Recipe Image

Mac & Cheese with Charred Broccoli & Onion

  • 20 m
  • 45 m
Diabetic Living Magazine
“In this recipe we've taken basic macaroni and cheese to a whole new level. Charred broccoli and onions are added to cooked elbow pasta, mixed together in a mustardy cheese sauce and cooked on a sheet-pan in the oven. Simple to make, and not much to clean up!”


    • Nonstick olive oil cooking spray
    • 6 cups small broccoli florets
    • 2 cups chopped red onions
    • 4 cloves garlic, minced
    • 1 tablespoon olive oil
    • 2 (8.5 ounce) packages fully-cooked elbow pasta, such as Barilla®
    • 2 eggs, lightly beaten
    • ½ cup light mayonnaise
    • 1½ teaspoons dry mustard
    • 1 teaspoon black pepper
    • ½ teaspoon kosher salt
    • 2 cups evaporated fat-free milk
    • 6 ounces reduced-fat sharp cheddar cheese, shredded
    • ½ cup panko bread crumbs
    • 2 tablespoons snipped fresh parsley


  • 1 Preheat oven to 450°F. Coat a 15x10-inch baking pan with cooking spray. Add broccoli, onions, and garlic; drizzle with oil. Bake 12 to 15 minutes or until broccoli and onions are lightly charred (do not stir). Remove from oven. Reduce oven temperature to 350°F.
  • 2 Meanwhile, heat pasta according to package directions; cool slightly.
  • 3 In a large bowl combine eggs, mayonnaise, dry mustard, pepper, and salt. Gradually whisk in evaporated milk. Stir in broccoli mixture, pasta, and cheese.
  • 4 Re-coat baking pan with cooking spray. Spread pasta mixture in the prepared baking pan. Sprinkle with bread crumbs; lightly coat crumbs with cooking spray. Bake 15 minutes or until light brown and bubbly. Sprinkle with parsley.
  • Tip: Shred cheese from a block of reduced-fat cheddar. Pre-shredded reduced-fat cheese does not melt.
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