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!
- Yield
- 6 Servings
- Serving size
- 1 cup, 1/6 of recipe
- Rating
- 4.18 of 5 (38 ratings)
Food groups
- Dairy: 1 1/4 cups
- Grains: 1 1/2 ounces
- Vegetables: 1/2 cups
Ingredients
- 2 cups uncooked elbow macaroni
- 4 tablespoons all-purpose flour
- 2 cups 1% milk
- 2 cups low-fat cheddar cheese, shredded
- 1/2 teaspoon black pepper
- 2 cups cooked broccoli, chopped
Directions
- Wash hands with soap and water.
- Cook macaroni, following the instructions on the package.
- Drain the cooked macaroni and return to the pan.
- While the macaroni is still warm, sprinkle in the flour and stir thoroughly.
- Over medium heat, slowly stir the milk into the macaroni.
- Add the cheese and pepper.
- Stir over medium heat until the milk and 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.
- Refrigerate leftovers.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 326.29 |
| Total Fat | 9.38 g |
| Saturated Fat | 5.39 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 32.69 mg |
| Carbohydrates | 39.11 g |
| Dietary Fiber | 3.6 g |
| Total Sugars | 5.54 g |
| Added Sugars included | 0 g |
| Protein | 20.51 g |
| Calcium | 417 mg |
| Potassium | 287 mg |
| Sodium | 276.39 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 45 mg |
| Phosphorus | 366 mg |
| Selenium | 40 mg |
| Zinc | 3 mg |
| Vitamin A | 133 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 1 mcg |
| Vitamin C | 25 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 55 mcg |
| Folate | 161 mcg |
| Thiamin | 0.4 mg |
| Riboflavin | 0.5 mg |
| Niacin | 2 mg |
| Choline | 36 mg |
Notes
Fresh or frozen broccoli can be used.
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Source
Recipe by: Eating Smart, Being Active — Colorado State University and University of California at Davis
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/macaroni-cheese-broccoli. Federal works are public domain in the United States.