Macaroni and Cheese with Broccoli Recipe

Macaroni and Cheese with Broccoli Recipe

Macaroni and Cheese with Broccoli Recipe
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 55 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 to 6 servings
  • Broccoli is a great addition to this creamy cheese sauce.


  • 2 cup (about 6 1/2 ounces) whole wheat elbow macaroni


  • 2 chicken bouillon cubes
  • 1/4 cup boiling water
  • 2 tbsp corn starch
  • 3/4 cup skim milk
  • 1 tbsp Minced Onion
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Ground Black Pepper
  • 1/8 tsp Cayenne Pepper
  • 3/4 cup (7 ounces) shredded sharp 2% milk cheddar cheese
  • 3 cup frozen broccoli flowerettes, thawed
  • 1 cup topping, your choice: corn flakes, garlic croutons, crushed saltines OR cheese crackers
  • Spanish Paprika


  1. Preheat oven to 350F.
  2. Cook macaroni according to package directions.
  3. Dissolve bouillon cubes in boiling water; set aside.
  4. Combine corn starch and milk in a medium saucepan.
  5. Add dissolved bouillon cubes, onion, garlic powder, black pepper and cayenne pepper.
  6. Stirring constantly, bring to a boil; boil and stir for 1 minute.
  7. Remove from heat.
  8. Gradually stir in cheeses until melted.
  9. Add cooked pasta and broccoli.
  10. Stir until blended.
  11. Pour mixture into a greased 2-quart casserole dish; top with desired topping.
  12. Sprinkle with paprika, if desired.
  13. Bake 20 to 30 minutes or until brown and bubbly.


Broccoli can be quickly thawed by adding to hot pasta water immediately before straining macaroni.