21 Day Shred


We have a new comfort food in my house! My family loved this dish so much I had to stop Easton from licking the bowl. I found this recipe on Skinnytaste and knew I had to try it out immediately! Even without a lean protein, this dish is totally filling and perfect for one of those nights when you just need a cheesy, warm meal!


And if you really want to add a protein, it couldn’t be easier! Just add a little chicken breast, or keep it veggie with soy chicken! I modified the recipe a little from the original, and I used wide egg noodles because that’s the current obsession at my house. But, “elbows” or “wheels” would work too! If you are looking for more skinny mac, you have to try my Skinny Jalapeno Mac and Cheese and Skinny Mac and Alfredo!


Skinny Baked Mac and Cheese with Broccoli

Prep time: 20 minutes

Cook time: 20 minutes

Yield: 10 servings

Serving size: About 1 cup


  • 12 oz wide egg noodles
  • 12 oz frozen broccoli florets
  • 2 Tbsp light butter
  • ¼ cup onion, minced
  • ¼ cup whole wheat flour
  • 2 cups skim milk
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • 1 cup reduced-sodium chicken broth (use vegetable broth for a vegetarian dish)
  • 1 cup reduced-fat, shredded cheddar cheese
  • ⅛ cup Parmigiano-Reggiano, grated
  • ¼ cup whole wheat breadcrumbs


  1. Preheat oven to 375 degrees. Lightly coat a 9x13 baking dish with nonstick cooking spray and set aside.
  2. Cook pasta and broccoli together in a large pot of salted water according to package directions for al denté. Drain.
  3. In a large, heavy skillet, melt butter. Add onion and cook over low heat about 2 minutes.
  4. Add flour and cook another minute or until the flour is golden and well combined.
  5. Add milk and broth and raise heat to medium-high until it comes to a boil. Cook about 5 minutes or until the sauce becomes smooth and thick. Whisk frequently. Season with salt and pepper.
  6. Once the sauce is thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
  7. Add cooked macaroni and broccoli and mix well. Pour into baking dish.
  8. Top with Parmigiano-Reggiano and breadcrumbs. Lightly mist with cooking spray.
  9. Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

Nutrition Information

Per Serving (About 1 cup):

Calories: 234

Fat: 5g

Carbohydrates: 31g

Fiber: 5g

Protein: 12g

Sugars: 3g

Sodium: 438mg

Vitamin A: 8%

Vitamin C: 15%

Calcium: 19%

Iron: 2%

WWP+: 5 points