8 Ratings
  • 4 star values: 3
  • 5 star values: 3
  • 3 star values: 2

Cheesy macaroni and broccoli are topped with bread crumbs and baked to perfection. Kid-friendly comfort food at its finest.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of lightly salted water to a boil. Cook broccoli and elbow macaroni in the boiling water, stirring occasionally, until pasta is tender yet firm to the bite, about 8 minutes. Drain.

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  • Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.

  • Melt butter in a large, heavy skillet over low heat. Add onion; cook and stir until slightly softened, about 2 minutes. Add flour; cook until golden and well combined, about 1 minute. Raise heat to medium-high. Whisk in milk and chicken broth and bring to a boil. Cook and stir until sauce is smooth and thick, about 5 minutes more. Season with salt and pepper. Remove from heat.

  • Stir Cheddar cheese into the sauce; add the cooked broccoli and macaroni. Mix well and pour into the prepared baking dish. Top with breadcrumbs and Parmesan cheese. Spray cooking spray on top.

  • Bake in the preheated oven until set, 15 to 20 minutes. Place under the broiler; cook until breadcrumbs are golden, about 3 minutes more.

Nutrition Facts

298 calories; 11.4 g total fat; 34 mg cholesterol; 386 mg sodium. 34.9 g carbohydrates; 13.9 g protein; Full Nutrition


Reviews (6)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/09/2018
My husband and I both really liked this! I used frozen broccoli florets and just heated them up until all the extra moisture from them was gone. I added a touch of turmeric in addition to salt and pepper too. Next time I will probably go 1 1/2 times the amount of sauce as the noodles absorbed a lot of it (and I like saucy mac and cheese). This makes a whole bunch of mac'n'cheese so there will be plenty of leftovers (no complaints here!)!
(4)

Most helpful critical review

Rating: 3 stars
08/09/2018
I thought the pasta was good but nothing special. I had added a bit of bacon to it because bacon. Felt it could also use a bit of seasoning maybe some hot sauce? And more cheese. There s never enough cheese.
8 Ratings
  • 4 star values: 3
  • 5 star values: 3
  • 3 star values: 2
Rating: 5 stars
03/09/2018
My husband and I both really liked this! I used frozen broccoli florets and just heated them up until all the extra moisture from them was gone. I added a touch of turmeric in addition to salt and pepper too. Next time I will probably go 1 1/2 times the amount of sauce as the noodles absorbed a lot of it (and I like saucy mac and cheese). This makes a whole bunch of mac'n'cheese so there will be plenty of leftovers (no complaints here!)!
(4)
Rating: 5 stars
05/09/2018
Creamy and yummy. I used jalapeno white cheddar (as this is what I had on hand) but would like to use sharp cheddar next time. Used 1 onion. Substituted almond milk for regular milk. I will definitely make this again. For homemade bread crumbs use 1 slice bread.
(2)
Rating: 3 stars
08/09/2018
I thought the pasta was good but nothing special. I had added a bit of bacon to it because bacon. Felt it could also use a bit of seasoning maybe some hot sauce? And more cheese. There s never enough cheese.
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Rating: 3 stars
06/15/2018
Bland but not bad.
Rating: 4 stars
02/09/2019
This was pretty good, but I definitely agree with other reviews that said it needs more flavor. I had added some garlic powder and red pepper flakes into the sauce, but I think next time I’ll add more flavor or jalapeños or something. Definitely makes less than the serving size says. I made it for what it said was 5 servings, but my husband and I ate it all alone (and we ate pretty normal servings with seconds).
Rating: 3 stars
06/11/2019
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Rating: 4 stars
09/30/2018
I made this but I added 4 ounces of cream cheese and 4 ounces of sour cream it was good but not cheesy enough. Next time I will add another 8 ounces shredded cheddar and mozzarella.
Rating: 1 stars
06/11/2019
And, how is this “skinny”?