Broccoli Mac and Cheese Recipe

If you’re anything like me, comfort food hits the spot on busy nights — and that’s exactly why this Broccoli Mac and Cheese Recipe is a total game-changer. It’s creamy, cheesy, and sneaks in those good-for-you greens without any fuss. I absolutely love how this turns out every single time: melty, cheesy macaroni and bright, tender broccoli all combined in one warm, satisfying dish. Stick around, and I’ll walk you through exactly how to nail this recipe with tips and tricks I’ve picked up along the way.

this Recipe

Ingredients You’ll Need

The beauty of this Broccoli Mac and Cheese Recipe lies in its simplicity. Each ingredient plays a key role in creating that velvety cheese sauce and perfectly tender broccoli, so choosing good-quality basics will truly elevate your final dish.

• Elbow macaroni: The classic pasta shape holds onto that luscious cheese sauce perfectly, making every bite creamy and satisfying.
• Salted butter: It adds richness to the roux and gives the cheese sauce that silky mouthfeel.
• All-purpose flour: Helps thicken the sauce so it clings to the pasta just right without being too runny.
• 2% milk: Creamy but not too heavy — I find it strikes the perfect balance in sauciness and lightness.
• Dijon mustard: This little secret packs a subtle tang that wakes up the cheese flavor and adds complexity.
• Salt and pepper: Essential for seasoning; don’t be shy here since cheese can sometimes be mild.
• Shredded cheddar cheese: Sharp, melty, and familiar — cheddar is the backbone of any great mac and cheese.
• Shredded gruyere cheese: A mild, nutty cheese that melts beautifully and adds that gourmet touch.
• Broccoli florets: Fresh or lightly steamed, they provide a lovely crunch and color contrast that balances the richness.

Variations

I love that you can really make this Broccoli Mac and Cheese Recipe your own. Whether you want it extra cheesy, a little spicy, or tailored to dietary needs, there’s a way to tweak it without losing what makes this dish special.

• Add a crunch topping: I sometimes sprinkle panko breadcrumbs mixed with melted butter on top and broil for 2-3 minutes — it adds a fantastic crispy contrast.
• Try different cheeses: Swap the gruyere with gouda or mozzarella for a different flavor profile that’s just as melty and satisfying.
• Make it gluten-free: Use gluten-free pasta and a gluten-free flour blend for the roux, and you’re good to go without compromising taste.
• Boost veggies: Switch up the broccoli with cauliflower or add peas for extra color and nutrients.
• Spice it up: A pinch of smoked paprika or a dash of hot sauce stirred in the cheese sauce can add an exciting twist.

How to Make Broccoli Mac and Cheese Recipe

Step 1: Cook Pasta and Steam Broccoli Together

Start by bringing a large pot of salted water to a boil. Add your elbow macaroni and cook until just al dente—usually a minute or two less than the package suggests. Here’s the trick I discovered: place a steamer basket or colander over the pot and pop the broccoli florets in there during the last 1-2 minutes of pasta cooking. This way, the broccoli steams without additional pots, saving time and cleanup. Once done, drain everything well and set aside. Blanching the broccoli this way keeps it tender but still bright green and with a satisfying bite.

Step 2: Whisk Together the Roux

In a separate large saucepan over medium-high heat, melt the butter until bubbly. Add the flour and whisk continuously. I like doing this part patiently for about 2 minutes until the mixture turns a light golden color—that’s your roux developing flavor and thickening power. Make sure to whisk the roux constantly so it doesn’t brown or burn. This little step is key to creating a smooth, lump-free sauce.

Step 3: Build the Cheese Sauce

Gradually pour in the milk, whisking constantly to combine it smoothly with the roux. The mixture will start somewhat thin but keep whisking and bringing it to a boil. Then reduce the heat to low and let it simmer, whisking occasionally for 5-7 minutes. You’ll notice it thickening to a luscious sauce consistency. At this point, stir in the Dijon mustard and season with salt and pepper. I always recommend tasting here—good seasoning makes everything pop.

Step 4: Add Cheese and Combine with Pasta and Broccoli

Once your sauce is thick and smooth, turn off the heat and stir in shredded cheddar and gruyere cheese until melted and silky. Then gently fold in the cooked pasta and broccoli florets until everything is evenly coated in that dreamy cheese sauce. Serve immediately — this is one of those dishes best enjoyed fresh and hot!

How to Serve Broccoli Mac and Cheese Recipe

Garnishes

Whenever I serve this dish, I like to sprinkle a little freshly grated Parmesan on top along with a crack of black pepper. Sometimes I toss on a handful of toasted breadcrumbs for that golden crunch. Fresh herbs like chopped parsley or chives also brighten up the plate and give a pop of freshness that contrasts beautifully with the rich cheese sauce.

Side Dishes

Since the Broccoli Mac and Cheese Recipe is pretty hearty on its own, I usually serve it alongside a crisp green salad with a light vinaigrette or some roasted cherry tomatoes to balance the richness. For something heartier, crusty garlic bread or simple grilled chicken also pair wonderfully.

Creative Ways to Present

For holiday dinners or cozy gatherings, I like to bake this mac and cheese in a casserole dish topped with extra cheese and breadcrumbs, then broil to golden perfection. Serving it in mini ramekins makes for the cutest individual portions, perfect for a more elegant vibe. I even experimented once by stirring in crispy bacon for an extra smoky touch — trust me, it was a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover broccoli mac and cheese in an airtight container in the fridge and try to eat it within 3 days. It thickens up a bit upon sitting, so I usually loosen it with a splash of milk when reheating for that creamy texture to bounce back.

Freezing

Freezing is totally doable! I let the mac and cheese cool completely before packing it in freezer-safe containers. When ready to eat, thaw overnight in the fridge and gently reheat on the stovetop with a little extra milk to refresh the sauce. It’s not quite as silky as fresh, but still comforting and delicious.

Reheating

My favorite way to reheat leftovers is on the stovetop over low heat, stirring frequently. This method prevents the sauce from separating or drying out. If I’m in a rush, the microwave works too—just cover the dish and heat in short bursts, stirring in between.

FAQs

Final Thoughts

I can’t recommend this Broccoli Mac and Cheese Recipe enough — it’s one of those dishes that feels like a warm hug after a long day but also sneaks some veggies onto your plate without a fight. Whether you’re cooking for a crowd or just treating yourself, this recipe hits all the right notes: easy, comforting, and utterly delicious. Give it a try, and I promise it’ll quickly become a family favorite on your weekly rotation.

Print