Baked Broccoli Cheddar Macaroni is pasta that feels cozy but still uses lighter ingredients.
Whole wheat noodles and fresh broccoli get mixed into a creamy cheddar sauce with a hint of Dijon for extra kick. It’s topped with a golden breadcrumb topping that gives you that mix of creamy and crunchy in every bite.
This one works for family dinners since it’s hearty and easy to scoop out, and it reheats well if you want leftovers for the week.
Why You’ll Love This Baked Broccoli Macaroni and Cheese
Healthy Twist on Comfort Food
Whole wheat pasta and broccoli keep this recipe lighter while still satisfying.
Balanced Texture
Creamy cheese sauce pairs with a crunchy breadcrumb topping.
Family-Friendly
The recipe makes enough for a full dinner and can be portioned easily.
Tips and Tricks
Toasting Breadcrumbs
Make sure to toast breadcrumbs until lightly golden so they stay crunchy after baking.
Mixing Sauce Smoothly
Whisk the milk and flour well before heating to avoid lumps in the cheese sauce.
Ingredient Substitutions
Pasta
Use penne or rotini instead of macaroni if that’s what you have on hand.
Cheese
Swap cheddar with Colby Jack, Monterey Jack, or mozzarella.
Milk
Any milk, including 2% or unsweetened almond milk, can replace skim milk.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals, stirring to keep the sauce creamy.
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Baked Broccoli Macaroni and Cheese
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Equipment
Ingredients
- 2½ cups whole wheat elbow macaroni
- ⅛ teaspoon salt for pasta cooking water
- 2½ cups broccoli florets
- 1 teaspoon butter
- ⅓ cup fresh breadcrumbs
- 3 tablespoon grated parmesan cheese divided
- 2½ cups skim milk
- ⅓ cup all-purpose flour
- ½ onions diced
- 1 cup reduced-fat shredded cheddar cheese
- 1 teaspoon dijon mustard
- salt to taste
- fresh ground black pepper to taste
Instructions
- In a large pot, boil lightly salted water.
- Add macaroni and cook following package directions.
- Add broccoli to the pot 3 minutes before pasta is done.
- Drain pasta and broccoli in a colander. Return them to the pot.
- In a large saucepan, melt butter over medium heat.
- Add breadcrumbs and cook, stirring often, until lightly golden, about 2 minutes.
- Remove from heat and transfer crumbs to a small bowl.
- Stir in 1 tablespoon parmesan cheese and set aside.
- In the same saucepan, whisk milk and flour until smooth.
- Add onion and bring to a boil over medium-high heat, whisking often.
- Reduce heat and simmer until thickened, about 2 minutes.
- Remove from heat and whisk in cheddar cheese, mustard, salt, pepper, and the remaining 2 tablespoons parmesan cheese.
- Pour cheese sauce over pasta and broccoli in the pot.
- Toss until evenly coated.
- Transfer mixture to a baking dish.
- Sprinkle breadcrumb mixture evenly over the top.
- Bake at 350°F until bubbly around edges, 20–25 minutes.
- Divide into 8 portions and serve.
Notes
Nutrition
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