Broccoli and Kale Mac and Cheese
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6
A healthy broccoli and kale macaroni and cheese made of lentil pasta or veggie elbows. It contains more vitamins than your traditional macaroni and cheese.
  • 8 ounces of your choice of lentil pasta, whole-wheat, or veggie elbow noodles, (2 cups)
  • About 3 cups frozen chopped broccoli (or fresh broccoli florets – cut small)
  • About 3 cups bag of baby spinach or baby kale
  • 3 Tbsp olive oil.
  • 2-3 cloves fresh garlic, minced
  • 1¾ cups 1% milk, divided
  • 3 tablespoons flour
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ cup shredded extra-sharp Cheddar cheese (or mature Cheddar cheese)
  • ¼ cup shredded Parmesan cheese
  • ¼-1/2 teaspoon Dijon mustard (omit if you don’t like the flavor of mustard)
  • Add Salt and pepper to taste
  1. Boil the pasta (follow instructions on the box). When you drain them, toss them with a tablespoon of olive oil to keep them from sticking.
  2. Heat olive oil on a pan. Saute the minced garlic with chopped broccoli and a pinch of salt until broccoli is slightly tender. Add the kale or spinach and cook until they're wilted.
  3. Whisk ¼ cup milk, flour, garlic powder, Dijon mustard, salt and pepper in a small bowl until combined.
  4. In a large pot, heat 1½ cups of milk until it begins to simmer. Add the flour mixture to the simmering milk. Be sure to stir constantly for about 3 minutes, getting rid of any chunks.
  5. Remove the pot from the heat and stir in the Cheddar and Parmesan cheese until they're melted.
  6. Add pasta and veggies into the cheese sauce, mix them up, heat on low heat, and prepare to enjoy the deliciousness. Add salt and pepper to taste.
Recipe by Health Nut Hayley at