Broccoli & Spring Onion Mac ’n’ Cheese

Jump at the chance to cook with spring onions this season – they're part of the same family as green onions and are distinguished by their bulbs, which have a sweet, mellow flavor. For a make-ahead meal, pour into a buttered casserole dish, let cool and refrigerate for up to 3 days. When ready to eat, sprinkle with panko, mist the top with cooking spray and bake in 375˚F oven until hot and bubbly.

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Prep Time
20 min
Cook Time
5 min
25 min


  • 10 oz whole-grain elbow macaroni
  • 4 cups bite-size broccoli florets
  • 1 tbsp organic unsalted butter
  • 4 spring onions, white and light 
green parts only, thinly sliced 
(TIP: If you can’t find spring onions, substitute with 4 green onions.)
  • 2 tbsp whole-wheat flour
  • 1 1/2 cups whole milk, warmed
  • 6 oz extra-sharp cheddar cheese, shredded
  • 1 tbsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp each ground black pepper 
and cayenne pepper


  1. In a large saucepan, cook pasta al dente according to package directions, adding broccoli during last 2 minutes of cook time. Drain and rinse under cold water. Set aside.
  2. Meanwhile, in a separate large saucepan or deep skillet on medium, melt butter. Add onions and sauté, stirring often, for 1 minute. Add flour and cook, stirring, for 2 minutes.
  3. Gradually whisk in milk in a slow, steady stream and cook, whisking, until thick enough to coat the back of a spoon, about 5 minutes. Add cheese, mustard, salt, black pepper and cayenne and cook, stirring, until cheese melts. Add macaroni mixture and stir to coat.

Nutrition Information

  • Serving Size 2 1/2 cups
  • Calories 537
  • Carbohydrate Content 65 g
  • Cholesterol Content 59 mg
  • Fat Content 22 g
  • Fiber Content 8 g
  • Protein Content 26.5 g
  • Saturated Fat Content 12 g
  • Sodium Content 551 mg
  • Sugar Content 6.5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g