Healthy Mac and Cheese with Broccoli

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Healthy Mac and Cheese with Broccoli

Healthy mac and cheese? This recipe has big savor with less cheese than most and widow broccoli for webbing and nutrients!

Healthy Mac and Cheese

Healthy mac and cheese? There are lots of implications virtually the word healthy (which we’ll get into below). Here’s the thing: mac and cheese can be part of a healthy, well-turned diet. And this one is all well-nigh 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 nutrition culture. It’s moreover incredibly subjective, considering there’s no word-for-word definition on exactly what healthy is. Mac and cheese can be part of a healthy, well-turned nutrition when it’s eaten in moderation and served with a wastefulness 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 wastefulness 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 moreover 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 weather-beaten cheese with a very salty, savory flavor. This cheese has long been one of our favorite types of cheese to use considering it’s so flavorful. It expressly transforms vegetarian dishes considering 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 worldly-wise 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 increasingly 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 unquestionably very tasty with the broccoli intermixed. Here’s why we like it:

  • The unrelatedness in texture helps you slow lanugo while eating it. Ever finger like you can quickly inhale a mountain of mac and cheese? The variegated texture of broccoli helps us to slow lanugo and enjoy each bite, making it a increasingly satisfying meal and helping us eat a reasonable portion size.
  • It adds fiber. There’s no webbing in noodles. But 1 cup of broccoli adds 2.4 grams fiber, which is 5 to 10% of your daily need (this is the value in one serving of the mac and cheese).
  • It moreover adds nutrients. Broccoli is moreover upper 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 sultana 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.

Print
Healthy Mac and Cheese

Healthy Mac and Cheese with Broccoli

★★★★★

5 from 1 reviews
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4
Print Recipe

Description

Healthy mac and cheese? This recipe has big savor with less cheese than most and widow broccoli for webbing and nutrients!

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
  • 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)

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and melt just until al dente, (about 8 minutes; start tasting a few minutes surpassing 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 melt for 4 minutes until tender, then add a splash of water and ¼ teaspoon kosher salt. Melt 2 minutes increasingly until unexceptionable untried 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 protract whisking until the sauce starts to thicken, well-nigh 2 minutes. Stir in the shredded mozzarella, cheddar and Pecorino Romano cheese and protract 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 increasingly 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. 

Notes

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

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

Keywords: Healthy mac and cheese

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September Tue, 2022