Broccoli and Cheddar Mac and Cheese

Smartpoints value per serving
Total Time
25 min
10 min
15 min


uncooked whole wheat elbow macaroni

1½ cup(s)

uncooked broccoli

4 cup(s), small florets

olive oil

2 Tbsp

garlic clove(s)

1 medium clove(s), minced

all-purpose flour

2 Tbsp

low-fat milk

2 cup(s), (1%)

shredded cheddar cheese

4 oz, extra- sharp (1 cup)

grated Parmesan cheese

5 Tbsp

Dijon Mustard

1 tsp

table salt

1 tsp

cayenne pepper


whole wheat Panko breadcrumbs

¼ cup(s)

cooking spray

2 spray(s)


  1. Spray 2-quart flameproof baking dish with nonstick spray.
  2. Cook macaroni according to package directions, adding broccoli during last 2 minutes of cooking time. Drain well.
  3. Meanwhile, to make sauce, heat oil in large saucepan over medium heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add flour and cook, whisking constantly, 1 minute. Gradually whisk in milk. Cook, whisking often, until mixture comes to boil and thickens, about 8 minutes. Remove from heat and add Cheddar, 4 tablespoons of Parmesan, mustard, salt, and cayenne. Stir until cheese melts.
  4. Preheat broiler.
  5. Add broccoli and macaroni to sauce. Stir to combine and pour into prepared baking dish. Stir together panko and remaining 1 tablespoon Parmesan in small bowl; sprinkle evenly over pasta. Lightly spray topping with nonstick spray. Broil 6 inches from heat until crumbs are lightly browned, about 3 minutes.
  6. Per serving: 1 cup

A happier, healthier you starts here