Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren't broccoli fans, substitute a frozen vegetable of your choice. Source: EatingWell Magazine, April/May 2006

EatingWell Test Kitchen



  • Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.

  • Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.

  • Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

Nutrition Facts

412 calories; 12.9 g total fat; 7.3 g saturated fat; 37 mg cholesterol; 640 mg sodium. 236 mg potassium; 55.7 g carbohydrates; 6.7 g fiber; 8 g sugar; 21.8 g protein; 1245 IU vitamin a iu; 41 mg vitamin c; 56 mcg folate; 414 mg calcium; 3 mg iron; 63 mg magnesium;

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