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Macaroni and Cheese with Broccoli

Macaroni and Cheese with Broccoli

Macaroni and Cheese with Broccoli

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 55 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 to 6 servings

Broccoli is a great addition to this creamy cheese sauce.

Ingredients

  • 2 c. (about 6 1/2 ounces) whole wheat elbow macaroni

Sauce

  • 2 chicken bouillon cubes
  • ¼ c. boiling water
  • 2 tbsp. corn starch
  • ¾ c. skim milk
  • 1 tbsp. Minced Onion
  • ¼ tsp. Garlic Powder
  • 18 tsp. Ground Black Pepper
  • 18 tsp. Cayenne Pepper
  • ¾ c. (7 ounces) shredded sharp 2% milk cheddar cheese
  • 3 c. frozen broccoli flowerettes, thawed
  • 1 c. topping, your choice: corn flakes, garlic croutons, crushed saltines OR cheese crackers
  • Spanish Paprika

Directions

  1. Preheat oven to 350F.
  2. Cook macaroni according to package directions.
  3. Dissolve bouillon cubes in boiling water; set aside.
  4. Combine corn starch and milk in a medium saucepan.
  5. Add dissolved bouillon cubes, onion, garlic powder, black pepper and cayenne pepper.
  6. Stirring constantly, bring to a boil; boil and stir for 1 minute.
  7. Remove from heat.
  8. Gradually stir in cheeses until melted.
  9. Add cooked pasta and broccoli.
  10. Stir until blended.
  11. Pour mixture into a greased 2-quart casserole dish; top with desired topping.
  12. Sprinkle with paprika, if desired.
  13. Bake 20 to 30 minutes or until brown and bubbly.

Tips

Broccoli can be quickly thawed by adding to hot pasta water immediately before straining macaroni.