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Broccoli Mac and Cheese

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This tasty Broccoli Mac and Cheese makes a delicious side dish or a light dinner full of veggies. Peas are optional but recommended!

Macaroni with Broccoli & Peas

Well happy day!! We made it to the weekend! This week as been a little insane with work, home and mom responsibilities, testing and blogging this recipe and celebrating my daughter’s birthday. Free time was basically non-existent right along side sleep the last 7 days or so. Being exhausted is all the rage these days. All the cool kids are doing it.

Brooke in front of cupcakes

So, in an effort to be a good Mom and make a meal that consisted of more than toast, cereal, pb&j and quesadillas, I put a quick little pasta dish together for my little one and I. This meal has her name written all over it. Short cut pasta, broccoli, peas and cheese and four of her favorites foods she won’t put up a fight to eat.

PS–terrible two’s? FALSE. Terrible three’s is what sneaks up on you! Don’t be fooled that that happy birthday photo above! All of a sudden she’s throwing tantrums left right and center like they’re going out of style. Lets place bets on whether she’ll reach her fourth birthday, shall we?

I love my child. I really really do. And I’m not being sarcastic.

ANYWAYS,

This pasta is yummy, easy and will make the kiddies happy. Here’s the step-by-step:

Garlic

Start by mincing some garlic and chopping up some broccoli.

Broccoli

Your florets can be big or small. Mine were on the bigger side because I felt like not taking the time to chop them smaller. Get the garlic and broccoli into a big skillet and saute in a little olive oil and butter.

Cooked macaroni

In the mean time, cook a little pasta. I had this in the fridge from the other night when I made this, but if you don’t have precooked macaroni on hand, start boiling some water.

Frozen peas

Once you have your pasta all done, toss it into that pan with some frozen peas. I love these little guys!

Adding cheese

Once the peas get heated through, grate in some real parmigiano reggiano, salt and pepper. Use as much cheese as you like! As you can see, I used a truck load. Stir this all up and voila!

Macaroni with Broccoli & Peas

Serve it up and that’s it! Makes for a great side dish or light vegetarian dinner. Enjoy your weekend friends! See you on Monday! ๐Ÿ™‚

Broccoli Mac and Cheese

This tasty Broccoli Mac and Cheese makes a delicious side dish or a light dinner full of veggies. Peas are optional but recommended!
servings 2 portions
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins

Ingredients

  • 1 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large clove garlic minced
  • 1 1/2 cups broccoli florets
  • 2/3 cup frozen peas
  • 1/4 pound macaroni cooked and drained
  • 1/2 cup parmesan cheese more or less, according to taste
  • salt & pepper to taste

Instructions

  • In a large skillet with high sides, saute broccoli and garlic in butter and olive oil over medium heat until crisp tender, 3 minutes. Stir in macaroni, peas, salt and pepper. Stir and cook until peas are warm. Sprinkle in parmesan cheese and serve hot.

Nutrition

Calories: 485kcal | Carbohydrates: 55g | Protein: 21g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 479mg | Potassium: 483mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1165IU | Vitamin C: 81mg | Calcium: 352mg | Iron: 2mg
Course: Dinner
Cuisine: American
Keyword: Broccoli Mac and Cheese
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32 Responses
  1. Deborah

    I totally hear you on the terrible 3s! I think our dauthers would get along well – Abbi loves mac and cheese, and broccoli is almost the only veggie she’ll eat. She’ll occasionally eat peas, so I bet she’d be in heaven with this!

  2. Anna @ hiddenponies

    So funny – this combo is a hit with my kids too! Your daughter is adorable…good luck with the terrible 3’s, they totally took me off guard too! The terrible two’s myth needs to be debunked once and for all – when they’re 3 they have OPINIONS. ๐Ÿ™‚

  3. Kiran @ KiranTarun.com

    I wish we ate such pasta’s when we were kiddos — that looks so yummy ๐Ÿ™‚

    Happy Birthday to your sweet princess ๐Ÿ™‚

  4. Marilyn Brennan

    Why does this seem so original when it has normal great stuff in it? Great idea! BTW, I need more pics of this little 3-year-old!

  5. Jennifer | Mother Thyme

    What a sweet picture of your daughter! This looks so good. I have to try this with my little ones! They would love it.

  6. Heather R

    Oh my word…I just found your blog and may never leave the kitchen again! You have some amazing recipes that I can’t wait to try! First up, Southwest Fried Eggs and then on to many more!

  7. Living The Sweet Life

    Lol, Lauren – – terrible three’s, she looks like such an angel ๐Ÿ˜‰ lol that’s how they get you… She’s definitely a cutie. Happy Birthday to your little one.

    This pasta, has MY name written all over it. Simple. Delicious. Comforting – – yes please.

  8. Lauryn

    Your website has made one first-time-without-a-meal-plan college student very happy. This is the first thing I’ve attempted to make (I’m eating it right now), and if all your recipes are this good, you’ve got a long-term reader.

    P.S. Nice name!

  9. Jackie

    I just made this – instead of garlic I substituted Italian seasoning, and I also added green peppers. It was absolutely fantastic! Thanks for the recipe! ๐Ÿ™‚

  10. Gail

    This pasta has saved my sanity. Feeding my son after 2 hr swim practices every night was driving me crazy. How to get a good balance of foods into him, and oh, it had to be quick to cook. I add diced, plain grilled chicken to the dish to get some protein in. It comes together so fast ( I now keep pasta and cooked chicken in the fridge so everything is ready to go when we get home) . He LOVES it! I have been powering him up with it a couple of times a week. And, he even requested it during his latest competition weekend. What a find! Thanks for the great recipe!

  11. Raven

    I liked making this. Easy. I didn’t have fresh cheese, I used parmesan packets. I added chicken bouillon, thyme, crushed red pepper and sea salt to the water I boiled it in. Reserving a couple tbsps to add to the pot during the sauting of the florets. Also I didn’t have frozen peas but I wanted something sweet like the peas would have been, so I used canned beets, chopped, leftover from the beet soup I made yesterday. I added dried parsley to the drained pasta too. I love the color it adds, plus it’s a super food:). All in all, I was happy with this recipe and look forward to trying it again with peas!

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