Healthy mac and cheese? This recipe has big flavor with less cheese than most and added broccoli for fiber and nutrients!

Healthy Mac and Cheese

Healthy mac and cheese? There are lots of implications around the word healthy (which we’ll get into below). Here’s the thing: mac and cheese can be part of a healthy, balanced diet. And this one is all about balance: it’s got big flavor, a bit less cheese per serving than the standard recipe, and it’s loaded with broccoli for a dose of nutrients and fiber. What’s not to love? This one’s on our regular rotation (and it’s 100% kid friendly: our 5 year old adores it!).

Ingredients in this healthy mac and cheese

The word “healthy” is a loaded term: to many people it connotes shame and diet culture. It’s also incredibly subjective, because there’s no exact definition on exactly what healthy is. Mac and cheese can be part of a healthy, balanced diet when it’s eaten in moderation and served with a balance of fruits and vegetables.

This recipe is an exercise in that balance: it’s got a bit less cheese than the standard mac and cheese recipe, and it’s got broccoli to balance the carbs out with fiber. Of course, you can have your broccoli on the side if you prefer it that way: and it’s just as good. Here’s what you’ll need for this recipe:

  • Pasta: macaroni, shells or short pasta (we used cavatappi)
  • Olive oil
  • Broccoli
  • Butter
  • Flour
  • Milk
  • Mozzarella cheese
  • Cheddar cheese
  • Pecorino Romano cheese
  • Salt
  • Italian panko, for serving: we like to top with seasoned breadcrumbs! Italian panko are seasoned with Italian herbs and salt (you can also use them instead of croutons, like in this Kale Caesar Salad).
Healthy Mac and Cheese

The secret ingredient

The secret ingredient in this healthy mac and cheese? Pecorino Romano cheese! Pecorino Romano is an aged cheese with a very salty, savory flavor. This cheese has long been one of our favorite types of cheese to use because it’s so flavorful. It especially transforms vegetarian dishes because of its intensely savory flavor.

All you need are two tablespoons of grated Pecorino Romano here, and it makes all the difference! Try not to leave it out. (We tried once and it didn’t taste nearly as delicious!) You should be able to find it at your local grocery store in either grated or shredded containers. If you can’t find it, use Parmesan cheese and a few more pinches of salt. 

Healthy Mac and Cheese

Why to add broccoli to healthy mac and cheese

Of course, you can eat the broccoli on the side: or a side salad! But this healthy mac and cheese actually very tasty with the broccoli intermixed. Here’s why we like it:

  • The contrast in texture helps you slow down while eating it. Ever feel like you can quickly inhale a mountain of mac and cheese? The different texture of broccoli helps us to slow down and enjoy each bite, making it a more satisfying meal and helping us eat a reasonable portion size.
  • It adds fiber. There’s no fiber in noodles. But 1 cup of broccoli adds 2.4 grams fiber, which is 5 to 10% of your daily need (this is the amount in one serving of the mac and cheese).
  • It also adds nutrients. Broccoli is also high in nutrients like iron, folate, potassium, manganese, and vitamins C and K1.

Sides for healthy mac and cheese

This healthy mac and cheese is part of our regular repertoire — our 5 year old in particular loves it! And so do we. Here are a few kid friendly and adult friendly side dish ideas to pair with it for an easy weeknight:

Healthy Mac and Cheese

More mac and cheese recipes

We’ve got traditional mac and cheese recipes too! Here are a few of our top favorite ways to make this classic:

This healthy mac and cheese recipe is…

Vegetarian. For gluten-free, use gluten-free pasta.

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Healthy Mac and Cheese

Healthy Mac and Cheese with Broccoli

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


Healthy mac and cheese? This recipe has big flavor with less cheese than most and added broccoli for fiber and nutrients!


  • 8 ounces elbow macaroni, shells or other short cut pasta (if desired, use gluten-free or legume pasta)
  • 1 tablespoon olive oil
  • 4 cups small florets of broccoli (2 heads)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ¾ cup 2% milk
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese (or 1 cup cheddar)
  • 2 tablespoons grated or shredded Pecorino Romano cheese (don’t omit!*)
  • 1/2 to 3/4 teaspoon kosher salt
  • Italian seasoned panko, for serving (optional)


  1. Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, (about 8 minutes; start tasting a few minutes before your package instructions indicate). 
  2. Cut the broccoli into very small florets. In a large saucepan, add a drizzle of olive oil and heat on medium high. Add the broccoli and cook for 4 minutes until tender, then add a splash of water and ¼ teaspoon kosher salt. Cook 2 minutes more until bright green and tender. Remove the broccoli from the pan (and wipe it out if necessary).
  3. In the same pan, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste for 1 minute. Gradually add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the shredded mozzarella, cheddar and Pecorino Romano cheese and continue stirring until the cheese is melted and the sauce is smooth. Add the ½ teaspoon salt. (If the sauce is too sticky, you can add ¼ cup more milk to get a creamier texture.) 
  4. Add the pasta and broccoli to the sauce, stirring to combine, and heat just until the pasta is warmed through. Taste and add the remaining ¼ teaspoon kosher salt. If desired, sprinkle with Italian panko and serve. 


*This is the secret flavor maker. Pecorino Romano is an aged cheese similar to Parmesan, but saltier and more savory. If you can’t find it, use Parmesan cheese and a few more pinches of salt. 

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Healthy mac and cheese

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. Wow! great recipe. I substituted Anthony’s Cheese Powder for the cheddar, and used Oat Milk. Added some diced ham I needed to use up. We thoroughly enjoyed this recipe.

  2. Thank you so very much for your Recipe!!! I absolutely love this Recipe!
    I did put my own little twist into it, as it was a little to Thick there in the End, I’ve added instead to the extra 1/4 cup of Milk, more like an extra 1/2 Cup of the Milk. Then at the very End I also added about 1/4 Cup of the salted Pasta Water (saved from Boiling the Macaroni Pasta) mixed it up real good and it ended up super Delicious! As the Pasta Water was Salted there was no need for any extra Salt other than as directed. I certainly will give this Recipe 5 Stars!!!

  3. I have to start off with making it very clear, I am not a fan of broccoli or Mac and cheese from scratch. I’m talking, all set, no thanks, better luck next time type of hater! Lol

    This was delicious! I could of sat and eaten the whole pan full!!! It pleased my oldest (44), I mean my husband…ha! My youngest, (16), I had to tell to leave some for the rest of us! Thank you for sharing this easy recipe! I stayed it right after putting shake and bake chops in the oven and everything was done and ready, at the same time!! That says allot, especially when trying a recipe for the first time; I feel a recipe always takes the longest the guest time!

    Anyway, just wanted to give you a shout out and a thank you for sharing!

    The only thing I omitted was panto, we were having shake and bake so the need for crunch wasn’t necessary. Also, I used all cheddar and ended up adding few more tablespoons of milk.