This easy homemade broccoli mac and cheese is a delicious way to pack extra vegetables into an all-time kid favorite. Lightened up compared to classic versions, it combines high-fiber pasta, plenty of broccoli, and a creamy reduced-fat cheddar sauce, then bakes under a golden parmesan-and-breadcrumb topping for a family-friendly dinner that feels comforting without being heavy.
Baked Broccoli Macaroni and Cheese
Macaroni and cheese is pure comfort. Over the years there are many variations, but this broccoli mac and cheese is a favorite with kids and adults alike. Made with high-fiber elbows, generous broccoli, and a lighter cheddar sauce made from skim milk and reduced-fat cheese, it bakes until bubbly and crunchy on top. It’s also great for meal prep and reheats well for lunches or leftovers.
Why This Broccoli Mac and Cheese Is a Keeper
This lighter version is perfect when you crave macaroni and cheese but don’t want to use a whole day’s worth of calories on one meal. First posted in 2013, it remains a family favorite—even among those who aren’t big broccoli fans.
- Veggie-packed: Each serving includes a generous amount of broccoli, not the tiny bits often found in store-bought mixes.
- Lightened up: Uses reduced-fat cheese and skim milk to keep the sauce creamy without heavy cream.
- High-fiber pasta: Substituting a high-fiber elbow pasta adds fiber while retaining a traditional texture.
- Great for meal prep: Makes reliable leftovers that reheat well, or prepare in advance for the week.
Baked Broccoli Mac and Cheese
Protein: 18g
Carbs: 44g
Fat: 10g
Fiber: 6g
Ingredients
- 12 oz high-fiber elbow pasta (or regular elbows)
- 1 1/2 tbsp butter
- 1/4 cup minced onion
- 1/4 cup all-purpose flour
- 2 cups skim milk
- 1 cup fat-free chicken broth (or vegetable broth for vegetarian)
- 8 oz (about 2 cups) reduced-fat sharp cheddar (such as Cabot 50%)
- Salt and freshly ground pepper, to taste
- 12 oz fresh broccoli florets (pre-cut is fine)
- 2 tbsp grated Parmesan
- 1/4 cup seasoned breadcrumbs (or panko)
- Cooking spray
Instructions
- Preheat the oven to 375°F (190°C). Lightly spray a baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Add the pasta and broccoli and cook according to the pasta package instructions until al dente (or about 2 minutes under the package recommendation). Drain and set aside.
- In a large heavy skillet, melt the butter over low heat. Add the minced onion and cook about 2 minutes until softened. Stir in the flour and cook another minute until the flour is golden and fully combined with the butter and onion to form a roux.
- Slowly whisk in the skim milk and chicken (or vegetable) broth, then raise the heat to medium-high. Bring the mixture to a boil, whisking constantly. Continue cooking and whisking for about 5 minutes, until the sauce is smooth and thickened. Season with salt and pepper.
- Remove the skillet from the heat and stir in the shredded reduced-fat cheddar until melted and smooth. Taste and adjust seasoning as needed.
- Fold the drained pasta and broccoli gently into the cheese sauce. Transfer the mixture to the prepared baking dish. Sprinkle the top with grated Parmesan and the seasoned breadcrumbs, and mist the top lightly with cooking spray so the topping browns nicely.
- Bake for 15–20 minutes, then place under the broiler for a few minutes if you want the breadcrumbs golden and crisp. Watch carefully while broiling to prevent burning.
Last Step
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Nutrition
Serving: 1 cup • Calories: 315 kcal • Carbohydrates: 44 g • Protein: 18 g • Fat: 10 g • Saturated Fat: 1.4 g • Cholesterol: 7 mg • Sodium: 216 mg • Fiber: 6 g • Sugar: 4 g
Ingredients You’ll Need
Below are the main ingredients used in this baked broccoli mac and cheese. See the recipe card above for exact measurements.
- High-fiber elbow pasta: Can be swapped for regular, high-protein, or gluten-free pasta.
- Butter: Builds the flavor base for the roux.
- Onion: Finely minced so it blends into the sauce.
- Flour: Thickens the cheese sauce when cooked into the roux.
- Skim milk: Keeps the sauce creamy without added fat from cream.
- Broth (chicken or vegetable): Adds savory depth without extra butter or cheese.
- Reduced-fat sharp cheddar: Gives robust flavor with fewer calories.
- Fresh broccoli florets: Pre-cut florets save prep time.
- Grated Parmesan and seasoned breadcrumbs: Create a golden, flavorful topping.
- Cooking spray: Helps the topping brown and prevents sticking.
How to Make Broccoli Mac and Cheese
Summary of the process: cook pasta with broccoli, prepare a roux-based milk-and-broth sauce, stir in the cheddar, combine with pasta and broccoli, top with Parmesan and breadcrumbs, and bake until bubbly and golden.
Tips from the Test Kitchen
- Undercook the pasta slightly: It will finish cooking in the oven; this helps prevent mushy noodles—especially important with alternative pastas (bean or rice-based).
- Whisk constantly: When adding milk and broth, whisk to keep the sauce smooth and free of lumps.
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that can make sauces grainy; shredding from a block yields a silkier sauce.
- Stovetop option: Skip the breadcrumb topping and serve straight from the pot for a quicker stovetop mac and cheese.
- Portion options: Bake in one large dish or in individual oven-safe dishes for controlled portions; you can also halve the recipe and use a 9 x 9–inch dish.
What to Serve With Broccoli Mac and Cheese
This casserole can be a meatless main course, or pair it with a lean protein and a crisp salad for a full meal. Consider roasted chicken, pan-seared pork chops, a fresh cucumber-tomato salad, or baked chicken nuggets for family dinners.
Baked Chicken Breast (Juicy, High-Protein Recipe)
Air Fryer Pork Chops
Cucumber Tomato Salad
Baked Chicken Nuggets
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm in the microwave or covered in a 350°F oven. Add a splash of milk if needed to loosen the sauce.
More Broccoli Recipes You May Enjoy
- Macaroni and Cheese Soup with Broccoli
- Easiest Pasta with Broccoli
- Broccoli and Orzo
- Broccoli Casserole
Photo credit: Jess Larson