Mac and Cheese with Broccoli
Recipe type: Warm entree, HACCP Process 2
Cuisine: A great way to incorporate local broccoli into a food young children love, mac and cheese!
Prep time: 
Cook time: 
Total time: 
Serves: 25
This is a CACFP summer recipe for local Broccoli.
USDA Meal Components: 1½ meat/meat alternate, 1 oz WGR grain, ⅛ cup dark green vegetable.
Cooking and Prep level: basic.
  • 3½ cups Macaroni, whole wheat, dry
  • 6 cups Broccoli, fresh, chopped into ½ inch pieces
  • 2½ cups Milk, low-fat
  • 2½ tsp dry Mustard
  • ¼ tsp Salt
  • 1 Tbsp + 2 tsp Onion Powder
  • 2½ tsp Garlic Powder
  • 2½ tsp Sugar
  • ¼ cup + 1 Tbsp Margarine (non-transfat) cut into ½ inch cubes
  • 5 cups Cheddar Cheese, shredded
  • 5 cups Mozzarella Cheese, shredded
  1. Cook macaroni according to package until just al dente. DO NOT OVERCOOK. Drain well.
  2. Steam or blanche broccoli until just tender-crisp. Drain.
  3. Add pasta, milk, and seasonings to a large pot. Cook over medium heat while adding margarine a little at a time until melted and incorporated.
  4. Slowly add cheeses a little at a time until melted.
  5. Cook over low heat until sauce thickens.
  6. Add broccoli and stir gently until combined.
  7. Serve in 1 cup portions.
Nutrition Information
Serving size: 1 cup/ 126 g Calories: 230 Fat: 9 g Saturated fat: 4.5 g Trans fat: 0 Carbohydrates: 21 g Sugar: 5 g Sodium: 450 mg Fiber: 2 g Protein: 17 g Cholesterol: 20 mg
Recipe by Illinois Harvest of the Month at