Craving that soul-warming bowl of mac and cheese but short on time? This is your recipe! We’re ditching the heavy creams and complicated steps for a brilliantly simple, 30-minute version that’s packed with flavor, protein, and a sneaky serving of veggies. The secret to the ultra-creamy sauce is evaporated milk, which creates a velvety texture without the extra fat. It’s the perfect weeknight comfort meal that will have everyone asking for seconds.
Ingredients
• 8 ounces / 227g dried multigrain elbow or penne pasta
• 1 cup / 150g frozen broccoli florets or mixed vegetables
• 1 12-ounce can / 354ml evaporated fat-free milk
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground black pepper
• 1 1/4 cups / 5 ounces / 140g shredded reduced-fat sharp cheddar cheese
• 1/4 cup / 2 ounces / 56g shredded American cheese
• Freshly ground black pepper for serving, optional
Instructions
1. Cook the pasta and broccoli. Bring a large pot of lightly salted water to a boil. Cook the pasta according to package directions for al dente. During the final 2 minutes of cooking, add the frozen broccoli directly to the pot. Drain the pasta and broccoli well, return the mixture to the hot pot, and cover to keep warm.
2. Start the cheese sauce. While the pasta cooks, whisk together the evaporated milk, flour, and 1/8 teaspoon of pepper in a medium saucepan. Cook over medium heat, stirring constantly, until the sauce thickens and begins to bubble gently.
3. Melt the cheese and combine. Remove the saucepan from the heat and stir in the shredded cheddar and American cheeses. Continue stirring until the cheese is completely melted and the sauce is smooth and glossy. Pour the cheese sauce over the warm pasta and broccoli mixture, stirring gently to coat everything evenly. Serve immediately, sprinkled with extra black pepper if desired.
Nutritional Information
• PER SERVING: 344 calories
• Total Fat: 9 g
• Saturated Fat: 5 g
• Cholesterol: 28 mg
• Sodium: 436 mg
• Carbohydrates: 46 g
• Fiber: 4 g
• Protein: 23 g
Pro Tips
• For the smoothest sauce, shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can result in a slightly grainy texture.
• A pinch of mustard powder or a dash of smoked paprika whisked into the sauce with the flour will deepen the cheesy flavor and add a beautiful color.
• Don’t overcook the pasta. Cooking it just to al dente ensures it will hold its shape and not become mushy after being combined with the hot cheese sauce.
• For a richer flavor, feel free to use full-fat evaporated milk and cheeses. The recipe is easily adaptable to your preference.
FAQ
Q: How can I add more protein to this vegetarian mac and cheese
A: This recipe is already high in protein with 23g per serving. To boost it even more, consider using a protein-fortified or chickpea-based pasta, or stirring in a cup of cooked white beans or chickpeas along with the cheese sauce.
Q: Can I make this mac and cheese vegan
A: To adapt this recipe to be vegan, use a plant-based pasta, swap the evaporated milk for a creamy, full-fat oat milk or canned evaporated coconut milk, and use your favorite dairy-free shredded cheeses. A vegan butter can be used with the flour to create a richer sauce base.
Q: What other vegetables work well in this recipe
A: This recipe is very versatile. Besides broccoli, you can add frozen peas, corn, or chopped spinach during the last few minutes of the pasta’s cooking time. Sautéed mushrooms, onions, or bell peppers also make delicious additions; simply stir them in with the final cheese sauce.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk (dairy or plant-based) to the pasta and gently warm it in a saucepan over low heat, stirring occasionally, until heated through. Microwaving in short intervals also works well.
