I love how this dish balances comfort and health. Using Greek yogurt adds creaminess and protein without the heaviness of cream, while sharp cheddar brings bold flavor so I don’t need to add a ton of extra ingredients. The broccoli blends right into the cheesy goodness, making it a sneaky veggie win—especially with picky eaters. Plus, it’s ready in about 35 minutes and only uses one pot!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups whole milk 1 1/2 cups water or broth (I use broth for more flavor) 8 oz pasta of choice 8–10 oz broccoli, finely chopped 2 cups shredded extra sharp cheddar cheese 1/4 cup plain Greek-style yogurt 1 tbsp butter or ghee (optional)
Directions
I bring the whole milk and water (or broth) to a boil in a large pot. Once it starts bubbling, I stir in the pasta and reduce the heat to a simmer. I let it cook for about 10 minutes, stirring occasionally.
I stir in the chopped broccoli and cook for another 2–3 minutes, just until both the pasta and broccoli are tender to my liking.
I remove the pot from the heat and stir in the shredded cheddar, Greek yogurt, and butter or ghee (if using). I mix until everything is melted and creamy. Then I serve it hot—comfort food made easy.
Servings and timing
This recipe serves 4 people and takes about 35 minutes total, including prep and cooking time.
Variations
I swap the pasta for whole wheat or chickpea pasta to boost fiber or protein.
When I want a stronger flavor, I add a little Dijon mustard or a pinch of garlic powder.
For a spicy kick, I mix in red pepper flakes or a dash of hot sauce.
I sometimes blend the broccoli into the sauce for a smoother texture that’s great for kids.
For added protein, I stir in rotisserie chicken or white beans at the end.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or broth to loosen the sauce and warm it gently on the stove or in the microwave until creamy and hot.
FAQs
Can I use frozen broccoli?
Yes, I often use frozen broccoli in a pinch. I just add it a minute or two earlier to make sure it’s fully heated and tender by the time the pasta is done.
What pasta works best?
Short pastas like elbow macaroni, shells, or rotini work great. I also love using whole wheat or legume-based pasta for added nutrition.
Is there a dairy-free option?
Yes! I’ve made this with unsweetened almond milk, dairy-free cheddar, and plant-based yogurt. The texture is still creamy, and the flavor is surprisingly close.
Can I make this ahead?
Definitely. I sometimes make it earlier in the day and reheat just before serving. Just add a splash of liquid to bring back the creaminess.
How can I make this extra creamy?
If I want it ultra creamy, I stir in a bit more yogurt or an extra tablespoon of butter. A small amount of cream cheese also works for a richer texture.
Conclusion
This Healthy Broccoli Mac and Cheese is a comforting, one-pot meal that feels indulgent but is packed with good-for-you ingredients. With creamy cheese, tender pasta, and a boost of veggies, it’s a meal I feel great about serving any day of the week. Whether I’m feeding my family or making a quick dinner for myself, this recipe always delivers.
A creamy, feel-good twist on a classic comfort dish! This broccoli mac and cheese is made with sharp cheddar, Greek yogurt, and no heavy cream—perfect for a wholesome weeknight meal.
Author:Sarah
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
Yield:4 servings
Category:Dinner, One-Pot Meals, Vegetarian
Method:Simmering, One-Pot
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups whole milk
1 ½ cups water or broth (for more flavor, use vegetable or chicken broth)
8 oz pasta of choice (whole wheat, gluten-free, or regular)
8–10 oz broccoli, finely chopped
2 cups shredded extra sharp cheddar cheese
1/4 cup plain Greek-style yogurt
1 tablespoon butter or ghee (optional)
Instructions
Cook the Pasta:
In a large saucepan, bring milk and water or broth to a boil.
Add the pasta, reduce heat to a simmer, and cook for 10 minutes, stirring occasionally.
Add Broccoli:
Stir in chopped broccoli and cook for another 2–3 minutes, until broccoli and pasta are tender.
Make it Creamy:
Remove from heat. Stir in cheddar cheese, Greek yogurt, and butter or ghee (if using).
Mix until smooth and the cheese is fully melted.
Serve:
Spoon into bowls and enjoy warm!
Notes
For extra protein, use chickpea or lentil pasta.
Add garlic powder or mustard powder for a flavor boost.
This recipe works well with frozen broccoli too—just thaw slightly before adding.
Store leftovers in the fridge for up to 3 days; reheat with a splash of milk or broth.
