Mac and Cheese Cups with Broccoli

Mac & Cheese Cups with Broccoli




  • 4 Tbsp. butter
  • 4 Tbsp. flour
  • 2 cups low fat milk
  • 1 ½ cups shredded cheddar cheese
  • Coarse salt and ground black pepper, to taste
  • Pinch cayenne pepper
  • 2 cups cooked broccoli, chopped
  • 2 cups cooked whole grain tubular pasta
  • ¼ cup shredded Parmesan cheese



  1. Preheat oven to 375 degrees. Coat 2 muffin tins with cooking spray and set aside.
  2. In a separate large saucepan, heat butter at medium-high. Once melted, whisk in flour until combined. Allow to cook, 2-3 minutes, then slowly whisk in milk. Bring to a simmer and stir, constantly, until thickened, about 4-5 minutes. Season with salt and pepper and a pinch of cayenne. Add cheese and stir, until melted. Taste and adjust seasonings, if necessary. Dump cooked broccoli and pasta into the pan with the sauce and stir to combine.
  3. Spoon macaroni and cheese into each muffin cup. Top with shredded Parmesan. Bake 7-8 minutes, until cheese is bubbly and browned on top.
  4. Allow to cool, and then remove cups from muffin tin and place in a microwave safe container.



Serves 8


The Learning Kitchen


Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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