Broccoli Macaroni and Cheese Casserole

Serves: 5Hands-on: 5 minutesTotal: 35 minutesDifficulty: Easy

Serves: 5


  • 2 cups uncooked elbow macaroni or penne
  • 2 cups broccoli florets
  • 1 cup frozen corn kernels
  • Nonstick cooking spray, as needed
  • 1 cup low-fat cottage cheese
  • 1 Tbsp. Dijon mustard
  • 1⁄4 tsp. Tabasco sauce
  • 1 tsp. salt
  • 1⁄4 tsp. black pepper
  • 4 oz. sharp Cheddar cheese, shredded
  • 4 oz. part-skim mozzarella cheese, shredded


  • Boil noodles in a large pot for 6 minutes. Add broccoli and corn kernels and cook for 2 more minutes or until the noodles are al dente. Drain, and reserve 1⁄2 cup of cooking liquid. Return noodles and vegetables to the pot.
  • Preheat oven to 400°F. Grease medium baking dish using nonstick cooking spray and set aside.
  • In a medium bowl, mix reserved cooking liquid, cottage cheese, mustard, and Tabasco until smooth.
  • Stir cottage-cheese mixture into noodles, broccoli, and corn. Season with salt and pepper. Mix in Cheddar and mozzarella cheeses.
  • Transfer to the prepared baking dish. Bake for 20 minutes or until cheese is melted and top is golden brown.