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Broccoli mac and cheese recipe

Broccoli mac and cheese recipe

34 ratings

Whether enjoyed as a main course or a side dish, this delicious recipe is a crowd-pleaser that will leave everyone craving more. See method

  • Serves 6
  • 5 mins to prepare and 40 mins to cook
  • 526 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 300g penne
  • 1 head of broccoli, stalk finely diced, rest cut into florets
  • 400g tin broccoli and stilton soup
  • 100g reduced-fat mozzarella, grated
  • 100g 50% reduced-fat mature cheese, coarsely grated
  • 3 tbsp dried white breadcrumbs
  • green salad, to serve (optional)
1 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    2220kj
    526kcal
    26%
  • Fat

    10g 15%
  • Saturates

    5g 26%
  • Sugars

    8g 9%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 74.6g Protein 29.7g Fibre 8.6g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Boil the pasta in a large pan to pack instructions, adding the broccoli for the last 4 mins of cooking. Drain, reserving 200ml cooking water.
  2. Return the pasta and broccoli to the pan; add the soup. Use the pasta water to rinse out the tin and add that too. Stir over a medium heat for 1-2 mins. Mix the grated cheeses; add 150g to the pan. Stir until the cheese has melted; don’t worry if the mozzarella gets stringy. Cook for 2 mins until the cheese is melted and the mixture is bubbling. 
  3. Season, then spoon into a large ovenproof dish. Top with the breadcrumbs and the reserved 50g grated cheese. Bake for 20-25 mins or until golden and the sauce is bubbling. Serve with a green salad, if you like.

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