Published on March 11, 2024 Broccoli Mac and Cheese- this creamy, cheesy broccoli mac and cheese takes less than 30 minutes to make. Enjoy for lunch, dinner, or serve as a side dish. Kids and adults love it! I love this recipe because it is creamy, cheesy, and EASY to make! Plus, I love adding in a vegetable. The broccoli is a great way to get kids (and adults) to eat their veggies! You can serve broccoli mac and cheese as a main dish for lunch or dinner or as a side dish with any meal. It is comforting and super satisfying!
Ingredients
Pasta– elbow macaroni is the classic choice for mac and cheese, but you can use shells or other short cut pasta. Broccoli– cut fresh broccoli into small florets. Butter– adds flavor and richness to the cheese sauce. Flour– to create a roux, which is a is a mixture of flour and fat cooked together to thicken sauce. Milk– I recommend using whole milk so the sauce is super creamy and rich! Cheese– buy a block of cheddar cheese and grate it with a cheese grater. Store bought shredded cheese contains a powder coating and it won’t melt as well. Mustard powder– it pairs nicely with the cheddar cheese. Garlic powder– optional, but I love a little kick of garlic. Parmesan cheese and crushed red pepper flakes– for garnish!
How to Make Broccoli Mac and Cheese
*Scroll down to the recipe card for ingredient amounts and instructions.
Bring a large pot of salted water to a boil. Add the pasta and cook it just until al dente, according to package instructions. Add the broccoli to the pot during the last 3 minutes of the pasta’s cooking time. The broccoli is done when it’s bright green and crisp-tender. Reserve 1 cup of the pasta water. Drain the pasta and broccoli and set aside. Return the pot to the stovetop and melt the butter over medium heat.
Turn the heat to low and whisk in the flour to create a paste.
Whisk in milk until smooth. Turn the heat to medium and whisk until the sauce starts to thicken, about 3 to 5 minutes.
Stir in the cheddar cheese until it is melted into the sauce.
Add the ground mustard, garlic powder (if using), salt, and pepper. The sauce should be thick and creamy!
Add the drained pasta and broccoli and stir until well coated with the cheese sauce. If the sauce is too thick, add a little of the reserved pasta water and stir to combine. Ladle into bowls and serve with freshly grated Parmesan cheese and crushed red pepper flakes, if desired.
Variations
Use half and half instead of milk for a super rich mac and cheese. If you want a lighter mac and cheese, you can use low fat milk. Use a different cheese or mix a few cheeses. A few good options are: white cheddar, fontina, gruyere, mozzarella, smoked gouda, and Monterey jack. I recommend using fresh broccoli, but frozen broccoli will work in a pinch. Steam before adding to the mac and cheese. If you don’t like broccoli, try cauliflower. Add a dash of hot sauce for a kick. Stir in chopped cooked chicken, sausage, or bacon for a boost of protein. Top with breadcrumbs. I love using the toasted breadcrumbs I use to make lemon spaghetti. If you need the recipe to be gluten-free, use gluten-free pasta and all-purpose gluten-free flour to make the roux.
How to Store
If you have leftovers, let the mac and cheese cool completely. Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop over medium low heat. Stir frequently to make sure the mac and cheese doesn’t stick to the pan. I don’t recommend freezing broccoli mac and cheese.
More Mac and Cheese Recipes
Baked Mac and Cheese Stovetop Mac and Cheese Pesto Havarti Mac and Cheese Stovetop Pumpkin Mac and Cheese Butternut Squash Mac and Cheese
Broccoli Mac and Cheese
Nutrition
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