If you’re anything like me and love a cozy, cheesy plate of comfort food with a little green goodness tossed in, you’re going to adore this Broccoli Mac and Cheese Recipe. It’s that perfect combination of creamy, cheesy pasta and tender broccoli that makes dinner feel both indulgent and a bit healthy. I absolutely love how this turns out every time — rich, satisfying, and the broccoli adds such a fresh pop that balances the whole dish. Keep reading, because this recipe is fan-freaking-tastic and surprisingly simple to nail!
Why You’ll Love This Recipe
- Balanced Comfort: You get all the creamy, cheesy goodness without it feeling too heavy thanks to the fresh broccoli.
- Quick & Easy: Ready in just 25 minutes, this is a perfect weeknight meal for busy evenings.
- Kid-Friendly Veg Boost: Sneaking veggies into mac and cheese never tasted so good — my family goes crazy for it!
- Simple Ingredients: No fancy or hard-to-find stuff, just pantry staples and fresh broccoli.
Ingredients You’ll Need
All the ingredients in this broccoli mac and cheese play their part beautifully. The elbow macaroni holds the sauce perfectly, and the combo of cheddar and gruyere gives such a rich, smooth melt with a little bit of nutty sophistication. Plus, the Dijon mustard is a secret hero that gently brightens the flavor without being overpowering.
- Elbow macaroni: Classic pasta shape for mac and cheese – holds onto sauce in every nook and cranny.
- Salted butter: Adds richness right from the roux base – I like salted to keep seasoning consistent.
- All-purpose flour: For thickening the sauce perfectly; don’t skip or replace with gluten-free flour without adjustments.
- 2% milk: Creamy but not too heavy – whole milk works too for extra richness.
- Dijon mustard: Brings some subtle tang and depth to the cheese sauce; don’t omit, it’s magic!
- Salt and pepper: Essential seasoning to bring out all the flavors.
- Shredded cheddar cheese: The classic sharpness and melty texture you want in mac and cheese.
- Shredded gruyere cheese: Adds a lovely nutty and creamy character, making this dish a little special.
- Broccoli florets: Fresh or frozen, just make sure they’re cut bite-sized so they blend nicely with the pasta.
Variations
I love making this Broccoli Mac and Cheese Recipe my own depending on what’s in the fridge or what everyone feels like eating that day. You can easily tweak it to match your taste buds or dietary needs!
- Extra veggies: Sometimes I toss in steamed cauliflower or peas along with the broccoli for a veggie-packed twist — it adds lovely texture and color.
- Spicy kick: A pinch of cayenne or smoked paprika gives this a subtle warmth which I discovered totally elevates the dish.
- Dairy-free: Swap the butter for olive oil and use a dairy-free milk plus vegan cheese if you want a plant-based version — just watch the sauce thickness.
- Crunchy topping: For something special, sprinkle panko breadcrumbs mixed with a little melted butter on top and broil for 2-3 minutes until golden and crisp.
How to Make Broccoli Mac and Cheese Recipe
Step 1: Cook Pasta and Steam Broccoli Simultaneously
Start by bringing a large pot of salted water to a boil and cooking the elbow macaroni until just al dente. Here’s a little trick I love: if your pot is big enough, place a steamer basket or colander over the top and steam the broccoli florets for 1-2 minutes while the pasta cooks. This way, the broccoli gets perfectly tender yet crisp without extra pots to clean. Once done, drain the pasta thoroughly and immediately plunge the broccoli into ice water to keep that beautiful green color crisp and fresh — then drain it well.
Step 2: Whisk Up a Golden Roux for the Creamy Sauce
In a separate saucepan, melt the butter over medium-high heat. Once melted, stir in the flour and whisk continuously until it forms a smooth paste and turns a light golden color — about 2 minutes. This roux is key to that rich, velvety cheese sauce, so don’t rush this step or let it brown too dark. If you do, you’ll get a nutty flavor but risk a gritty texture.
Step 3: Build and Season the Cheese Sauce
Slowly and steadily whisk in the 2% milk so you don’t get lumps. Add Dijon mustard, salt, and pepper, then bring everything to a gentle boil. Turn down the heat and let it simmer, whisking occasionally, until it thickens nicely — around 5-7 minutes. Once thickened, stir in the cheddar and gruyere cheeses until melted and silky smooth. Here’s a tip: shred your cheese fresh from blocks rather than using pre-shredded for the best melt and texture.
Step 4: Toss It All Together and Serve
Finally, fold the drained pasta and broccoli right into the sauce. Give everything a gentle mix so the broccoli stays in nice chunks and the pasta is evenly coated. Serve immediately for the creamiest results. I’ve learned that if you wait too long before serving, the sauce can thicken up too much, so enjoy it fresh from the stove!
Pro Tips for Making Broccoli Mac and Cheese Recipe
- Fresh Cheese Shredding: I always shred my own cheese from blocks to ensure the best melt and avoid waxy coatings in pre-shredded cheese.
- Steaming Broccoli on Pasta Pot: Saves time and dishes; steam when pasta is nearly done.
