Cheesy Chicken Broccoli Mac stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
Sneaky Comfort: Cheesy Mac with Broccoli and Crispy Tofu
A cozy, weeknight mac that balances a silky cheddar-parmesan sauce with golden, seasoned tofu and bright broccoli for a veggie-forward dinner everyone will reach for twice.
This is the kind of dinner that feels indulgent without taking the whole evening — creamy elbow macaroni wrapped in a quick roux-based cheese sauce, studded with tender broccoli and little cubes of tofu that turn satisfyingly crisp. It solves the eternal weeknight problem: how to get something vegetable-forward on the table that still reads like comfort food. Pressing the tofu, then seasoning it with smoked paprika and a touch of salt before a fast pan-fry gives you juicy interior bites with a golden crust that stand up to the sauce.
Little technique choices make the whole dish sing. Whisk a smooth roux, add milk, then melt in sharp cheddar and a grating of Parmesan for depth; a spoonful of Dijon brightens the richness. Cook the pasta until just al dente and drop the broccoli in for the last two minutes so it stays vibrantly green. Save half a cup of the starchy pasta water to loosen the sauce if it tightens up — it’s the secret to glossy, clingy cheese on every noodle.
For assembly, fold everything together off the heat so the tofu keeps its crunch. If you like an extra textural pop, scatter panko tossed with a little butter on top and flash it under the broiler until golden. Leftovers reheat beautifully with a splash of milk or reserved pasta water to revive the sauce, making this a reliable make-ahead dinner that’s as good on night two as it is the night you make it.
Ingredients
How to Make Cheesy Chicken Broccoli Mac
- Press the tofu for 10–15 minutes to remove excess water, then cut into 1/2-inch cubes; toss with 1/4 tsp salt and 1/4 tsp smoked paprika.
- Bring a large pot of salted water to a boil and add the macaroni; cook until just al dente (about 7–9 minutes) and in the last 2 minutes add the broccoli florets to the pasta water; drain both and reserve 1/2 cup pasta cooking water.
- While the pasta cooks, heat 1 tbsp olive oil in a medium nonstick skillet over medium-high heat and sauté the tofu cubes until golden on at least two sides, about 6–8 minutes; transfer to a plate.
- Melt 2 tbsp butter in a saucepan over medium heat, add the flour and whisk to make a smooth roux, cook 1 minute, then slowly whisk in the milk until smooth and simmer until slightly thickened, 3–4 minutes.
- Stir the dijon, minced garlic (finely chopped), lemon zest, 1/2 tsp salt, 1/4 tsp black pepper and smoked paprika into the sauce, then remove from heat and whisk in the shredded cheddar and half the parmesan until melted; loosen with up to 1/2 cup reserved pasta water if the sauce is too thick.
- Toss the drained macaroni and broccoli into the cheese sauce, fold in the sautéed tofu and chopped parsley until everything is evenly coated; taste and adjust salt and pepper.
- If you want a crunchy top, mix panko with a drizzle of olive oil and the remaining parmesan, sprinkle over the mac in an ovenproof dish and broil 2–4 minutes until golden (watch closely); otherwise serve straight from the pot.
Recipe Card
Cheesy Chicken Broccoli Mac
Cheesy Chicken Broccoli Mac stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Press the tofu for 10–15 minutes to remove excess water, then cut into 1/2-inch cubes; toss with 1/4 tsp salt and 1/4 tsp smoked paprika.
- Bring a large pot of salted water to a boil and add the macaroni; cook until just al dente (about 7–9 minutes) and in the last 2 minutes add the broccoli florets to the pasta water; drain both and reserve 1/2 cup pasta cooking water.
- While the pasta cooks, heat 1 tbsp olive oil in a medium nonstick skillet over medium-high heat and sauté the tofu cubes until golden on at least two sides, about 6–8 minutes; transfer to a plate.
- Melt 2 tbsp butter in a saucepan over medium heat, add the flour and whisk to make a smooth roux, cook 1 minute, then slowly whisk in the milk until smooth and simmer until slightly thickened, 3–4 minutes.
- Stir the dijon, minced garlic (finely chopped), lemon zest, 1/2 tsp salt, 1/4 tsp black pepper and smoked paprika into the sauce, then remove from heat and whisk in the shredded cheddar and half the parmesan until melted; loosen with up to 1/2 cup reserved pasta water if the sauce is too thick.
- Toss the drained macaroni and broccoli into the cheese sauce, fold in the sautéed tofu and chopped parsley until everything is evenly coated; taste and adjust salt and pepper.
- If you want a crunchy top, mix panko with a drizzle of olive oil and the remaining parmesan, sprinkle over the mac in an ovenproof dish and broil 2–4 minutes until golden (watch closely); otherwise serve straight from the pot.
Nutrition
- Carbohydrates
- 75
- Saturated Fat
- 12
- Sodium
- 950
- Fiber
- 5
- Unsaturated Fat
- 14.5
- Protein
- 29
- Fat
- 26
- Cholesterol
- 57
- Trans Fat
- 0.2
- Calories
- 645
- Sugar
- 9