Healthy Meals, Pasta, Recipes

Skinny Baked Broccoli Macaroni and Cheese Recipe

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 Join us on Facebook for our latest recipes and projects!My little boy loves macaroni and cheese.  I decided to make a healthier version at home and we all thought it was way better than any box of mac n’ cheese!

The melted Parmesan and golden bread crumbs on top were so good!

Skinny Baked Broccoli Macaroni and Cheese Recipe:
(Recipe from

12 oz high fiber elbows like Ronzoni Smart Taste
1 tbsp butter
1 tbsp light butter
1/4 cup flour
1/4 cup minced onion
2 cups skim milk
1 cup fat free chicken broth (vegetarians use vegetable broth)
8 oz (2 cups) Sargento shredded reduced fat sharp cheddar
salt and fresh pepper to taste
12 oz fresh broccoli florets (I used pre-cut bag)
1/8 cup grated parmesan
1/4 cup seasoned bread crumbs
cooking spray

Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.

In a large, heavy skillet, melt butters. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.

Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.

Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

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  1. Anonymous says

    Thanks for sharing this recipe. My 5 year old girl loves broccoli and loves mac and cheese– but only separately. This may get her used to eating things together. ;-)

  2. says

    Hi girls! I am new to your blog and love it! I am actually one of six girls, too, so I know how much fun it is!! Can’t wait to keep reading!

  3. says

    Yum. I love adding veggies into my dishes whenever possible. I guess I’m still a kid and like being secretively forced to eat them sometimes :) and now I can eat my veggies AND my mac and cheese guilt-free. Thank you!

  4. says

    @Miss Gibson,

    Here is the nutritional information:
    Servings: 8 • Serving Size: 1 cup • Old Points: 6 pts • Points+: 8 pts
    Calories: 314.9 • Fat: 9.8 g • Protein: 17.7 g • Carb: 44.3 g • Fiber: 6.3 g • Sugar: 4 g
    Sodium: 215.7

  5. says

    Delicious!! It’s just my husband and me, so I froze the remaining 6 servings in 3 containers for quick meals. It was still great after pulling out of the freezer and reheating!!

  6. says

    This looks delicious!!! I’d like to premake this and cook it the day after. What cooking instruction would you suggest for making in advance and then reheating for later? Thank you!

    • says


      I have never tried that, so I would just make it as directed and keep it in the fridge and take out when you are ready to bake, following the instructions in the recipe. Hope you like it!

    • says

      WE DO!!! YAY! It’s our new sister site – Just click on the “magic” button under the picture and then click on “nutrition”. You will find all of the nutritional value. It’s so fun. Thanks for stopping by! -The Six Sisters

  7. SJ says

    Mmm .. hoping my Pasta Lover child will go for this yummy-looking recipe. I’ve got frozen broc florets in the freezer … think I need to do anything different if I use those? Not sure if they’ll make things more liquid-y. TIA!

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