Sharp White Mac and Cheese with Broccoli (High Protein) is anything but your average comfort food. This dish combines a creamy, rich cheese sauce with the delightful texture of tender pasta and fresh, vibrant broccoli. Imagine a warm, comforting bowl of sharp, white goodness that hugs your taste buds and fills you up without weighing you down. It’s a healthier twist on a classic mac and cheese that everyone will want to dive into at the dinner table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sharp White Mac and Cheese with Broccoli (High Protein)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sharp White Mac and Cheese with Broccoli (High Protein)

Sharp White Mac and Cheese with Broccoli (High Protein)

I first stumbled upon this delightful recipe on a lazy Sunday afternoon, craving something comforting yet nutritious. The idea of packing protein into a dish that traditionally just fills you up was enticing. After a few tries, I perfected this Sharp White Mac and Cheese with Broccoli (High Protein) so that it becomes a regularly requested option at our family gatherings. It’s cheesy enough to satisfy even the pickiest of eaters while sneaking in those all-important veggies!

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in under 30 minutes, making it perfect for a weeknight dinner.
Irresistible Flavor: Experience the combination of sharp, creamy cheese with the fresh taste of broccoli and a hint of lemon.
Eye-Catching Appeal: The bright green broccoli against the creamy sauce makes for a visually stunning dish that impresses.
Flexible Serving: Enjoy this at lunch, as a sides dish for dinner, or even as a warming snack after a chilly walk.
Diet-Friendly Options: It’s packed with plant-based protein and is naturally gluten-free if you choose the right pasta.

Ingredients You’ll Need

1 cup raw cashews: Adds creaminess and healthy fats. Soak them for that smooth texture. If you’re nut-free, sunflower seeds can be a great substitute!
12 ounces small pasta of choice: I use brown rice elbow noodles for a gluten-free option. Feel free to swap with another small pasta like penne or shells.
2 heads broccoli, chopped into florets (about 6 cups florets): Adds color and nutrition. You can use frozen broccoli if you’re short on time.
1/2 cup water: Helps blend the sauce smoothly. Adjust depending on desired thickness.
1 block (10.8oz) Mori Nu silken tofu: A fantastic source of protein that makes the sauce creamy without dairy.
4 tablespoons nutritional yeast: Provides that cheesy flavor without any animal products. Add more for a stronger taste.
3 tablespoons lemon juice: Brightens the dish and balances out the flavors. Lime juice works well as a substitute.
1/2 teaspoon onion powder: For that subtle savory goodness. Garlic powder is a lovely addition if you’re a garlic fan!
1/2 teaspoon garlic powder: Gives another depth of flavor; feel free to put in fresh minced garlic for an extra kick.
1 teaspoon salt: Enhances all the flavors, but adjust to suit your taste.

How to Make Sharp White Mac and Cheese with Broccoli (High Protein)

Soak the cashews: Begin by bringing about 3 cups of water to a boil—using a tea kettle works wonders. Once boiling, pour the hot water over 1 cup of raw cashews in a bowl and let them soak for at least 5 minutes. This is an essential step for achieving that velvety sauce.
Cook your noodles and broccoli: In a separate pot of boiling water, cook 12 ounces of small pasta for about 5-6 minutes. After that, toss in the 2 heads of broccoli chopped into florets and cook for an additional 1-2 minutes. Drain both pasta and broccoli together and set aside.
Blend cheese sauce: Drain the soaked cashews and discard the water. Transfer the cashews to a high-powered blender along with 1/2 cup of fresh water, the block of Mori Nu silken tofu, 4 tablespoons of nutritional yeast, 3 tablespoons of lemon juice, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1 teaspoon salt. Blend until it achieves a smooth, creamy consistency—this step is where the magic happens!
Mix and serve: In the same pot you used for the pasta, return the drained noodles and broccoli. Pour in the silky cheese sauce, stirring to coat every piece thoroughly. If the mixture has cooled too much, warm it over low-medium heat until it’s heated through. Serve immediately and enjoy!

