Skinny Baked Broccoli Macaroni and Cheese

Katelan Shartzer


This freezes very well! Just cover the assembled, unbaked mixture with foil and place in your freezer. Reheat from frozen, covered, in a preheated 350 degree F oven for 30-40 minutes.

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8 (1 cup) servings




12 oz
whole wheat pasta
12 oz
broccoli florets
2 Tbsp
1/4 c
freshly minced onion
1/4 c
2 c
fat-free milk
1 c
low-sodium chicken broth or vegetable broth
8 oz
reduced-fat sharp cheddar cheese
2 Tbsp
grated parmesan
1/4 c
panko bread crumbs

Directions Step-By-Step

Preheat oven to 375 degrees F. Coat a 9 x 9 baking dish with cooking spray.
Set a large pot of salted water to boil. Add pasta and broccoli together; cook according to pasta’s package directions for al dente.
In a large skillet set to medium heat, melt butter. Add onion and cook 1 minute. Whisk in flour and cook another minute. Whisk in milk and chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium and cook sauce about 5 minutes, or until smooth and thick. Season with salt and pepper.
Once sauce has thickened, remove from heat. Add cheddar, stirring until well blended. Add pasta and broccoli; mix well. Pour into prepared baking dish. Top with grated parmesan and breadcrumbs. Lightly coat top with cooking spray.
Bake for 15-20 minutes, then broil for 2-4 minutes to get the breadcrumbs golden.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Low Fat