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This broccoli and macaroni cheese bake is a nutritious twist on the classic — a cottage cheese macaroni and cheese recipe that makes this a high-protein mac and cheese dish the whole family will enjoy!
What You'll Need for Broccoli and Macaroni Cheese:
Ingredients:
- Protein-enriched pasta, such as Banza or Brami
- Broccoli florets, preferably frozen or steam-in-bag
- Cottage cheese
- Milk
- Ground mustard
- Onion powder
- Smoked paprika
- Sharp cheddar cheese, preferably not pre-shredded
- Mozzarella Cheese
- Salt and Pepper to taste
Equipment:
Blender (or Immersion Blender)
How to Make the Broccoli and Macaroni Cheese Bake:
Before baking the macaroni, the cheese mixture is blended in a blender or food processor. Pulse until the cottage cheese is smooth. This was perfect for my coworkers who tasted it, as some admitted to not liking cottage cheese for its texture. After blending the cottage cheese with the spices and milk, stir the shredded cheeses at the end. Set this aside.
In a 9x13 baking dish, spread the macaroni and broccoli florets. If you are using fresh broccoli, it needs to be steamed for 1-2 minutes prior. I used frozen broccoli and the steam-in-bag variety to cut down on time. Pour the cheese mixture over it and make sure the pasta is covered with liquid. This will cook the pasta in the oven! I used a 1:2 pasta to liquid ratio, and it worked out just fine. Baking it for a total of 50 minutes softened the pasta. If you need more time, add a few minutes at a time and keep an eye on it.
How to Store it:
This high-protein mac and cheese can be stored in an airtight container in the refrigerator for 3 to 5 days. To freeze it, keep it in an airtight container or freezer-safe storage bag for up to 3 months.
Variations:
To make this gluten-free: Use gluten-free pasta and gluten-free breadcrumbs, or omit the breadcrumb topping.
To make this vegan: Use dairy-free cheese of your liking and non-dairy milk, such as a pea-protein or soy blend, for more protein content. Make sure the pasta brand is also labeled vegan.
Don't have broccoli? Try cauliflower, or even zucchini or bell peppers!
If you enjoyed this recipe or have any questions, please leave your comments and questions below! I would love to hear back from you!
And try my other recipes below:
How Much Protein Do I Need:
Curious about your protein needs? On average, individuals need a minimum of 0.8 grams of protein per kilogram of body weight. For example, a person who weighs 150 lbs, 150lbs divided by 2.2 equals 68 kilograms. That individual requires a minimum of 54 grams of protein (68kg x 0.8g/kg = 54 grams).
As an RD, I work with clients every day to help them achieve their goals. Reach out to me anytime. I am here to help!
You can contact One Hungry Bunny by filling out the contact form on their website or by emailing them directly at kathryn@onehungrybunny.com
PrintBroccoli and Macaroni Cheese Bake
This broccoli and macaroni cheese bake is a nutritious twist on the classic — a high protein cottage cheese macaroni and cheese recipe that will be a family favorite!
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 lb short protein-enriched pasta (see Notes 1)
8 ounces broccoli florets, preferably frozen (see Notes 2), cut ½ inch
2 cups cottage cheese, full-fat
1 teaspoon ground mustard
1 teaspoon onion powder
½ teaspoon smoked paprika
2 ½ cups whole or skim milk
1 cup sharp cheddar cheese, shredded (see Notes 3)
1 cup mozzarella cheese, shredded
Salt and pepper to taste
½ cup panko crumbs (optional)
Get Recipe Ingredients
Instructions
Preheat oven to 375 degrees Fahrenheit. Set aside a 9 x 13 baking dish. In a blender (or using an immersion blender in a mixing bowl) combine the cottage cheese, spices, and milk. Pulse to blend completely. Transfer the mixture to a large mixing bowl and add the pasta, broccoli, and cheeses. Stir to combine.
Pour the pasta mixture into the baking dish. Press down the pasta noodles to make sure they are fully coated with the liquid. Top with panko crumbs (optional). Cover with tin foil and bake for 30 minutes. Remove the tin foil and top with additional cheese. Bake uncovered for an additional 15- 20 minutes or until the noodles are soft.
Notes
- Using a protein pasta version will add more protein. I use Barilla Protein+, Brami, and Banza brands.
- Using frozen broccoli, you can skip the step of steaming or blanching. Let it thaw and add to the dish. Using fresh broccoli, steam for 1-2 minutes in a large pot of boiling water, then blanch it in ice.
- Using freshly shredded cheddar cheese and mozzarella gives a better texture to the dish than the pre-shredded version.
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