It is 6pm. You are tired. Your family is hungry for comfort food. This healthy broccoli mac and cheese is the perfect solution. It is creamy, filling, and ready in 25 minutes.
You do not need multiple pans for this meal. It delivers the cheesy flavor you love with extra protein. It is the ultimate stress-free weeknight dinner for busy parents.
Why You Will Love This Recipe
This recipe is a winner because it uses only one pot. That means less time cleaning up and more time relaxing. The whole wheat pasta and Greek yogurt add a great protein boost.
It feels like a cozy treat but fuels your body well. It is perfect for a healthy reset without giving up your favorites. Even picky eaters will love the creamy, mild cheese sauce.
Simple Cooking Method
You cook the pasta right in the broth and milk. This creates a starchy, flavorful base for the sauce. You do not even need to drain the water. It is a foolproof method for beginner cooks.
Ingredients You Will Need
Most of these items are likely already in your pantry or fridge.
- 8 oz whole wheat macaroni
- 2 cups low-sodium chicken broth
- 1 cup skim milk
- 2 cups broccoli florets, bite-sized
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cup plain non-fat Greek yogurt
- 0.5 tsp garlic powder
- 0.25 tsp smoked paprika
- Salt and black pepper to taste
Step-by-Step Directions
- Combine chicken broth, skim milk, and macaroni in a large pot.
- Bring to a boil over medium-high heat.
- Reduce heat to medium and simmer for 8 minutes.
- Stir frequently to prevent the pasta from sticking.
- Add the broccoli florets during the last 4 minutes of cooking.
- Cook until pasta is tender and liquid is mostly absorbed.
- Remove from heat and stir in shredded cheddar until melted.
- Fold in Greek yogurt, garlic powder, and smoked paprika.
- Season with salt and pepper and serve immediately.
Best Ways to Enjoy It
Serve this in big, warm bowls while it is fresh. It is a complete meal all on its own. You can add a side salad for extra crunch. It is perfect for a cozy night at home with your family.
Storage and Reheating
Store leftovers in an airtight container in the fridge. It stays fresh for up to three days. Add a splash of milk when you reheat it. This keeps the sauce creamy and smooth for lunch the next day.
Tips for Best Results
- Shred your own cheese for the smoothest sauce.
- Do not boil the sauce after adding the yogurt.
- Cut broccoli into very small pieces for faster cooking.
- Use a heavy-bottomed pot to prevent scorching.
- Add a splash of broth if the sauce gets too thick.
- Swap sharp cheddar for white cheddar for a different flavor.
Easy Flavor Ideas
- Add cooked chicken for even more protein.
- Use frozen peas instead of broccoli for variety.
- Top with red pepper flakes for a spicy kick.
- Try gluten-free pasta to fit your dietary needs.
Common Questions
Can I use frozen broccoli?
Yes, you can use frozen florets. Add them in the last 3 minutes of cooking. They will thaw and warm through perfectly in the pot.
Does the Greek yogurt taste sour?
The sharp cheddar cheese balances the yogurt perfectly. It creates a rich and tangy sauce without being overly sour. Most kids will never know it is there.
I hope this simple meal brings a little peace to your busy evening. Cooking for your family should feel good and taste even better. Enjoy every cheesy bite!
— Katie Wood
Ingredients
- 8 oz whole wheat macaroni
- 2 cups low -sodium chicken broth
- 1 cup skim milk
- 2 cups broccoli florets, bite-sized
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cup plain non-fat Greek yogurt
- 0.5 tsp garlic powder
- 0.25 tsp smoked paprika
- Salt and black pepper to taste
Instructions
- Combine chicken broth, skim milk, and whole wheat macaroni in a large pot over medium-high heat.
- Bring to a boil, then reduce heat to medium and simmer for 8 minutes, stirring frequently to prevent sticking.
- Add the broccoli florets to the pot during the last 4 minutes of pasta cooking time.
- Continue cooking until pasta is al dente and most of the liquid has been absorbed, creating a starchy base.
- Remove from heat and stir in the shredded cheddar cheese until melted.
- Fold in the Greek yogurt, garlic powder, and smoked paprika until the sauce is creamy and smooth.
- Season with salt and pepper to taste and serve immediately.
