I love this recipe! This baked mac and cheese is healthy, high in dietary fibre, easy to make and comfort food at its best.
I hope you enjoy it as much as we do!
Ingredients to make Baked Mac and Cheese
2 1/2 cups of 100% whole grain short pasta (I used rotini)
4 cups of broccoli or cauliflower (or a mixture of both)
2 tablespoons of butter
1/4 cup of whole wheat flour
2 cups of skim milk
2 cups of reduced fat cheddar cheese
salt and pepper to taste
Herbes de Provence to taste
4 tablespoons of parmesan cheese
What you need to make Baked Mac and Cheese
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Instructions to make Baked Mac and Cheese
Bring lightly salted water to a boil.
Once the water has boiled, cook the pasta per the instructions on the box and add in the broccoli/cauliflower so it gets cooked as well.
After the pasta is cooked al dente (still a bit firm), drain the pasta and the broccoli/cauliflower and set them aside. Once the pasta and veggies cool down, chop the cooked veggies into bite sized pieces.
Using the same pot you used to cook the pasta (to make clean up easier and faster), melt the butter on low heat (so as not to burn the butter or the pot).
When the butter has melted, add the whole wheat flour and mix until fully combined.
Then add in the skim milk, season lightly with salt and pepper and add in the Herbes de Provence to taste.
Bring the milk mixture to a boil and let simmer for around 5 minutes, mixing with a wooden spoon several times. When the milk mixture has thickened a bit, take it off the heat. Then add in the two cups of cheddar cheese. Stir the cheese in the milk mixture until fully melted.
Once the cheese has melted, add in the pasta and broccoli/cauliflower. Combine the pasta, veggies and cheese mixture until fully covered.
Place the pasta, veggie and cheese mixture into the prepared casserole dish. Flatten out the top a bit to make sure that the pasta is evenly spread out. Then top the pasta mixture with the grated parmesan cheese (if you happen to add more than 4 tablespoons don’t worry – I won’t tell anyone…)
Bake the casserole uncovered for 20 minutes.
If you think this dish looks yummy (which it totally is), you should also take a look at my Pesto Pasta with Roast Tomatoes!