Broccoli mac and cheese is an easy, flavorful dinner the whole family will enjoy.
I’ll admit I love boxed mac and cheese — who doesn’t? It’s also one of the few things my little one reliably eats, alongside pizza. Still, after several boxed meals in a row, I wanted to offer something fresher. This broccoli mac and cheese is a simple, healthier twist that comes together in under 30 minutes and keeps everyone happy.
This version uses whole wheat pasta, a bag of frozen broccoli, 2% milk and freshly grated sharp cheddar for a rich, creamy sauce without relying on processed cheese. I also sauté garlic and onion at the start for extra flavor; if you’re cooking for picky eaters you can reduce those amounts and it will still be tasty.
How to make broccoli mac and cheese
Start by removing the frozen broccoli from the freezer so it can begin to thaw while you prepare the rest.
In a Dutch oven or large saucepan, sauté the diced onion and minced garlic in olive oil until the onion is soft and translucent — about 10–12 minutes. While they cook, boil the whole wheat pasta shells to al dente according to package directions.
When the onion and garlic are cooked, lower the heat and whisk in the milk, cornstarch, paprika and most of the grated sharp cheddar, stirring until the sauce thickens, about 8–10 minutes. Add the cooked pasta and the thawed broccoli to the sauce, stir until everything is heated through, then season with salt and pepper to taste. Serve immediately.
The sauce has a velvety thickness that’s reminiscent of classic boxed cheese but tastes far fresher when made with real, freshly grated cheddar. Buying a block of sharp cheddar and grating it yourself makes a noticeable difference in flavor.
Whole wheat shells balance the dish, and I find they leave me feeling less bloated than regular pasta. The broccoli adds color, texture and nutrition, so it’s an easy way to make mac and cheese feel a little lighter and more balanced.
This recipe is cheesy, creamy and comforting without being heavy. If you like broccoli and cheese, you’ll enjoy this family-friendly dish.
Are you making this recipe? I want to see! Tag me on Instagram @buildyourbite and use #buildyourbite with your creations.
More pasta recipes to try:
- 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
Ingredients
- 16 oz whole wheat pasta shells
- 10 oz frozen broccoli
- 4 cups sharp cheddar, 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
- Remove the broccoli from the freezer and let it thaw while you start cooking.
- In a Dutch oven or large saucepan, heat olive oil and add the diced onion and minced garlic.
- Sauté on medium-high heat for 10–12 minutes, until the onion is soft and translucent.
- While the onion and garlic cook, boil the whole wheat shells to al dente according to package directions.
- Add milk, cornstarch, paprika and most of the grated cheese to the pan once the onion and garlic have softened.
- Whisk or stir the sauce for 8–10 minutes until it thickens.
- Add the cooked pasta and thawed broccoli to the sauce and stir until heated through.
- Season with salt and pepper to taste, then serve.
Notes
I love the added flavor of garlic and onion, but if you’re serving picky kids, halve those amounts and the dish will still be delicious.
Nutrition
Carbohydrates: 71 g,
Protein: 32 g,
Fat: 33 g,
Saturated Fat: 16 g,
Sodium: 1707 mg,
Fiber: 2 g,
Sugar: 5 g,
Vitamin C: 45 mg,
Calcium: 672 mg