A lighter, creamy mac and cheese made in one pot with fresh broccoli and real cheddar. A wholesome twist on a classic comfort food.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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8 oz elbow macaroni (whole wheat or regular)
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3 cups small broccoli florets (fresh or frozen)
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2 cups low-fat milk (or unsweetened almond milk)
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1 cup shredded sharp cheddar cheese
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¼ cup grated Parmesan cheese
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½ tsp garlic powder
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½ tsp onion powder
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1 tsp Dijon mustard (optional)
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Pinch of paprika
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Salt and pepper to taste
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2 tbsp plain Greek yogurt or light cream cheese (optional)
Instructions
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In a large pot, bring 4 cups of water or broth to a boil. Add pasta and a pinch of salt.
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After 4–5 minutes, add broccoli. Continue cooking until pasta and broccoli are tender (total 9–10 minutes).
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Drain most of the liquid, leaving about ½ cup in the pot.
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Reduce heat to low. Add milk, seasonings, and stir.
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Gradually stir in cheddar and Parmesan until melted and creamy.
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Stir in Greek yogurt or cream cheese if using.
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Adjust seasoning and serve warm.