Can I use frozen broccoli?

Fresh broccoli gives you the best texture and color. Frozen florets can work in a pinch: you only need to cook them until warmed through.

Can I use all cheddar instead of mixing cheeses?

Yes. Use 1 cup of shredded cheddar in place of the ½ cup mozzarella and ½ cup cheddar. The sauce will be slightly less stretchy but still delicious. Sharp cheddar gives the strongest flavor.

What pasta shape works best?

Any short, ridged pasta works well, like macaroni, shells, cavatappi, rotini, or penne. The more surface area and curves, the better the sauce clings.

This Broccoli Mac and Cheese Is a Great Healthy Dinner For Kids & Adults

Name: Healthy Broccoli Mac and Cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 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; 3/4 cup 2% milk; 1/2 cup shredded mozzarella cheese; 1/2 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)

Healthy Broccoli Mac and Cheese

Print Recipe

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5 from 4 reviews

This broccoli mac and cheese is creamy, cheesy, and packed with fiber: all in one pot in just 20 minutes! It’s the easy vegetarian dinner your weeknight rotation has been missing.

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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
3/4 cup 2% milk
1/2 cup shredded mozzarella cheese
1/2 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)

Instructions

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).
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 1/4 teaspoon kosher salt. Cook 2 minutes more until bright green and tender. Remove the broccoli from the pan (and wipe it out if necessary).
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 1/2 teaspoon salt. (If the sauce is too sticky, you can add 1/4 cup more milk to get a creamier texture.)
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 1/4 teaspoon kosher salt. If desired, sprinkle with Italian panko and serve.

Notes

*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.

Find it online: https://www.acouplecooks.com/healthy-mac-and-cheese-broccoli/