Geeze Louise Broccoli Mac & Cheese

By Betsy K. and Ellyn L. from Quaker Valley Middle School, Sewickley, PA.


Thick and creamy, this main dish mac ‘n cheese is a no-brainer:  kids get the delicious and healthy version of America’s favorite comfort food without a blue box, neon cheese powder, or stick of butter in sight. “This mac ‘n cheese is really cheesy!” –Emily K.

Nutrition Facts

Serving size: 6 oz

From Fat20.75%
From Saturated Fat9.94%
From Sugar9.7%


Ingredient 6 servings 50 servings
Whole Wheat Pasta, cooked8 oz4 lbs +2 2/3 oz
Broth, Chicken, low sodium2 qt4 gal
Great Northern Beans9 0z4 lbs + 11 oz
Skim Milk1 cup1/2 gal + 1/4 cup
Reduced Fat Cheddar Cheese6 oz3 lbs + 2 oz
Broccoli Florets1 3/4 cup3 qts +2 1/2 cups
Salt1/4 tsp2 1/8 tsp
Garlic Powder1/2 tsp1 tbsp + 1 1/8 tsp
Black Pepper1/2 tsp1 tbsp + 1 1/8 tsp


Follow proper handwashing procedures as indicated below:

Wet hands and forearms with warm, running water at least 100 degrees F and apply soap. Scrub lathered hands and forearms, under fingernails, and between fingers for at least 10-15 seconds. Rinse thoroughly under warm running water for 5-10 seconds. Dry hands and forearms thoroughly with single- use paper towels. Turn off water using paper towels. Use paper towel to open door when exiting the restroom.

To Prepare:

Drain and rinse beans. Puree beans with just enough chicken broth to form a smooth consistency.

Cook pasta in boiling water until tender. Combine milk, cheese and seasonings in a separate stockpot. Melt over medium heat until smooth and creamy. Add bean puree and combine. If sauce is too thick, ladle a couple ounces of pasta liquid in to thin to right consistency. Steam broccoli until tender. Drain pasta and broccoli and combine with cheese sauce.

Heat to 165 degrees F and hot hold at greater than 135 degrees F.