Healthy mac and cheese? This recipe has big flavor with less cheese than most and added broccoli for fiber and nutrients!
Healthy mac and cheese? There are lots of implications around the word healthy (which we’ll get into below). Here’s the thing: mac and cheese can be part of a healthy, balanced diet. And this one is all about balance: it’s got big flavor, a bit less cheese per serving than the standard recipe, and it’s loaded with broccoli for a dose of nutrients and fiber. What’s not to love? This one’s on our regular rotation (and it’s 100% kid friendly: our 5 year old adores it!).
Ingredients in this healthy mac and cheese
The word “healthy” is a loaded term: to many people it connotes shame and diet culture. It’s also incredibly subjective, because there’s no exact definition on exactly what healthy is. Mac and cheese can be part of a healthy, balanced diet when it’s eaten in moderation and served with a balance of fruits and vegetables.
This recipe is an exercise in that balance: it’s got a bit less cheese than the standard mac and cheese recipe, and it’s got broccoli to balance the carbs out with fiber. Of course, you can have your broccoli on the side if you prefer it that way: and it’s just as good. Here’s what you’ll need for this recipe:
- Pasta: macaroni, shells or short pasta (we used cavatappi)
- Olive oil
- Broccoli
- Butter
- Flour
- Milk
- Mozzarella cheese
- Cheddar cheese
- Pecorino Romano cheese
- Salt
- Italian panko, for serving: we like to top with seasoned breadcrumbs! Italian panko are seasoned with Italian herbs and salt (you can also use them instead of croutons, like in this Kale Caesar Salad).
The secret ingredient
The secret ingredient in this healthy mac and cheese? Pecorino Romano cheese! Pecorino Romano is an aged cheese with a very salty, savory flavor. This cheese has long been one of our favorite types of cheese to use because it’s so flavorful. It especially transforms vegetarian dishes because of its intensely savory flavor.
All you need are two tablespoons of grated Pecorino Romano here, and it makes all the difference! Try not to leave it out. (We tried once and it didn’t taste nearly as delicious!) You should be able to find it at your local grocery store in either grated or shredded containers. If you can’t find it, use Parmesan cheese and a few more pinches of salt.
Why to add broccoli to healthy mac and cheese
Of course, you can eat the broccoli on the side: or a side salad! But this healthy mac and cheese actually very tasty with the broccoli intermixed. Here’s why we like it:
- The contrast in texture helps you slow down while eating it. Ever feel like you can quickly inhale a mountain of mac and cheese? The different texture of broccoli helps us to slow down and enjoy each bite, making it a more satisfying meal and helping us eat a reasonable portion size.
- It adds fiber. There’s no fiber in noodles. But 1 cup of broccoli adds 2.4 grams fiber, which is 5 to 10% of your daily need (this is the amount in one serving of the mac and cheese).
- It also adds nutrients. Broccoli is also high in nutrients like iron, folate, potassium, manganese, and vitamins C and K1.
Sides for healthy mac and cheese
This healthy mac and cheese is part of our regular repertoire — our 5 year old in particular loves it! And so do we. Here are a few kid friendly and adult friendly side dish ideas to pair with it for an easy weeknight:
More mac and cheese recipes
We’ve got traditional mac and cheese recipes too! Here are a few of our top favorite ways to make this classic:
This healthy mac and cheese recipe is…
Vegetarian. For gluten-free, use gluten-free pasta.
Description
Healthy mac and cheese? This recipe has big flavor with less cheese than most and added broccoli for fiber and nutrients!
- 8 ounces elbow macaroni, shells or other short cut pasta (if desired, use gluten-free or legume pasta)
- 1 tablespoon olive oil
- 4 cups small florets of broccoli (2 heads)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¾ cup 2% milk
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese (or 1 cup cheddar)
- 2 tablespoons grated or shredded Pecorino Romano cheese (don’t omit!*)
- 1/2 to 3/4 teaspoon kosher salt
- Italian seasoned panko, for serving (optional)
- Cut the broccoli into very small florets.
- Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, about 8 minutes.
- In a large saucepan, add a drizzle of olive oil and heat on medium high. Add the broccoli and cook for 4 minutes until tender, then add a splash of water and ¼ teaspoon kosher salt. Cook 2 minutes more until bright green and tender. Remove the broccoli from the pan.
- Melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste for 1 minute. Gradually add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the shredded mozzarella, cheddar and Pecorino Romano cheese and continue stirring until the cheese is melted and the sauce is smooth. Add the ½ teaspoon salt. (If the sauce is too sticky, you can add ¼ cup more milk to get a creamier texture.)
- Add the pasta, stirring to combine, and heat just until the pasta is warmed through. Taste and add the remaining ¼ teaspoon kosher salt. If desired, sprinkle with Italian panko and serve.
Notes
*This is the secret flavor maker. Pecorino Romano is an aged cheese similar to Parmesan, but saltier and more savory. If you can’t find it, use Parmesan cheese and a few more pinches of salt.
- Category: Main dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Keywords: Healthy mac and cheese