Skinny Baked Broccoli Mac and Cheese

Preparation 20 min Cook Time 20 min


  • 2 cups elbow pasta
  • 1/2 cup greek yogurt
  • 1/2 cup almond or soy milk
  • 1 3/4 cup part skim mozzarella cheese
  • 2 eggs
  • 3 cups broccoli florets, cooked and chopped
  • 3 tablespoons chopped onion
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon black pepper
  • 1 teaspoon italian seasoning
  • 1 teaspoon garlic powder


  • 2 tablespoons olive oil
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon italian seasonings
  • salt
  • pepper


  1. Preheat oven to 375 degrees F.
  2. Cook macaroni according to package instructions in a salted pot of boiling water, to al dente (slightly undercooked). You can also cook the broccoli while the pasta is cooking, until softened.
  3. Drain the pasta and immediately, in a large bowl add the greek yogurt and cheese until cheese is gooey and melted.
  4. Crack the two eggs into a separate bowl, scrambling them slightly, then adding it to the pasta cheese mixture. Add the milk and stir.
  5. Add seasoning of salt, pepper, garlic powder and onion and italian seasoning and continue to mix.
  6. Add Dijon mustard and broccoli.
  7. Divide the mixture among 15 cups of a greased muffin tin (I used one 12 and 3 from the other tin). Stuff into the cups, about 1/4 cup each.


  1. In a small bowl, stir together olive oil, bread crumbs and seasonings. Don't clump but instead mix until it is like lumpy sand. Sprinkle evenly over the macaroni and press down a bit.
  2. Cook for 20 minutes. Allow to cool for 5 minutes and remove from tins. Enjoy! Let cool for at least five minutes before unfolding with a dinner knife around the edges.


Recipe Notes

  1. This recipe is vegetarian.
    Use Gluten Free pasta like this one and breadcrumbs like this one .
  3. You can store these cups in an air-tight tupperware container in the fridge for a few days. Reheat in a toasted oven at 375 degrees until heated through or microwave.
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