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Macaroni and Cheese with Broccoli

Macaroni and Cheese with Broccoli




4 to 6 servings


15 minutes


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  • 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



  1. Preheat oven to 350°F.
  2. Cook macaroni according to package directions.
  3. 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.
  4. 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.
  5. 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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