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Mac and Cheese for Meal Prep

Our favorite mac and cheese is easy to make, stores well in the fridge or freezer and reheats like a dream in the microwave, on the stove or in the oven! Plus you can customize it any way you'd like.
Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 4 servings


  • cooking spray
  • 8 oz short pasta any kind works!
  • 1 head broccoli chopped into florets, about 3 cups
  • 2 TBSP butter or vegan butter, I used Earth Balance
  • 2 TBSP flour of your choice, I used whole wheat
  • 1 cup milk of your choice warmed
  • 2 cups shredded cheese of your choice, I used real cheddar
  • 1 tsp chipotle powder
  • salt and pepper to taste
  • 1/4 cup breadcrumbs optional


  • If you plan to bake the mac n' cheese, preheat the oven to 400F / 200C and prepare a 9x9 baking dish with cooking spray.
  • Make the pasta: Bring a large pot of water to a boil, then add a big pinch of salt and the pasta. Boil according to the package directions, adding the broccoli to the pot 2-3 minutes before the final cook time, or until the pasta is al dente and the broccoli is bright in color. Drain the pasta and broccoli in a strainer and set aside. 
  • To a medium-sized sauce pan, add the butter and allow it to melt. Add the flour and stir for 2-3 minutes, until combined and bubbly. Add the milk, turn up the heat slightly and stir constantly until the mixture thickens. Add the cheese and stir until melted. Add the chipotle powder, salt and pepper. Taste and adjust seasonings to your liking.
  • Remove from the heat, then add the cooked pasta and broccoli to the cheese sauce. Stir until well combined.
  • If baking, pour the mac n' cheese into the prepared baking dish. Top with the breadcrumbs and bake for 15 minutes uncovered.
  • Divide the mac n' cheese between meal prep containers and allow to cool completely before storing in the refrigerator or freezer.