Macaroni and Cheese with Broccoli

By Anna N. and J B. from Lehman Intermediate School, Dingmans Ferry, PA.


This is a creamy, satisfying side dish that has all the goodness of grandma's home made Macaroni and cheese with the added color and vibrancy of the broccoli.The crumb topping adds a nice contrast to this rich pasta dish. 


Nutrition Facts

Serving size: 1/2 cup

From Fat7.9%
From Saturated Fat3.5%
From Sugar2.7%


Ingredient 6 servings 50 servings
whole wheat rotini pastaoz/4.8lbs/2.5
frozen, chopped broccolioz/6lbs/3.13
low-fat milkoz/8.4cups/8.75
garlic powdertsp/.2tsp/1.66
ground black peppertsp/.15tsp/1.25
shredded extra-sharp cheddar cheese oz/3.6cups/3.75
grated Parmesan cheeseoz/1.2cups/1.25
Dijon mustardtsp/.15tsp/1.25
Italian seasoned breadcrumbscup/.2cups/1.66
tablespoons melted margarinetsp/3.6tbsp/10


Bring a 1 quart pot of water to a boil for 6 servings or 12-15 quarts of water for 50 servings. Add 2 Tablespoons salt (or 10 Tablespoons for 50 servings) and cook pasta for 3 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are al dente. 3-4 minutes.

Meanwhile, preheat oven to 350 degrees F.

Heat 1 ½ cups milk or (12 ½ cups for 50 servings) in another pot over medium-high heat until just simmering.

Whisk the remaining milk, flour, garlic powder, salt and pepper in a bowl until combined.

Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2-3 minutes.

Remove from heat and whisk in cheddar, Parmesan and mustard until the cheese is melted.

Drain the pasta and broccoli and toss it with the cheese sauce. In a large bowl.

Pour into a greased 7”X 11”, 2 quart casserole dish for 6 servings (or in a 4” deep 15 quart hotel pan for 50 servings) and top with the breadcrumbs and melted margarine.

Bake 20 minute