always on hand.

Macaroni and Cheese with Broccoli | Vegetarian | Whole Grain | Casserole | Kid Friendly | Comfort Food |Healthy Seasonal Recipes | Katie Webster

I usually use a 10-ounce box of frozen chopped broccoli, but a large crown of chopped fresh works well to if you happen to have it. I’ve also made it with edamame, which my kids will gobble up like jellybeans. Try it with whatever vegetable your family will eat.

Macaroni and Cheese with Broccoli | Vegetarian | Whole Grain | Casserole | Kid Friendly | Comfort Food |Healthy Seasonal Recipes | Katie Webster

macaroni & cheese with broccoli
Rate this recipe
Average: 5/5
1 ratings

Prep Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Calories per serving: 401

Fat per serving: 7.4 g

Saturated fat per serving: 1.7 g

Carbs per serving: 62.6 g

Protein per serving: 20.5 g

Fiber per serving: 9.5 g

Sugar per serving: 8 g

Sodium per serving: 744 mg

macaroni & cheese with broccoli

This delicious baked macaroni & cheese with broccoli is a healthy make-over of the classic casserole. With its crunchy golden brown breadcrumb topping and uber-creamy cheese sauce you won't miss a thing. This is a family weeknight dinner favorite and is ready in just 45 minutes!

Ingredients

  • 12 -ounces whole-wheat macaroni, about 3 cups, uncooked
  • 1 large broccoli crown, chopped (about 4 cups) or 1 10-ounce box frozen chopped broccoli, thawed
  • 2 1/2 cups milk, preferably non-fat, divided
  • 1/4 cup flour
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 1/2 cups shredded extra-sharp cheddar cheese (6 ounces)
  • Crumb topping
  • 3 tablespoons dry breadcrumbs, preferably whole-wheat (see ingredient note*)
  • 3/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 teaspoons extra-virgin olive oil

Instructions

  1. Preheat oven to 400 degrees F. Coat a 2-quart baking dish with cooking spray. Bring a large pot of salted water to a boil.
  2. When water boils cook macaroni 4 minutes less than package instructions. Add the raw fresh broccoli if using (the frozen broccoli goes in later if you are using that.) Continue cooking for 2 minutes longer until the pasta is slightly undercooked (the broccoli should be bright green and crisp tender.) Drain thoroughly and return to the pot.
  3. Meanwhile prepare cheese sauce. Heat 2 cups milk in a medium saucepan over medium-high heat, stirring often until steaming hot. Whisk together the remaining 1/2 cup cold milk, flour, Dijon, 3/4 teaspoon salt and white pepper in a medium bowl until completely smooth. Whisk the flour mixture into the steaming milk and bring to a simmer whisking often until smooth and thickened. Remove from the heat and stir in the cheese. If using the frozen thawed broccoli stir it into the cheese sauce.
  4. Stir the cheese sauce into the pasta. Transfer the pasta mixture into the prepared baking dish. Stir together breadcrumbs, paprika, 1/4 teaspoon salt, garlic powder in a small bowl. Drizzle in olive oil and stir until completely combined. Sprinkle the crumbs over the pasta and transfer to the oven. Bake until the pasta is bubbling and the topping is golden, 15 to 20 minutes.

Notes

8 mg cholesterol, 0 g added sugars

https://www.healthyseasonalrecipes.com/macaroni-and-cheese-with-broccoli/

Here is the original image associated with this blog post.

macaroni and cheese with broccoli