Healthy Macaroni and Cheese with Broccoli

Macaroni and cheese doesn’t have to mean you are selling yourself short on flavor.  Everyone cheers!  But it’s true.  This healthy macaroni and cheese with broccoli recipe is hearty, creamy and cheesy, which is a win-win for any mac and cheese recipe.  Don’t let the word broccoli deter you from trying this dish.

When I was little, I used to want to be Kraft mac and cheese.  Like from the box.  Apparently, I loved this stuff so much that I had decided that I didn’t only want to be Kraft mac and cheese, I wanted to marry it.  Granted, I was probably 4 or 5, but this story has been told many times  – thanks Meme – and I can’t really hide from it.  To be fair, I really did love Kraft mac and cheese and ate it probably every meal for a long time.  I mean, why else would they tell me I wanted to marry it?

Well, some 28 years later I still love macaroni and cheese, but I like the adult version of it.  This recipe is a healthy version of the classic with a few additions.  Steamed broccoli swoops in to make this dish feel a little bit more grown up, and I added pre-cooked chopped chicken because I wanted this to be more like a meal than a side dish.  And boy, did it deliver.

To make this healthy macaroni and cheese with broccoli:

Cook the macaroni according to the package directions.

Heat a large nonstick skillet with olive oil spray to medium-low heat.  Add the onion and cook until the onion is translucent.  Remove from heat and add the semisoft cheese.  Add the chicken and stir until combined.
In a small bowl, whisk together the flour and Almond Milk.  Add to the chicken mixture and stir until thickened.

Meanwhile, bring a small pot to a boil for steaming the broccoli. Steam the broccoli until it is crisp, yet cooked.

Stir in the cheddar cheese until melted. Add the cooked macaroni, spinach and broccoli.

Healthy Macaroni and Cheese with Broccoli

This recipe is 5 SmartPoints per serving, 1 cup.

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 576kcal

Author: Dash of Herbs

Ingredients

• 1 cup elbow macaroni
• 1 package pre-cooked chicken strips chopped
• 1 medium onion chopped
• 1 4oz package light semisoft cheese with garlic and herbs. I used goat cheese
• 1 1/2 cups Almond Milk or another low-fat milk
• 1 Tablespoon all-purpose flour
• 3/4 cup reduced fat cheese shredded
• 2 cups baby spinach chopped
• 1 bunch broccoli florets chopped

Instructions

• Cook the macaroni according to the package directions.
• Heat a large nonstick skillet with olive oil spray to medium-low heat.  Add the onion and cook until the onion is translucent. Remove from heat and add the semisoft cheese. Add the chicken and stir until combined.
• In a small bowl, whisk together the flour and Almond Milk. Add to the chicken mixture and stir until thickened.
• Meanwhile, bring a small pot to a boil for steaming the broccoli. Steam the broccoli until it is crisp, yet cooked.  Stir in the cheddar cheese until melted. Add the cooked macaroni, spinach and broccoli.

Notes

You can substitute low fat cream cheese if you can't find the semi-soft cheese.  Use 4oz of the low fat cream cheese, like you would with the semi-soft cheese.

Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

Nutrition

Calories: 576kcal | Carbohydrates: 26.1g | Protein: 43.2g | Fat: 33.2g | Saturated Fat: 12.6g | Cholesterol: 141.2mg | Sodium: 355mg | Fiber: 3.8g | Sugar: 6.2g