Description
This Healthier Mac and Cheese recipe features creamy white cheddar combined with tender broccoli florets and sweet caramelized onions. The use of whole wheat macaroni shells, olive oil, and almond milk makes it a nutritious twist on the classic comfort dish, offering a rich flavor with a lighter, wholesome profile perfect for a family meal.
Ingredients
Scale
Caramelized Onions
- 2 medium onions
- 2-3 teaspoons olive oil
- 1 dash salt
- 1-2 teaspoons water (to deglaze the pan)
Pasta and Broccoli
- 2 quarts water
- 1 tablespoon kosher salt (for the pasta water)
- 2 1/2 cups macaroni shells (small size preferred)
- 2 heads fresh broccoli (stemmed and cut into similar sized florets)
Cheese Sauce
- 4 tablespoons butter
- 3 tablespoons olive oil
- 1/2 cup whole wheat flour
- 1/2 teaspoon kosher salt (or more to taste)
- Pepper (to taste)
- 1/4 teaspoon garlic powder
- 2 teaspoons Dijon mustard
- 3 dashes hot sauce (Tobasco recommended)
- 1 1/2 cups Blue Diamond Almond Breeze Almondmilk (Original)
- 2 cups white cheddar cheese (shredded & packed)
- 2 tablespoons heavy cream
Instructions
- Caramelize the Onions: Slice the onions into 1/4 to 1/2 inch thick pieces. Heat a large skillet over medium heat and add 2 teaspoons olive oil. Add onions and sauté for 8-10 minutes, then reduce heat to medium low and sprinkle a dash of salt. Continue cooking for 35-40 minutes, stirring every 10 minutes and adding more oil if they stick. In the last 10 minutes, deglaze the pan with 1-2 teaspoons water, scraping up browned bits. Remove onions once deeply browned and sweet.
- Cook the Pasta: Bring 2 quarts of water to a rolling boil. Add 1 tablespoon kosher salt, then add pasta shells. Cook for about 4 minutes less than package directions, stirring occasionally to prevent sticking.
- Prepare the Broccoli: While pasta cooks, cut broccoli stems and florets into uniform pieces to ensure even cooking.
- Steam Broccoli with Pasta: When the pasta has about 3 minutes remaining, add broccoli on top and cover with a lid. Let them steam together without lifting the lid for those last 3 minutes.
- Drain Pasta and Broccoli: Drain both vegetables and pasta together in a colander. If the cheese sauce isn’t ready, drizzle with a little olive oil and toss to prevent sticking.
- Make the Cheese Sauce: In the same skillet, melt butter and olive oil over medium heat. Whisk in whole wheat flour, salt, pepper, and garlic powder, cooking until a light roux forms, about 1-2 minutes. Slowly whisk in almond milk, stirring continuously until sauce thickens. Add Dijon mustard, hot sauce, and stir in shredded white cheddar cheese and heavy cream until cheese is melted and sauce is creamy.
- Combine Everything: Add the caramelized onions and drained pasta with broccoli to the cheese sauce in the skillet. Stir well to combine and heat through for 2-3 minutes.
- Serve: Plate the mac and cheese hot, optionally garnishing with additional cheese or fresh herbs for extra flavor.
Notes
- Use whole wheat pasta for added fiber and nutrition.
- Caramelizing onions requires patience but adds a deep, sweet flavor that balances the cheese sauce perfectly.
- You can substitute broccoli with other vegetables like cauliflower or spinach to vary flavors.
- Adjust the hot sauce and mustard to your taste preferences to customize the cheesy sauce.
- To make it vegetarian, ensure cheese is suitable for vegetarians.
- For a dairy-free version, skip the heavy cream and use vegan cheese alternatives.