Deliciously Healthy Broccoli Mac and Cheese: A Quick & Creamy Family Favorite
This broccoli mac and cheese recipe is not just an easy and incredibly tasty dinner, but it’s also a wholesome meal your entire family will absolutely love!
Let’s be honest, who doesn’t cherish a warm bowl of mac and cheese? It’s a nostalgic comfort food that often transports us back to childhood. I’ll gladly admit my affection for a good boxed mac and cheese; it’s practically a staple in many households, especially with little ones. My son, Crosby, is a prime example – mac and cheese and pizza seem to be two universal foods kids are born loving. While he’s also a fan of my green smoothies (proud mom moment!), mac and cheese definitely holds a special place in his heart, and ours.
However, the frequency of boxed mac and cheese on our dinner table had reached a comical level. After three mac and cheese dinners in two weeks, even my incredibly patient husband, bless his heart, gently hinted that he might be growing tired of it. As much as I adore Annie’s organic mac and cheese, it was clear we needed a fresh, homemade alternative. It was time to switch things up and create a version we could all feel great about eating more often.
That’s where this incredible homemade broccoli mac and cheese comes in. It’s a game-changer! Not only is it unbelievably delicious and creamy, but it also comes together in less than 30 minutes, making it a perfect solution for busy weeknights. This recipe truly offers the best of both worlds: the comforting appeal of classic mac and cheese, elevated with a boost of healthy vegetables and wholesome ingredients.
Why You’ll Love This Healthy Broccoli Mac and Cheese
- Quick & Easy: Ready in under 30 minutes, it’s perfect for those busy evenings when you need a satisfying meal fast.
- Family-Friendly: Even the pickiest eaters will happily devour this cheesy pasta, often without even realizing how much goodness they’re getting from the broccoli.
- Healthier Twist: Made with whole wheat pasta, 2% milk, and a generous amount of broccoli, it’s a guilt-free indulgence.
- Incredibly Flavorful: Freshly grated sharp cheddar, sautéed garlic, and onion create a rich, complex cheese sauce that tastes gourmet.
- Customizable: Easily adapt the flavors to suit your family’s preferences, whether that means more garlic or less!
How to Make Broccoli Mac and Cheese
Making this creamy broccoli mac and cheese is surprisingly simple and follows a straightforward process that maximizes flavor while minimizing prep time. Here’s a step-by-step breakdown:
First things first, take your frozen broccoli out of the freezer and let it sit on the counter. This allows it to begin thawing gently while you prepare the other components of the meal, ensuring it cooks quickly and evenly when added to the sauce.
Next, grab a large dutch oven or a spacious saucepan. This will be your main pot for building that incredible cheese sauce. Add your olive oil, then introduce the diced garlic and onion. This aromatic duo is key to building a deep, savory base for your mac and cheese, adding layers of flavor that you simply won’t get from a boxed mix. Sauté them until they are fragrant and translucent, softening beautifully to infuse the oil with their essence.
While your garlic and onion are sizzling away, get your pasta cooking on another burner. Follow the package instructions for your whole wheat shells, aiming for an al dente texture. You want the pasta to have a slight bite, as it will continue to cook slightly when combined with the hot cheese sauce.
Once the garlic and onion have reached that perfect, softened state, it’s time to create the luscious cheese sauce. Add the 2% milk, freshly grated sharp cheddar cheese, cornstarch (our secret for a perfectly thick sauce!), and a dash of paprika to the dutch oven. Whisk continuously over medium heat. The cornstarch will help the sauce thicken beautifully, giving it that luxurious, creamy texture we all crave in mac and cheese. Keep whisking until the sauce is smooth, velvety, and thick enough to coat the back of a spoon – typically about 8-10 minutes.
Finally, combine everything! Drain your cooked pasta and add it directly to the rich cheese sauce in the dutch oven. Stir in the partially thawed broccoli florets. Continue to stir gently until the broccoli is thoroughly heated through and perfectly tender-crisp. Taste and adjust with salt and pepper as needed – don’t be shy, seasoning is crucial for bringing out all the flavors! And just like that, dinner is served!
The Wholesome Twist: Why This Recipe Shines
Pasta and cheese hold an undeniable spot as one of my ultimate favorite food combinations. This broccoli shells and cheese recipe was born from a desire to enjoy that comfort without the typical heavy feeling, transforming it into the healthiest possible way to justify indulging in mac and cheese for a meal. It’s truly a celebration of flavor and smart ingredient choices.
The magic starts with our homemade cheese sauce, crafted from nutritious 2% milk and generous amounts of freshly grated sharp cheddar cheese. This combination delivers incredible creaminess and a robust cheesy flavor without being overly rich. We then mix this velvety sauce with an entire bag of frozen broccoli florets – a brilliant way to sneak in extra vegetables, boosting the dish’s nutritional profile with fiber, vitamins, and minerals. Paired with hearty whole wheat pasta shells, this dish becomes a powerhouse of wholesome goodness.
