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Macaroni and cheese in a bowl with a wooden spoon.
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Stovetop Macaroni and Cheese

Course Side Dish
Keyword All-Purpose Flour, AP Flour, Broccoli, Butter, Cheddar Cheese, Cheese, Cream Cheese, Flour, Harvesting Good Broccoli, Macaroni, Milk, Monterey Jack Cheese, Pasta, Vegetarian
Dietary Need Vegetarian
Cooking Method Stovetop
Program Cooking Matters
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16
Calories 180kcal
Author Chef Peter Goatley

Equipment

  • Stovetop
  • Microwave
  • Box Grater
  • Colander
  • Large Pot
  • Microwave-Safe Bowl
  • Small Pot with Lid

Ingredients

  • 1 package Harvesting Good Broccoli
  • 5 ounces Cheddar Cheese Or Monterey Jack cheese
  • 1 package Macaroni Noodles 16 ounces; whole wheat
  • 1½ cups Milk Nonfat
  • 1½ Tablespoons Butter Unsalted
  • 2 Tablespoons All-Purpose Flour
  • ½ teaspoon Salt
  • ½ teaspoon Ground Black Pepper
  • 4 Tablespoons Cream Cheese Light

Instructions

  • Rinse and chop broccoli.
  • Grate cheddar or Monterey Jack cheese.
  • In a microwave-safe bowl, add broccoli and just enough water to cover halfway. Heat in microwave until bright green and tender, about 6-8 minutes.
  • Cook pasta following package directions. Drain in a colander and set aside. While pasta is cooking, make cheese sauce.
  • In a small pot over medium heat, heat milk. When hot, remove from heat. Cover to keep warm.
  • In a large pot over medium heat, melt butter. Add flour. Whisk with a fork, stirring constantly.
  • Slowly add the warm milk. Stir constantly with a rubber spatula, until sauce thickens. Sauce should be thick enough to coat the back of a spoon.
  • Stir in salt and black pepper. Add cream cheese, grated cheese, and broccoli. Stir until grated cheese is melted. Remove from heat.
  • Add macaroni to cheese sauce. Stir to coat.

Video

Notes

  • Use any veggies you like. Try using 1½ cups chopped tomatoes, steamed cauliflower, cooked peas or spinach, or cooked butternut or acorn squash cubes instead of broccoli.
  • For a heartier version, in step 8 add 1 (12-ounce) can of tuna packed in water, drained. Or, add cubed and cooked chicken pieces.
  • For extra flavor, add ½ teaspoon dried thyme or any herbs and spices you like. Mix into the sauce with the salt and pepper.
  • Use other whole wheat pasta, like penne or shells, instead of macaroni.
  • Top with toasted whole wheat bread crumbs if you like.
  • Freeze leftovers for up to 3 months.

Nutrition

Calories: 180kcal | Carbohydrates: 26g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 173mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 454IU | Vitamin C: 34mg | Calcium: 125mg | Iron: 1mg