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–+ servings
Golden and bubbly baked macaroni and cheese in a red and white ceramic baking dish on a rustic wooden surface.
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Baked Macaroni and Cheese with Hidden Broccoli

This creamy, cheesy baked mac and cheese hides a healthy dose of broccoli puree in the sauce—perfect for sneaking veggies past picky eaters. No one will suspect a thing!
Print Recipe
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes

Ingredients

  • 8 oz Elbow Macaroni about 2 cups dry
  • 2 tbsp Butter
  • 2 tbsp All-Purpose Flour
  • 2 cups Milk whole or 2% preferred
  • 2 cups Sharp Cheddar Cheese shredded
  • ½ cup Mozzarella Cheese shredded
  • 1 ½ cups Fresh Broccoli Florets or about 1 cup frozen
  • ½ cup Crackers or Breadcrumbs optional topping
  • Salt and Pepper to taste
  • Cooking Spray or Butter for greasing pan

Instructions

  • Boil macaroni in salted water until al dente. Drain and set aside.
    8 oz Elbow Macaroni
  • Steam broccoli until just tender. Puree in a food processor until nearly smooth.
    1 ½ cups Fresh Broccoli Florets
  • In a saucepan, melt butter and whisk in flour to make a roux. Slowly add milk while whisking until smooth and slightly thickened.
    2 tbsp Butter, 2 tbsp All-Purpose Flour, 2 cups Milk
  • Stir in the shredded cheddar and any additional cheese. Once melted, stir in the broccoli puree. Season with salt and pepper.
    2 cups Sharp Cheddar Cheese, 1/2 cup Mozzarella Cheese, Salt and Pepper
  • Mix cheese sauce with cooked macaroni. Pour into a greased baking dish.
    Cooking Spray or Butter
  • Sprinkle with cracker crumbs or breadcrumbs if desired. Bake at 350°F for 20–25 minutes, until bubbly and lightly golden on top.
    1/2 cup Crackers or Breadcrumbs

Notes

  • Fresh broccoli works best for hiding flavor and texture, but thawed frozen florets will work in a pinch.
  • For a smoother texture, pulse the sauce in the blender before mixing with pasta.
  • Want more veggie power? Stir in a handful of finely chopped spinach or riced cauliflower too.

Nutrition

Calories: 334kcal | Carbohydrates: 30g | Protein: 15g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 798mg | Potassium: 244mg | Fiber: 1g | Sugar: 5g | Vitamin A: 615IU | Vitamin C: 15mg | Calcium: 345mg | Iron: 1mg
Course: Main Course
Cuisine: American
Diet: Vegetarian
Keyword: hidden vegetables, kid-friendly, macaroni and cheese
Servings: 8 servings
Calories: 334kcal
Author: Jessica Knowles
Cost: $7.00