Baked Macaroni & Cheese w/Broccoli

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 297.5
  • Total Fat: 7.4 g
  • Cholesterol: 18.7 mg
  • Sodium: 719.2 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 16.6 g

View full nutritional breakdown of Baked Macaroni & Cheese w/Broccoli calories by ingredient

Number of Servings: 8


    2 spray(s) cooking spray
    12 oz uncooked pasta, gemelli or other twisted pasta (about 2 1/2 cups)
    1/8 tsp table salt, for pasta cooking water
    10 oz broccoli, small florets (about 2 1/2 cups)
    1 tsp butter
    1/3 cup(s) fresh bread crumbs
    3 Tbsp grated Parmesan cheese, divided
    2 1/2 cup(s) fat-free skim milk
    1/3 cup(s) all-purpose flour
    1/2 cup(s) onion(s), diced
    1 cup(s) low-fat shredded cheddar cheese, sharp-variety
    1 tsp Dijon mustard
    1 1/2 tsp table salt
    1/2 tsp black pepper, freshly ground


Preheat oven to 375F. Coat a shallow 2-quart baking dish with cooking spray.

Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.

Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.

In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.

Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.

Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.

Number of Servings: 8

Recipe submitted by SparkPeople user RSKENNEDY46176.