I also love to load up this dish with plenty of fresh garlic and onion. They truly bring the sauce to life with their pungent, savory notes, adding an incredible depth of flavor that can’t be replicated. If you’re cooking for particularly picky eaters, or if you prefer a milder taste, feel free to halve the amounts of garlic and onion. The dish will still be wonderfully delicious, just with a slightly less assertive aromatic profile. The beauty of homemade cooking is that you can always adjust to your family’s preferences!
The Perfect Texture and Flavor Profile
This broccoli mac and cheese genuinely turned out incredibly cheesy, wonderfully creamy, and undeniably delicious. Every bite offers a delightful combination of tender pasta, vibrant broccoli, and a rich, savory cheese sauce that clings perfectly to each shell. After enjoying a hearty bowl, I didn’t experience that heavy, sluggish feeling that sometimes comes with traditional mac and cheese. The addition of broccoli made me feel less guilty about having pasta for dinner, turning it into a truly satisfying and balanced meal.
For me, choosing whole wheat shells is always the way to go when it comes to pasta. As someone who can be quite sensitive to certain types of pasta, I’ve found that whole wheat pasta consistently leaves me feeling light, energized, and most importantly, not bloated. It’s a fantastic source of fiber and offers a nuttier flavor that complements the sharp cheddar beautifully. If you haven’t tried it yet, I highly recommend making the switch – it truly makes a difference!
Tips for Success & Variations
The delightful thickness of the homemade cheese sauce in this recipe might even remind you of a classic Velveeta-style mac, but with a profoundly fresher and more authentic taste. The secret to achieving this superior flavor and texture lies in a few key details:
- Freshly Grated Cheese is a Must: One crucial tip – always, always buy blocks of sharp cheddar cheese and grate it yourself. Pre-shredded cheeses often contain anti-caking agents that can make your sauce gritty and prevent it from melting as smoothly. The flavor difference alone is monumental and absolutely worth those extra few minutes spent grating! Freshly grated cheese melts beautifully, creating a silky, consistent sauce.
- Don’t Overcook the Pasta: Cook your whole wheat pasta shells to a firm al dente. They will absorb some of the cheese sauce and continue to soften slightly, so you want them to be perfectly tender, not mushy.
- Adjust Broccoli to Your Liking: While we use frozen broccoli for convenience and speed, you can certainly use fresh broccoli florets. Just steam or blanch them briefly before adding to the sauce to ensure they are tender. You can also vary the amount of broccoli; if you love veggies, add more!
- Boost the Protein: For a more substantial meal, consider stirring in some cooked shredded chicken, white beans, or even some crispy pan-fried tofu cubes at the end.
- Spice It Up: A pinch of cayenne pepper or a dash of hot sauce can add a wonderful kick if you enjoy a little heat.
If you’re a fan of the classic combination of broccoli and cheese, you absolutely must try my broccoli cheese soup recipe next. It’s another comforting, veggie-packed delight!
Are you making this absolutely delicious and healthy broccoli mac and cheese recipe? I would love to see your culinary creations! Don’t forget to tag me on Instagram @buildyourbite and use the hashtag #buildyourbite with your amazing recipe photos! Happy cooking!
More Wholesome & Delicious Pasta Recipes to Try:
- Creamy Sharp Cheddar Mac & Cheese
- Greek Yogurt Mac and Cheese
- Easy Crockpot Baked Ziti
- Meatless Million Dollar Baked Ziti
- Healthy Baked Spaghetti
- Vegan Creamy Tomato Shells
Broccoli Mac and Cheese
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Ingredients
- 16 oz whole wheat pasta shells
- 10 oz frozen broccoli
- 4 cups sharp cheddar cheese, freshly grated
- 2 tablespoons olive oil
- 1 small onion, diced
- 10 cloves garlic, minced
- 1 1/2 cups 2% milk
- 2 tablespoons corn starch
- 3 teaspoons salt
- 1 teaspoon pepper
- 1/4 teaspoon paprika
Instructions
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Remove the frozen broccoli from its packaging and set it on the counter to begin thawing while you start preparing the rest of the meal. This helps it cook faster later.
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In a large Dutch oven or a spacious saucepan, add the olive oil, followed by the diced garlic and onion (refer to notes for adjustment).
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Sauté the garlic and onion over medium-high heat for 10 to 12 minutes, or until the onion becomes soft and translucent, and the garlic is fragrant but not browned. This step builds a robust flavor base.
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While the garlic and onion are cooking, start boiling water for your whole wheat pasta. Cook the shells according to package instructions until they are al dente. Drain well.
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Once the onion and garlic have cooked down, reduce the heat to medium-low. Add the milk, freshly grated sharp cheddar cheese, cornstarch, and paprika to the pan.
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Whisk or stir continuously for 8 to 10 minutes, allowing the sauce to thicken into a smooth, creamy consistency. Ensure no lumps remain.
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Add the cooked pasta and the partially thawed broccoli florets to the cheese sauce. Stir gently until all ingredients are well combined and the broccoli is heated through and tender-crisp.
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Season generously with salt and pepper to taste. Serve immediately and enjoy your deliciously healthy broccoli mac and cheese!
Notes
Nutrition
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