Macaroni Cheese with Broccoli

Macaroni and Cheese With Broccoli

Who wouldn’t want to indulge in comfort food cravings while getting your veggies at the same time?! This simple macaroni cheese with broccoli recipe can be made ahead and eaten later, or served immediately. I know I would want to eat as soon as it’s ready! I know this recipe isn’t vegan, but you can omit the chicken to make it a great vegetarian option! You can add/switch your broccoli with other veggies such as asparagus, Brussels sprouts or green beans. Have fun with it!

Also, if you’re gluten free, you can swap out the noodles for quinoa and use a GF flour. 

Macaroni and Cheese With Broccoli


4 oz. dry whole wheat elbow macaroni (or pasta)

4 tsp. organic grass-fed butter (or organic coconut oil)

2 Tbsp. unbleached whole wheat flour

1½ cups unsweetened almond milk

1¼ cups freshly grated extra-sharp cheddar cheese

3 cups cooked chopped chicken breast, boneless, skinless

6 cups chopped broccoli florets, steamed

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper


Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.

Melt butter in large saucepan over medium heat.

Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn).

Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.

Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.

Add macaroni, chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.

Serve immediately.

Head to The Beach Body website for full details on this recipe! 


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