Weight Watchers Baked Macaroni Cheese with Broccoli
Indulge in a cozy yet guilt-free classic with this Weight Watchers Baked Macaroni Cheese with Broccoli. Perfectly portioned for a lighter twist on traditional comfort food, this recipe combines tender whole-grain elbow macaroni and vibrant broccoli florets in a velvety, low-fat cheese sauce made with skim milk, light cream cheese, and a hint of dijon mustard. A golden, crispy topping of panko breadcrumbs and shredded cheddar takes this dish to the next level, all while keeping it Weight Watchers-friendly. Ready in just 40 minutes and baked to bubbly perfection, it’s an ideal weeknight dinner that satisfies cravings without sacrificing health-conscious goals. Perfect for the whole family, this creamy creation is packed with wholesome ingredients and bold flavors.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 200 g whole-grain elbow macaroni
- 250 g broccoli florets
- 350 ml skim milk
- 150 g low-fat shredded cheddar cheese
- 60 g light cream cheese
- 15 g all-purpose flour
- 15 g unsalted butter
- 5 g dijon mustard
- 2 g garlic powder
- 2 g paprika
- 5 g salt
- 2 g black pepper
- 30 g panko breadcrumbs
- spray oil
Instructions
Preheat your oven to 200°C (400°F). Spray a medium-sized baking dish lightly with oil and set aside.
Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente, adding the broccoli florets to the pot during the last 3 minutes of cooking. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a roux forms.
Gradually whisk in the skim milk, making sure to break up any lumps. Cook the mixture over medium heat, stirring frequently, until it begins to thicken (about 3-4 minutes).
Stir in the light cream cheese, dijon mustard, garlic powder, paprika, salt, and black pepper. Mix until the cream cheese is melted and the sauce is smooth.
Remove the sauce from the heat and stir in 100g of the shredded cheddar cheese until melted and incorporated.
Combine the cooked macaroni, broccoli, and cheese sauce in the saucepan, gently stirring until everything is evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
Sprinkle the remaining 50g of shredded cheddar cheese evenly over the top, followed by the panko breadcrumbs.
Lightly spray the top with oil to help the breadcrumbs crisp up during baking.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbling.
Let the baked macaroni and cheese cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.1 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 528 mg | 41% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 407 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
