Creamy Broccoli Macaroni and Cheese

This lighter take on classic mac and cheese boosts fiber and vitamins by adding fresh broccoli and using low-fat dairy.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 2 cups uncooked elbow macaroni · 883 kcal in the whole recipe
• 4 tablespoons all-purpose flour · 100 kcal in the whole recipe
• 2 cups 1% low-fat milk · 248 kcal in the whole recipe
• 2 cups shredded low-fat cheddar cheese · 608 kcal in the whole recipe
• 1/2 teaspoon black pepper
• 2 cups cooked broccoli, chopped · 118 kcal in the whole recipe

Method

1. Cook the macaroni according to the package instructions, then drain and return it to the warm pot.

   

2. While the macaroni is still warm, sprinkle the flour over it and stir thoroughly to coat.

   

3. Place the pot over medium heat, slowly pour in the milk while stirring, then add the cheddar cheese and black pepper.

   

4. Stir constantly over medium heat for 7 to 10 minutes until the sauce becomes thick and creamy, then fold in the cooked broccoli, heat through, and serve.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.