- Don’t Overcook Pasta: Al dente texture holds up better once mixed with sauce and broccoli.
- Serve Immediately: This dish is best fresh — cheese sauce thickens as it cools, so reheat gently if needed.
How to Serve Broccoli Mac and Cheese Recipe
Garnishes
I like to sprinkle a bit of finely chopped fresh parsley or chives on top to add a burst of color and fresh flavor contrast. Sometimes, a few crunchy toasted breadcrumbs or even crispy bacon bits make it feel extra special and add some texture.
Side Dishes
This broccoli mac and cheese goes beautifully with a simple green salad with vinaigrette or some roasted garlic asparagus. I’ve also served it alongside crispy baked chicken tenders for a kid-friendly meal everyone enjoyed.
Creative Ways to Present
For gatherings or potlucks, scooping the mac and cheese into individual ramekins topped with a breadcrumb crust and broiled until bubbly looks impressive and makes portions easy. You can also add a drizzle of truffle oil for a grown-up twist that guests rave about.
Make Ahead and Storage
Storing Leftovers
Leftover broccoli mac and cheese keeps well in an airtight container in the fridge for up to 3 days. I found that adding a splash of milk when reheating helps bring back that creamy texture.
Freezing
I’ve frozen this broccoli mac and cheese a few times with success — portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove or in the oven.
Reheating
Reheat leftovers over low heat, stirring occasionally and adding milk as needed to keep it creamy and prevent drying out. Microwaving works too, but stir halfway through to heat evenly.
FAQs
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Can I use frozen broccoli for this Broccoli Mac and Cheese Recipe?
Absolutely! Frozen broccoli works just fine and can be steamed or blanched just like fresh. Just make sure to drain it well so the mac and cheese doesn’t get watery.
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What cheeses work best in this Broccoli Mac and Cheese Recipe?
I love the combo of sharp cheddar for that classic mac and cheese flavor and gruyere for a smooth, nutty melt, but feel free to experiment with mozzarella, gouda, or fontina for different flavors.
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Can I make this recipe gluten-free?
You can! Use gluten-free pasta and substitute the all-purpose flour for a gluten-free flour blend or cornstarch (adjust the quantity accordingly) to make the roux.
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Is it better to use whole milk or 2% milk?
Both work well, but whole milk makes the sauce richer and creamier if you’re aiming for indulgence. I usually use 2% for a lighter but still creamy texture.
Final Thoughts
This Broccoli Mac and Cheese Recipe has become such a staple in my kitchen because it hits that sweet spot between indulgence and nourishment — cheesy, creamy, comforting, and sneaking in veggies like a champ. I used to struggle getting broccoli into my family’s favorite dishes without complaints, but this one wins everyone over every time. If you give it a try, I’m pretty sure it’ll find a comfy spot on your regular dinner rotation too. Trust me, you’ll want to make it again and again!
Print
Broccoli Mac and Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Broccoli Mac and Cheese is a wholesome and delicious twist on the classic comfort food. Featuring tender elbow macaroni combined with steamed broccoli, creamy cheddar and gruyere cheese sauce enriched with Dijon mustard, this recipe is both hearty and satisfying. Perfect for a quick weeknight dinner, it balances cheesy goodness with the nutritious bite of broccoli for a family-friendly meal everyone will love.
Ingredients
Pasta and Vegetables
- 8 oz elbow macaroni
- 3 cups broccoli florets
Cheese Sauce
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded gruyere cheese
Instructions
- Cook Pasta and Steam Broccoli: In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. While the pasta cooks, steam the broccoli florets on top of the pasta pot using a steamer basket or similar setup for 1-2 minutes until tender-crisp. Drain the pasta and blanch the steamed broccoli briefly in cold water to retain its color and texture, then set aside.
- Make Roux: In a large saucepan over medium-high heat, melt the salted butter. Once melted, add the all-purpose flour and whisk continuously until the mixture is combined and turns golden, about 2 minutes. This roux will be the base of your cheese sauce, helping it thicken smoothly.
- Prepare Cheese Sauce: Gradually whisk in the 2% milk to the roux to avoid lumps. Add the Dijon mustard and season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low and simmer, stirring occasionally until the sauce thickens, about 5-7 minutes.
- Add Cheese and Combine: Remove the sauce from heat and stir in the shredded cheddar and gruyere cheese until fully melted and incorporated. Fold in the cooked pasta and blanched broccoli gently, making sure everything is evenly coated with the creamy cheese sauce.
- Serve: Serve the Broccoli Mac and Cheese immediately while hot and creamy for the best flavor and texture.
Notes
- This healthier version of classic mac and cheese incorporates broccoli for added nutrition and a fresh bite.
- Steaming broccoli on top of the pasta pot saves time and minimizes cleanup.
- Use a combination of cheddar and gruyere for a rich, flavorful cheese sauce.
- Serve immediately to enjoy the sauce at its creamiest; leftovers can be refrigerated and gently reheated.
- Adjust seasoning with salt, pepper, or extra mustard to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 607 kcal
- Sugar: 9 g
- Sodium: 439 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 90 mg
