Macaroni & Cheese with Broccoli
Broccoli gives flavor, texture, and nutrients to this creamy spin-off of the traditional mac and cheese dish. Try this with roasted squash or sweet potatoes in the fall or winter, roasted beets in the spring, or a tomato salad in the summer for a meal with tasty seasonal veggies!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup, 1/6 of recipe
326
Calories
21g
Protein
39g
Carbs
9g
Fat
4g
Fiber
6g
Sugar
276mg
Sodium
Saturated Fat 5 g · Cholesterol 33 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
uncooked elbow macaroni
2 cups
all-purpose flour
4 tablespoons
1% milk
2 cups
low-fat cheddar cheese, shredded
2 cups
black pepper
1/2 teaspoon
cooked broccoli, chopped
2 cups
Instructions
- 1
Wash hands with soap and water.
- 2
Cook macaroni, following the instructions on the package.
- 3
Drain the cooked macaroni and return to the pan.
- 4
While the macaroni is still warm, sprinkle in the flour and stir thoroughly.
- 5
Over medium heat, slowly stir the milk into the macaroni.
- 6
Add the cheese and pepper.
- 7
Stir over medium heat until the milk and cheese thicken into a creamy sauce, approximately 7-10 minutes.
- 8
Stir in the broccoli; heat thoroughly.
- 9
Taste; add a small amount of salt, if needed.
- 10
Refrigerate leftovers.
Source: USDA MyPlate Kitchen · Eating Smart, Being Active Colorado State University and University of California at Davis
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