Storing & Reheating

This dish is best enjoyed fresh, but leftovers can be stored! Keep them in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, portion it into freezer-safe containers, and it will keep well for up to 3 months. When reheating, simply warm it in a saucepan over low heat, adding a splash of water or broth if it appears too thick. While the texture may change slightly after freezing, a quick stir can revitalize that creamy goodness.

Chef’s Helpful Tips

Ensure your cashews are fully soaked to achieve the smoothest sauce possible—this can’t be rushed!
If you want an extra cheesy flavor, increase the nutritional yeast—every bit enhances the umami taste.
If using frozen broccoli, make sure to thaw and drain it well before adding to avoid extra moisture in your dish.
For a twist in flavor, experiment with adding spices like smoked paprika or a dash of cayenne for a kick!
Don’t hesitate to mix and match your pasta types; whole wheat or lentil pasta can increase fiber and protein content.

Sharp White Mac and Cheese with Broccoli (High Protein) is not just a meal; it’s a childhood favorite with a modern twist, redefined for health-conscious diners. This dish finds that delightful balance between comfort and nutrition, a true testament to the fact that you can eat well and feel satisfied. Feel free to experiment with ingredients and flavors to make it uniquely yours, and don’t forget to enjoy every cheesy bite!

Recipe FAQs

Can I use different pasta for this recipe?

Absolutely! Feel free to swap the brown rice elbow noodles for any small pasta shape you prefer—think shells, rotini, or even gluten-free varieties if needed. The cooking time may vary slightly, so adjust according to the package instructions.

Is it possible to make this mac and cheese vegan?

Yes, this recipe is inherently vegan thanks to the use of silken tofu and nutritional yeast, which creates a creamy cheese-like flavor without any dairy. Just ensure that the pasta you choose is also vegan-friendly.

How can I add extra protein to this dish?

Consider adding cooked beans, lentils, or even sautéed plant-based proteins like tempeh or chickpeas into the mix. These options not only boost the protein content but enhance the dish’s texture and flavor.

What’s the best way to store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, portion it into freezer-safe containers for up to 3 months. Remember to reheat gently, adding a little water if necessary to restore its creamy texture.

More Main Dishes Recipes

Easy Sheet Pan Gnocchi and Vegetables

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Sharp White Mac and Cheese with Broccoli (High Protein)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Boiling and Blending
Cuisine: American

Print Recipe

Description

This Sharp White Mac and Cheese with Broccoli is a high-protein delight that combines rich flavors with simple preparation. Enjoy creamy, homemade cheese sauce made from cashews and silken tofu, mixed with tender pasta and fresh broccoli for a quick and healthy meal option. Perfect for busy weeknights!

Ingredients

Scale

1 cup raw cashews
12 ounces small pasta of choice
2 heads broccoli chopped into florets (about 6 cups florets)
1/2 cup water
1 block (10.8oz) Mori Nu silken tofu
4 tablespoons nutritional yeast
3 tablespoons lemon juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Bring about 3 cups of water to a boil. Pour the hot water over the cashews and let them soak for at least 5 minutes.
Cook the pasta in a pot of boiling water for about 5-6 minutes. Then, add the broccoli and cook for 1-2 minutes more. Drain everything and set aside.
Drain the cashews and discard the soaking water. In a high-powered blender, combine the cashews with 1/2 cup fresh water, silken tofu, nutritional yeast, lemon juice, onion powder, garlic powder, and salt. Blend until very smooth.
In the same pot used for the noodles, return the drained noodles and broccoli. Mix in the cheese sauce, stirring to coat the pasta. If needed, warm over low-medium heat until warm throughout. Serve immediately and enjoy!

Notes

Taste the cheese sauce and adjust seasoning as necessary before mixing with pasta.
For extra flavor, consider adding spices or vegetables of your choice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.