Broccoli Macaroni and Cheese

Broccoli and cheddar cheese are delicious together, so why not add broccoli to macaroni and cheese? This combination is the perfect pairing. The addition of the broccoli gives the mac and cheese amazing flavor, and it amps up the nutrients.

Serve broccoli macaroni and cheese alongside hot dogs, burgers, steaks, or chicken. Or make it a meat-free lunch or dinner. I added some Gruyère and Parmesan to the dish, but you can use all cheddar cheese or a combination of cheddar and Parmesan. Or add part pepper jack for a hint of spice.

What You’ll Like About This Recipe

• Classic comfort with a boost. This is true, from-scratch macaroni and cheese with a buttery roux, milk, and real cheese—but the broccoli breaks up the richness and adds a bit of freshness and nutrition without feeling like “health food.”
• Quick and weeknight-friendly. The sauce comes together while the pasta and broccoli cook, so everything is ready in about 30 minutes. You’re mostly boiling, steaming, and stirring—very little hands-on fuss.
• Works as a main or side. Serve generous bowls for a vegetarian-leaning main dish, or pair smaller portions with chicken, pork chops, or roasted sausages as a substantial side.

Ingredient Notes

• Elbow macaroni – Small, tubular pasta holds onto the cheese sauce and broccoli nicely. Other short shapes like shells, cavatappi, or rotini will work as long as you cook them to just-tender so they don’t turn mushy when tossed with the sauce.
• Broccoli florets – Fresh broccoli gives the best color and texture here. Cutting the florets into bite-size pieces helps them cook evenly and keeps them from overpowering the pasta. You want them tender but still bright and a bit crisp so they stand up in the cheesy sauce.
• Butter and flour (for the roux) – These are the backbone of the cheese sauce. Cooking the flour in melted butter for a couple of minutes removes the raw taste and thickens the milk into a smooth base that clings to the pasta and broccoli.
• Milk – Provides the body and creaminess for the sauce. Whole milk gives the richest result, but 2% will still work. The important part is to add it gradually and keep whisking so the sauce stays smooth.
• Sharp cheddar cheese – This is where most of the classic mac and cheese flavor comes from. Sharp cheddar melts well but also gives a tangy, pronounced cheese flavor that keeps the dish from tasting bland.
• Gruyere or American/extra cheddar – Gruyere adds a slightly nutty, more “grown-up” flavor and a gorgeous melt. If you prefer a milder, ultra-creamy sauce, American cheese or additional cheddar works just as well, smoothing out the sharpness.
• Parmesan cheese – A small amount of Parmesan brings saltiness and depth. Because it’s strongly flavored, it boosts the savoriness of the sauce without needing a huge quantity.
• Cayenne pepper – Just a little cayenne adds warmth and a gentle kick in the background. You can use more or less to taste, or omit it entirely for a very mild version.

Steps to Make Broccoli Macaroni and Cheese

1. Bring a large pot of salted water to a boil, cook the macaroni until just tender, then drain it well so excess water doesn’t thin the sauce.
2. While the pasta cooks, steam the broccoli in a small amount of water until it’s tender but still bright green, then drain it so it doesn’t bring extra moisture into the finished dish.
3. In a saucepan, melt the butter over medium heat and whisk in the flour, cooking the mixture for a couple of minutes until it’s smooth and just starting to bubble, which removes the raw flour taste.
4. Gradually add the milk, whisking constantly, and continue cooking until the mixture thickens into a smooth sauce that coats the back of a spoon.
5. Add the cheddar, Gruyere (or other cheese), and Parmesan to the hot sauce and stir until the cheese is melted and the sauce is smooth and glossy.
6. Combine the hot pasta, steamed broccoli, and cheese sauce in the pot or a large bowl, tossing gently until everything is evenly coated.
7. Taste and season with salt, pepper, and cayenne until the flavor is balanced and as mild or spicy as you like.

Pro Tips

• Cut the broccoli into similar-sized, bite-size florets so they cook evenly and tuck nicely into the pasta instead of ending up in big chunks.
• Undercook the pasta slightly so it still has a bit of bite; the residual heat and the hot cheese sauce will soften it a little more as everything comes together.
• Whisk the milk into the roux slowly, starting with just a splash to loosen the flour-butter mixture before adding the rest. This helps you avoid lumps and keeps the sauce silky.
• Melt the cheeses off the direct heat or over low heat to prevent them from getting grainy; once the sauce is hot and thick, the residual warmth is usually enough to melt shredded cheese.

Recipe Variations

• Baked. After mixing the pasta, broccoli, and sauce, transfer to a buttered baking dish, top with extra cheese and buttered breadcrumbs or crushed crackers, and bake until hot and golden on top for a casserole-style version.
• Extra-veggie version. Add lightly sautéed onions, peas, or small bites of cauliflower along with the broccoli. Just make sure any additional vegetables are cooked to tender-crisp and well-drained before adding.
• Protein addition. Fold in diced cooked ham, crumbled bacon, or shredded rotisserie chicken if you’d like to turn it into a heartier one-bowl meal. Add these right before tossing everything together so they warm through in the sauce.

Serving Suggestions

• Serve with a simple green salad or steamed vegetable for a balanced meatless meal.
• Pair with grilled chicken, burgers, or hot dogs for a comforting dinner.
• Add a fruit salad or applesauce on the side for kids.
• Include in a holiday spread alongside roasted meats or baked ham.

How to Store

• Refrigerate – Let the broccoli mac and cheese cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3 to 4 days. The sauce will thicken as it chills, so expect a firmer texture when cold.
• Reheat – Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of milk to loosen the sauce as needed; the extra liquid helps bring back a creamy consistency rather than a dry or clumpy one.
• Freeze – You can freeze leftovers, though cheese sauces can separate slightly after thawing. Cool completely, pack into airtight containers, and freeze for up to about 2 months. Thaw in the refrigerator and reheat with a bit of extra milk, stirring well to smooth the sauce as it warms.

Broccoli Macaroni and Cheese

Diana Rattray

Elevate your mac and cheese with nutritious, delicious broccoli!

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Servings 4 servings

Calories 615

Print Recipe Pin Recipe

Course Pasta

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

  

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• 8 ounces elbow macaroni
• 1 cup broccoli , florets
• 4 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup Gruyere cheese, shredded, or American, more cheddar, etc.
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/4 teaspoon cayenne, or to taste

Instructions

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• Cook the macaroni in boiling salted water following the package directions (1 teaspoon salt per quart of water). Drain well.
• While the macaroni cooks, steam the broccoli in a small amount of water for 8 to 10 minutes until tender but still bright green.
• Heat the butter in a small saucepan over medium heat. When the butter begins to sizzle, add the flour and cook while stirring for 2 minutes. Gradually add the milk and continue cooking until the sauce has thickened. Add the cheese and cook until it has melted.
• Combine the hot, cooked macaroni with the broccoli and cheese sauce. Season to taste with salt, pepper, and cayenne, and enjoy!

Nutrition

Calories: 615kcalCarbohydrates: 54gProtein: 26gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 97mgSodium: 850mgPotassium: 436mgFiber: 3gSugar: 8gVitamin A: 1230IUVitamin C: 20mgCalcium: 598mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword broccoli, macaroni and cheese

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