This Healthy Mac and Cheese with broccoli and white cheddar is the best weeknight dinner! Make it in the Instant Pot or on the stove.
Who doesn’t love mac and cheese?! My fave childhood comfort food, elevated with white cheddar and broccoli… I hope you love it as much as I do!
Why you’ll love this recipe
- Healthy comfort food: Your fave comfort food in a much healthier format.
- Easy to make: Choose from two easy methods – the Instant Pot or the stovetop.
Ingredients and substitutions
- Butter – margarine would also work.
- Macaroni spirals – rigatoni, macaroni elbows, or penne would all be good.
- Evaporated milk – cream or regular milk can work but won’t be as creamy.
- White cheddar cheese – try cheddar, gouda, or gruyere for a different flavour.
- Broccoli – add in any other veggie of your choice.
How to make this recipe
Step 1: Cook the macaroni.
Cook oil, water, pasta, and butter on high pressure.
Step 2: Stir in the milk and cheese.
Do a quick pressure release, then stir in the milk and cheese.
Step 3: Steam the broccoli.
Microwave and drain the broccoli.
Step 4: Stir in the broccoli.
Stir in the broccoli and serve.
Recipe tips and variations
Here are some tips and tricks for making this yummy mac and cheese:
- Hand-grate the cheese: This will give you the best level of meltiness.
- Broccoli texture: For softer broccoli, steam it separately before mixing it into the mac and cheese. For a crunch, add raw florets directly to the pot.
- Boost the flavor: Add a pinch of garlic powder, smoked paprika, or a dash of hot sauce.
- Add toppings: Sprinkle with breadcrumbs or crispy fried onions for a crunchy topping.
Frequently asked questions
What’s the best type of cheese for mac and cheese?
I like using white cheddar, but regular cheddar, gruyere, mozzarella, Swiss or gouda would all be yummy.
How do I prevent the cheese from clumping?
Make sure the pasta is hot when stirring in the cheese, and add it gradually while stirring to ensure it melts evenly.
How can I add more protein?
You can stir in some cooked bacon, chicken, turkey or ham at the end of the cooking time for extra protein.
What to serve with mac and cheese
- Coleslaw, salad, or cowboy caviar
- Fresh bread or cornbread
- Brussels sprouts or spinach for extra greens
Storing and reheating
Storing: Store the leftovers in the fridge for 5 days.
Freezing: Freeze in airtight containers for up to 3 months, then thaw in the fridge overnight.
Reheating: Reheat in the microwave for 1-2 mins or in a pot on the stovetop.
More healthy pasta recipes
Meal prep tools
- The Instant Pot DUO Plus is the version I use in this recipe.
- Grab some glass meal prep bowls if you plan on packing this up for lunch!
Healthy Mac and Cheese with Broccoli
Ingredients
- 1 tbsp sunflower oil
- 4 cups water
- 1 tsp salt
- 1 lb macaroni spirals (sometimes call scoobi do)
- 2 tbsp butter
- 1 can evaporated milk
- 3 cups white cheddar cheese, grated
- 1 head broccoli, finely chopped
Instructions
- Add sunflower oil, water, salt, macaroni spirals and butter to Instant Pot in that order. Set to cook on high pressure for 2 minutes. Once complete, do a quick release of pressure and open the lid when safe to do so.
- Stir in milk and white cheddar until fully blended, then add broccoli florets and stir. Replace the lid and let sit 5 minutes. Serve and enjoy! For those who like their broccoli more well done, it can be cooked in a bowl of water for 5 minutes in the microwave, then drained and added to the Mac and cheese.
Stovetop instructions
- Add macaroni to a large pot of salted boiling water on the stove. Boil for 8-9 minutes until al dente, then rinse and drain.
- Add macaroni back to pot over medium-high heat. Add butter, stirring until melted. Stir in evaporated milk and cheese until creamy and well combined. Finally, stir in broccoli and continuing cooking another 3-4 minutes until broccoli is tender. Serve and enjoy!
Video
Comments & Reviews
Robin says
You list one can of evaporated milk as an ingredient. Can you say how big (ounces) the can is? There are many different sizes in my store. Thank you!
Taylor Stinson says
It’s 354mL (12 fl oz) 🙂
Kristin says
Doesn’t say how much butter!
Taylor Stinson says
You use oil as listed in the recipe card. You could sub 1 tbsp butter for 1 tbsp oil.
Scott Mullen says
Everything I’ve read says it’s dangerous to put a towel over the valve. What’s the purpose?
Taylor Stinson says
It’s because the starchy water that vents out after cooking the pasta can sometimes make a mess. I’ve never had an issue however upon doing more research I will be making a modification to the instructions to no longer instruct people to do this.
Jill says
Do you think frozen broccoli could be used?
Taylor Stinson says
Yes absolutely!
Becca says
Hi, could you use whole wheat spirals? Thank you!
Taylor Stinson says
I believe it would turn out the same but I can’t guarantee it because I haven’t tried it myself. Please keep me updated if it works out!
Deb says
Can you make just half of this recipe in the instant pot and get the same great result?
Taylor Stinson says
I believe you could though I haven’t tried it myself.
Trena Sharp says
The best homemade mac and cheese recipe I have ever made. I only made a few alterations. I took your suggestion and heated the broccoli up in the microwave with water for 5 minutes first since we like it to be more tender. I couldn’t find white cheddar, so I used sharp cheddar cheese. Also, I can’t have milk, so I used evaporated coconut milk instead. It turned out very good and l love the broccoli in it too!
Taylor Stinson says
I’m so happy you enjoyed! Good to know about the evaporated coconut milk, I’ve never seen that before!
Stephanie says
Just wondering – this recipe used to be made with 2% milk but I see you’ve changed it to a can of evaporated milk. Is there a significant difference? How much 2% milk did the original recipe call for? I LOVED it the old way!!
Taylor Stinson says
The evaporated milk provides extra creaminess and makes the sauce less liquidy. You could still use 2% milk if you’d like!