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Baked Macaroni and Cheese with Broccoli
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Yield: 8 (1 cup) servings (3 points per serving for purple, 6 points per serving for green and blue)

Course: Main Course
  • 10 oz. whole grain rotini pasta
  • 3 cups steamed broccoli florets
  • 1 tablespoon all purpose flour
  • 1 cup fat-free chicken broth
  • 1 cup skim milk
  • 5 oz. fat-free plain Greek yogurt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 2 cups reduced-fat sharp cheddar cheese, shredded
  • 1 teaspoon Italian breadcrumbs
  1. Preheat oven to 350 degrees F.

  2. Cook pasta according to the directions on the box. (Cook the least amount of time since you will also be baking it. My pasta said cook 8-10 minutes, so I did 8.)

  3. Add a couple of tablespoons of chicken broth to the flour and whisk together. Add it to a large saucepan and whisk in the remaining chicken broth. Whisk in the Greek yogurt and skim milk. Let the mixture simmer for 5 minutes, until the sauce thickens.

  4. Turn off heat and add the sharp cheddar cheese. Stir until melted then add the noodles and broccoli.

  5. Spray a casserole dish with no-stick cooking spray and add the macaroni and cheese. Sprinkle breadcrumbs over it, then spray breadcrumbs with no-stick cooking spray. Bake for 20 minutes.