Description
Creamy, cheesy, and comforting, this one-pot healthy broccoli mac and cheese is a lighter twist on the classic favorite. Made with Greek yogurt, sharp cheddar, and broccoli, it’s a wholesome meal ready in just 20 minutes.
Ingredients
8 oz elbow macaroni (or pasta of choice)
2 cups broccoli florets, chopped
2 cups milk (dairy or unsweetened non-dairy)
1 cup shredded sharp cheddar cheese
1/2 cup plain Greek yogurt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
Optional: pinch of paprika or cayenne for heat
Instructions
- In a large pot, add the pasta and milk over medium heat. Stir often to prevent sticking and bring to a gentle simmer.
- Once simmering, cook for about 5–6 minutes, stirring frequently, until the pasta is just shy of al dente.
- Add the chopped broccoli and continue cooking for another 3–4 minutes until the broccoli is tender and pasta is fully cooked. Stir continuously to prevent milk from scalding.
- Remove the pot from heat and stir in the shredded cheddar cheese until melted and smooth.
- Mix in the Greek yogurt, garlic powder, onion powder, salt, and pepper. Add paprika or cayenne if desired.
- Taste and adjust seasoning as needed. Serve hot with an optional sprinkle of extra cheese or black pepper.
Notes
Use any pasta shape that holds sauce well like shells or rotini.
Frozen broccoli works well—no need to thaw.
Add a splash of milk when reheating to restore creaminess.
Try different cheeses like Monterey Jack, Gruyère, or Parmesan for variety.
Whole wheat or chickpea pasta can add fiber or protein.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 35mg
