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Macaroni and Cheese with Broccoli

  • Intermediate
  • 4 to 6 servings
  • 15 min
Baking Success Or Baking Mess


2 cups (about 6-1/2 ounces) whole wheat elbow macaroni
2 chicken bouillon cubes
1/4 cup boiling water
2 tablespoons Fleischmann's® Corn Starch
1-3/4 cups skim milk
1 tablespoon minced onion
1/4 teaspoon garlic powder
1/8 teaspoon black fine grind pepper
1/8 teaspoon cayenne pepper
1-3/4 cups (7 ounces) shredded sharp 2% milk cheddar cheese
3 cups frozen broccoli flowerettes, thawed
1 cup topping, your choice: corn flakes, garlic croutons, crushed saltines OR cheese crackers
optional paprika


Preheat oven to 350°F.

Cook macaroni according to package directions.

Dissolve bouillon cubes in boiling water; set aside. Combine corn starch and milk in a medium saucepan. Add dissolved bouillon cubes, onion, garlic powder, black pepper and cayenne pepper. Stirring constantly, bring to a boil; boil and stir for 1 minute. Remove from heat.

Gradually stir in cheeses until melted. Add cooked pasta and broccoli. Stir until blended. Pour mixture into a greased 2-quart casserole dish; top with desired topping. Sprinkle with paprika, if desired.

Bake 20 to 30 minutes or until brown and bubbly.

TIP: Broccoli can be quickly thawed by adding to hot pasta water immediately before straining macaroni.

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