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Stove Top Broccoli Mac and Cheese

Stove Top Broccoli Mac and Cheese Stove Top Broccoli Mac and Cheese

This stove top mac and cheese is easy to put together. Broccoli provides lots of essential nutrients, and it's a cheesy and delicious way to combine some veggies into your kid's dish as well.













Trans-fat Free


6 ounces pasta, elbow macaroni
preferbably whole wheat
8 ounces broccoli florets
cut into bite-sizes
1 tablespoon olive oil
1 small shallots
½ cup evaporated milk
1 teaspoon cornstarch
½ tablespoon red hot pepper sauce
or any your favourite hot sauce
1 cup cheddar cheese, very old, sharp
½ cup monterey jack cheese
or mozzarella, shredded
salt and black pepper
to taste


Bring a large pot of salted water to a boil.

Add the pasta, and cook until desired consistency, about 12 minutes.

Add the broccoli in 3 minutes before the pasta is cooked.

Drain the broccoli and pasta, then return both to the pot. Cover with a lid to keep warm.

Meanwhile in a medium saucepan, heat the olive oil over medium heat until hot.

Add the shallots, stirring often, and cook for about 5 minutes, until browned and softened.

Pour in the evaporated milk, and bring to a boil.

Stir in the cornstarch, and cook for about 1 minute until the milk is thickened.

Stir in the cheeses until melted.

Remove from the heat, and season with salt and black pepper.

Pour the cheese sauce over the pasta and broccoli, and gently stir until evenly coated.

Divide the dish between two serving plates.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 58556% of calories from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 552mg 23%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 58g
Vitamin A 37% Vitamin C 51%
Calcium 72% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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