What happens when you combine everyone’s favorite comfort food with a boost of green goodness?
You get Broccoli Mac and Cheese, the delicious mashup we didn’t know we needed.
Whether you’re sneaking more veggies into your kids’ meals or just craving a cozy bowl of cheesy pasta, this dish delivers big on both flavor and comfort.
We’ve made this for picky eaters, busy moms, and even die-hard mac and cheese purists, and they all came back for seconds.
Let’s dive into how to make the creamiest, dreamiest broccoli mac you’ll ever eat.
Why You’ll Love This Broccoli Mac and Cheese
- It’s the perfect blend of cheesy indulgence and veggie-packed nutrition.
- Quick enough for busy weeknights, but delicious enough for special occasions.
- Picky-eater approved—kids actually love it.
- Easily customizable for dietary needs like gluten-free or dairy-free.
Ingredients You’ll Need
To make this broccoli mac and cheese, you only need a few simple ingredients, many of which you probably already have in your kitchen.
- Pasta: Elbow macaroni or any short pasta shape works well.
- Broccoli: Fresh is best, but frozen works too.
- Cheddar cheese: Sharp cheddar gives the best flavor, but feel free to mix in mozzarella, gouda, or gruyère.
- Milk: Whole milk for creaminess, or substitute with a non-dairy alternative.
- Butter and flour: For the roux that thickens your cheese sauce.
- Seasonings: Salt, black pepper, garlic powder, and a touch of mustard or paprika if you want extra depth.
How to Make Broccoli Mac and Cheese (Step-by-Step)
This recipe is straightforward, whether you’re making it all on the stovetop or finishing it off in the oven.
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add your pasta and cook until just al dente. Don’t overcook—it’ll soften more when mixed with the cheese sauce.
2. Steam or Blanch the Broccoli
While the pasta cooks, steam or blanch the broccoli until it’s bright green and just tender. Drain and set aside.
3. Make the Cheese Sauce
In a large saucepan, melt butter and whisk in the flour to make a roux. Cook for 1–2 minutes to eliminate the raw flour taste. Slowly whisk in the milk and cook until slightly thickened. Lower the heat and stir in the shredded cheese until melted and smooth.
4. Combine Everything
Add the cooked pasta and broccoli to the cheese sauce. Stir until fully coated. Taste and adjust seasonings.
5. Optional: Bake It
For a baked version, pour everything into a greased baking dish. Top with extra cheese or breadcrumbs and bake at 375°F for 15–20 minutes until bubbly and golden.
Easy Variations and Add-Ins
This dish is wonderfully versatile. Here are some fun ways to change it up:
- Add more veggies: Stir in peas, cauliflower, spinach, or carrots.
- Protein boost: Mix in shredded rotisserie chicken, diced ham, or crumbled bacon.
- Spice it up: Add jalapeños, red pepper flakes, or a dash of hot sauce.
- Different cheeses: Try Monterey Jack, gouda, or a smoked cheddar for variety.
Storage and Reheating Tips
Leftovers are a lifesaver on busy days. Here’s how to store and reheat them properly:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in single-serving containers for up to 2 months.
- Reheat: Warm gently on the stovetop or microwave with a splash of milk to restore creaminess.
Recipe FAQ’s
Can I use frozen broccoli?
Yes, just thaw and drain it well before adding to the dish.
What’s the best cheese for a smooth sauce?
Sharp cheddar melts beautifully, but combining it with a melty cheese like mozzarella or Monterey Jack improves texture.
Can this be made vegan?
Absolutely. Use vegan butter, plant-based milk, and dairy-free cheese alternatives. Nutritional yeast can also boost the cheesy flavor.
Broccoli Mac and Cheese – Creamy, Cheesy and Family-Friendly!
Ingredients
- 8 oz elbow macaroni or other short pasta
- 3 cups broccoli florets fresh or frozen
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 teaspoon Dijon mustard optional, for flavor depth
- ¼ cup grated Parmesan cheese optional, for added richness
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente according to package instructions. Drain and set aside.
Step 2: Cook the Broccoli
- While the pasta cooks, steam or blanch the broccoli for 3–4 minutes until just tender and bright green. Drain and set aside.
Step 3: Make the Roux
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until lightly golden.
Step 4: Make the Cheese Sauce
- Gradually whisk in the milk, ensuring no lumps form. Cook for 3–4 minutes, stirring frequently, until slightly thickened. Reduce heat to low, then stir in cheddar cheese, garlic powder, salt, pepper, and Dijon mustard. Stir until cheese is fully melted and sauce is smooth.
Step 5: Combine Pasta, Broccoli, and Sauce
- Add the cooked pasta and broccoli to the cheese sauce. Stir until everything is well coated. If desired, stir in Parmesan cheese for extra flavor.
Step 6: Serve or Bake (Optional)
- Serve immediately as a stovetop version.
- For a baked version, transfer the mac and cheese to a greased baking dish, top with more cheese or breadcrumbs, and bake at 375°F for 15–20 minutes until bubbly and golden.