Luscious, creamy, and comforting, our easy, one-pot Broccoli Mac and Cheese recipe is the BEST way to eat your veggies!
Delicious without being decadent, this savory, scrumptious Broccoli Mac and Cheese brings all the rich flavor without all the fat or calories! Featuring yummy Monterey Jack and cheddar cheeses and made with broccoli florets, cauliflower, vegetable broth, and whole wheat elbow macaroni, this recipe makes it super easy to sneak lots of nutrition into a dish your kids will actually love!
What Makes Our Broccoli Mac & Cheese a Healthier Choice
In short: More veggies, more fiber, and fewer calories are what make this “skinny” macaroni and cheese a better option! Our remarkable recipe has four entire cups of broccoli, vegetable broth instead of milk, and creamy pureed cauliflower in place of butter and flour – it’s loaded with nutrition! To up your game, you can even swap in whole-wheat pasta!
Now, I’m not going to say “you can’t tell the difference” because you can, but I WILL say this mac & cheese recipe is creamy, comforting, and full of fantastic flavor! Your family will totally enjoy it!
Other Healthier Mac & Cheese Recipes
- Lightened Up Buffalo Macaroni & Cheese Bake is incredibly delicious, but less indulgent than regular mac n cheese. SO creamy!
- Butternut Squash Mac n Cheese brings fall flavors together with sage, onion, and butter to create a memorable addition to any meal!
Ingredients
Pasta: We’re using regular elbow macaroni for this Mac & Cheese, but you can also use whole wheat macaroni if you prefer.
Cheese: Monterey Jack and cheddar cheese bring all the creamy, cheesy goodness to this dish!
Veggies: This recipe is loaded with broccoli florets (frozen works great!), an entire head of cauliflower, and vegetable broth – so many healthy ingredients in a scrumptious MAC & CHEESE!
Seasoning: Season this side dish with garlic powder and a little salt & pepper – that’s all it needs!
How to Make Broccoli Macaroni & Cheese
STEP ONE: Make a cauliflower puree by pulsing steamed cauliflower and vegetable broth together in a blender until smooth and creamy. Season it with the garlic powder, salt & pepper, and then set it aside for now.
STEP TWO: Cook the macaroni according to the package directions until al dente. In the last 5 minutes of cooking, add the broccoli florets to the water with the pasta and let them finish cooking together. Drain the water from the pot, keeping (or returning) the pasta and broccoli back to the pot.
STEP THREE: Reduce the heat to low and cover the pasta and broccoli with the cauliflower puree. Add in the shredded Monterey Jack and cheddar cheeses, stirring gently and allowing them to melt.
STEP FOUR: Check the seasoning and add salt and pepper to your taste. Serve warm as a stand-alone dish or alongside your favorite meals.
Tips for Success
- For a meaty, full-meal dinner, add in a protein like shredded rotisserie chicken, diced ham or ground sausage. .
- Chopping the broccoli into very small pieces makes this dish even more kid-friendly!
- You can substitute chicken broth for the vegetable broth, if needed.
- For a fun crunch, garnish with cracker crumbs or croutons.
- Elbow macaroni is the most often-used pasta for mac & cheese (hence the name!), but other sturdy, bite-sized pasta, like shells, bowties, or orecchiette, will also work!
- This comfort food pairs perfectly with grilled chicken, seared salmon filets, or just about anything else!
What Kind of Cheese is Best for Macaroni and Cheese?
First of all, regardless of the TYPE of cheese you use, you should use block cheese and shred it yourself – especially for Mac & Cheese. Pre-shredded cheese is coated with cellulose to keep it from sticking together. This also means it doesn’t melt as gooey and creamy as block cheese.
As for the type of cheese, the best cheeses are the ones you love! Cheddar is classic (though aged or extra sharp doesn’t melt AS smoothly). Mozzarella, gruyere, cream cheese, and brie are super creamy when melted. Monterey Jack, fontina, Gouda, and Parmesan all have distinctively delicious flavors. Experiment until you find the type – or the blend – you love the best!
Can You Add Other Ingredients to Macaroni and Cheese?
Next to the creamy, dreamy, oooey, gooey taste & texture of this classic comfort food, we love the versatility of mac and cheese! You can garnish it with Panko, croutons, cracker crumbs, parmesan or bacon for an amazingly crispy topping. Add in a hefty serving of protein from rotisserie chicken, diced ham, beef, or sausage crumbles to make broccoli mac and cheese a full family dinner. Or, for a more grown-up version, consider sundried tomatoes, green onions, or a splash of hot sauce – spectacular! Of course, you can even mix and match the cheese for a variety of flavors!
A Collection of Incredible Mac & Cheese Recipes
- Classic Macaroni and Cheese
- 30-Minute Crab Mac & Cheese
- Hamburger Mac and Cheese
- Crock Pot Mac & Cheese
- Taco Mac and Cheese Pasta Bake
- Caprese Mac n Cheese
*This post originally posted on 01/05/2017.
Equipment
Ingredients
Cauliflower Puree
- 1 small head cauliflower cut into florets and steamed (see note)
- ½ cup vegetable broth
- ½ teaspoon garlic powder
- Salt & pepper to taste
Broccoli Mac and Cheese
- 12 ounces elbow macaroni
- 4 cups frozen broccoli florets
- 1 batch cauliflower puree
- 1 ⅓ cups Monterey Jack cheese shredded
- 1 ⅓ cups sharp cheddar cheese shredded
- Salt & pepper to taste
Instructions
Cauliflower Puree
- Add the steamed cauliflower and vegetable broth to a blender. Cover and pulse until smooth and creamy. Season with garlic powder, salt, and pepper and pulse to mix. Set aside.
Broccoli Mac and Cheese
- Fill a large pot 3/4 full with water, add a generous amount of salt, and bring it to a boil. Add the pasta and cook according to the package directions until al dente. During the last 5 minutes of cooking time, add the broccoli florets to the pot with the pasta. Drain and return the pasta and broccoli to the pot.
- Turn the heat down to low and return the pot to the stovetop. Add the cauliflower puree, Monterey Jack cheese, and sharp cheddar cheese. Stir occasionally until the cheese has melted.
- Check the seasoning and add salt and pepper to taste. Serve warm.
Notes
- Stovetop – Place the florets in a steamer basket over an inch of boiling water in a large pot. Cove and steam for 7-9 minutes until fork-tender.
- Microwave – Place the florets in a microwave-safe bowl with 2-3 tablespoons of water. Cover the bowl with its lid or an upside-down plate. Microwave on high for 3-5 minutes, cooking longer as needed until fork-tender. Carefully remove the plate (away from your face as steam will come out) and drain any excess water from the bowl.
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