Go Back

Broccoli Mac & Cheese

A healthy spin on a classic dish!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course dinner
Servings 2 people


  • 1 cup pasta cooked according to package instructions
  • 2 tbsp olive oil separated
  • 3 tbsp flour
  • 1/2 white onion minced
  • 2 cloves garlic minced
  • 1 3/4 cups unsweetened non-dairy milk we prefer plain rice milk for its neutral flavor
  • 1/2 cup nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1 small head of broccoli chopped into small pieces


  • Heat up 1 tbsp of olive oil in a large saucepan over low-medium heat. Stir in onion and garlic and sauté for about 5 minutes, until the onions are translucent.
  • Whisk in the second tbsp of olive oil and flour until they are fully incorporated.
  • Slowly whisk in the rice milk, nutritional yeast, garlic powder, onion powder and salt until all ingredients are well combined. Bring to a boil.
  • Turn back down to low-medium heat and stir in the broccoli.
  • Let the mixture heat covered (lifting the lid and stirring occasionally) for about 5 minutes.
  • Uncover and cook for another 5 minutes.
  • Stir in the cooked pasta & serve in two bowls and enjoy (we love to top it with follow your heart vegan parmesan)! The sauce will thicken once cooled a bit.