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Macaroni and Cheese with Broccoli

This macaroni and cheese is enhanced, both nutritionally and flavor-wise, with fresh or frozen broccoli. The Gruyere cheese is great, but eel free to replace it with Swiss cheese or use more Cheddar cheese.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


  • 8 ounces elbow macaroni
  • 1 cup broccoli florets fresh or frozen
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk, low fat is fine
  • 1 cup shredded sharp Cheddar cheese, divided
  • 1/2 cup shredded Gruyere cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup whole-wheat bread crumbs


In a medium saucepan, cook macaroni according to package directions, until slightly firm. Drain well.

Cook the broccoli following package directions, on the stovetop or in the microwave.

Preheat oven to 375° F. Grease a 2-quart baking dish.

In a medium saucepan, melt butter. Add flour, stirring for about 1 minute, until smooth and bubbly. Gradually whisk in milk, stirring constantly until thickened, about 3 minutes, remove from heat.

Reserve 1/2 cup cheddar cheese and stir remaining cheddar, Gruyere, Parmesan, salt, and cayenne into sauce until cheeses melt. Add macaroni and broccoli to sauce. Pour into prepared baking dish.

Bake 15 minutes. Sprinkle top with reserved cheddar and bread crumbs. Bake 10 to 15 minutes longer, until lightly browned and bubbly.

Serves 4 to 6

Calories per serving (based on 6 sersvings): 415
Fat per serving (based on 6 sersvings): 20.5g

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