Broccoli Mac and Cheese

Hey there, welcome to my kitchen! Today, we’re talking about two of life’s greatest comfort foods—mac and cheese and broccoli. I know, broccoli doesn’t always get the love it deserves, but trust me, when it’s swimming in a creamy, cheesy sauce, it’s a total game-changer. This Broccoli Mac and Cheese is the perfect combo of indulgent and kinda healthy-ish. Plus, it’s quick, easy, and comes together in under 25 minutes. Let’s dive in!

Try my Lemon Avocado Pasta Bowl recipe.

Why You’ll Love This Recipe

→ Quick and Easy: You’ll have it on the table in 25 minutes—perfect for busy weeknights!

→ Ultimate Comfort Food: Creamy cheese sauce + tender pasta = pure happiness in a bowl.

→ Broccoli That Actually Tastes Amazing: Cheese makes everything better, and broccoli is no exception. Even picky eaters will be sold.

→ One Pot for Less Mess: Cook the pasta and broccoli together to keep things simple and your sink dish-free.

→ Meal Prep Friendly: Make a big batch, and you’ve got lunch or dinner sorted for a few days.

Try my Lemon and Herb Salmon Pasta recipe.

What You’ll Need To Make

Let’s Talk About the Stars of This Dish:

→ Elbow Macaroni: Classic, dependable, and perfect for soaking up all that creamy cheese sauce. You could swap it out for shells or penne if you’re feeling adventurous!

→ Broccoli: It adds a pop of color, a healthy touch, and balances out the richness. Plus, it’s a sneaky way to get more veggies in your meal. Win-win! 🥦

→ Cheddar Cheese: Sharp and melty, it’s the heart of any good mac and cheese. Go for extra-sharp if you want that bold flavor punch.

→ Gruyere Cheese: The fancy one in the mix! It’s creamy, nutty, and makes the whole dish feel a little more gourmet. If you can’t find Gruyere, Swiss works too.

→ Dijon Mustard: Just a teaspoon, but it makes a huge difference. It adds a subtle tang that brings all the flavors together. Trust me – you won’t taste mustard, just deliciousness.

NOTE: For measurements and rest of the ingredients check the recipe card below.

What You’ll Need To Do

Time required: 25 mins

Alright, let’s do this!

1️⃣ Cook the pasta
Bring a pot of salted water to a boil and toss in the macaroni. Cook it until it’s al dente—aka firm but still tender. In the last 1-2 minutes, throw the broccoli right into the same pot to steam it. One pot = fewer dishes! Drain everything and set it aside.

2️⃣ Make the roux (a fancy word for butter + flour magic)
In a saucepan over medium heat, melt the butter. Once it’s melted, whisk in the flour and cook for about 2 minutes until it’s smelling nutty and looking like a paste. Boom—you’ve made a roux!

3️⃣ Turn that roux into a creamy sauce
Slowly whisk in the milk a little at a time (trust me, go slow to avoid lumps). Add the Dijon mustard, a pinch of salt, and some pepper. Keep whisking until the sauce thickens up—it’ll take about 5-7 minutes. Don’t rush it; good things take time.

4️⃣ Cheese party!
Turn off the heat and stir in the cheddar and Gruyere until they’re all melted and dreamy. Now, mix in the cooked macaroni and broccoli. Give it a good stir until everything’s coated in that cheesy goodness.

5️⃣ Serve it up
Grab a bowl and dig in while it’s hot! Optional but highly recommended: sprinkle a little extra cheese on top.

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Recipe Swaps & Creative Tweaks

Recipe Swaps:

• Pasta Swap: Not feeling elbow macaroni? Use shells, penne, or even whole wheat pasta for a healthier twist.
• Cheese Alternatives: No Gruyere? No problem! Swiss, Monterey Jack, or even mozzarella will work. Want a sharper flavor? Try Parmesan or blue cheese for a bold kick. 🧀
• Broccoli Substitution: Not a broccoli fan? Sub in cauliflower, spinach, or peas. You could even roast the broccoli for a nuttier flavor.
• Milk Options: Go dairy-free with almond or oat milk (unsweetened, of course), or make it extra creamy with half-and-half.

Tweak It Your Way:

• Spicy Kick: Add a pinch of cayenne pepper, chili flakes, or a splash of hot sauce for a little heat. 🌶️
• Crunchy Topping: Top it off with toasted breadcrumbs or crushed crackers for a crispy finish.
• Protein Boost: Toss in cooked chicken, crispy bacon, or canned tuna to make it a heartier meal.
• Extra Veggie Love: Mix in sautéed mushrooms, roasted red peppers, or zucchini for more veggie power.

Try my Creamy Spinach and Artichoke Chicken Pasta recipe.

Helpful Tips for Success

Here are some useful tips to make sure your Broccoli Mac and Cheese turns out perfect every time:

1| Don’t Overcook the Pasta: Cook it just until al dente, since it’ll keep cooking a bit when you mix it with the hot cheese sauce. Mushy pasta = sad pasta.

2| Steam Broccoli Quickly: Add the broccoli to the pasta water during the last 1-2 minutes to keep it bright green and tender-crisp. No one likes soggy broccoli. 🥦

3| Go Slow with the Milk: Add the milk gradually while whisking the roux to avoid lumps. A smooth sauce is the key to creamy goodness!

4| Grate Your Own Cheese: Pre-shredded cheese is convenient but often coated with anti-caking agents, which can make the sauce less creamy. Freshly grated is worth it!

5| Taste and Adjust: Before mixing in the pasta and broccoli, taste the cheese sauce and adjust the seasoning. A little extra salt or pepper can make all the difference.

6| Make It Ahead: This dish is meal-prep friendly! Store leftovers in the fridge for up to 3 days and reheat gently with a splash of milk to bring back the creaminess.

Try my Creamy Lemon and Green Pea Pasta recipe.

Serving Ideas

Here are some fun and tasty serving ideas for your Broccoli Mac and Cheese:

1| Classic and Simple: Serve it straight from the pot with a sprinkle of extra cheese on top—because there’s no such thing as too much cheese! 🧀

2| Add a Crunchy Topping: Sprinkle toasted breadcrumbs or crushed crackers for a crispy finish. A little paprika or Parmesan on top? Chef’s kiss. 😘

3| Pair It Up: Serve alongside a fresh green salad with a zesty vinaigrette to balance the richness. Garlic bread also makes a great side (because carbs on carbs = happiness). 🥗🍞

4| Make It a Main Event: Toss in cooked chicken, crispy bacon, or sautéed mushrooms for a more filling, protein-packed meal.

5| Kid-Friendly Twist: Serve in small ramekins for individual portions—kids love having their own mini mac and cheese bowls!

Try my One Pot Spinach and Salmon Pasta recipe.

Storage Options

Here are some handy storage tips for your Broccoli Mac and Cheese:

• In the Fridge: Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of milk to bring back that creamy texture. Warm it up on the stovetop or in the microwave, stirring occasionally.
• In the Freezer: Want to freeze it? No problem! Let the mac and cheese cool completely, then transfer it to a freezer-safe container. It’ll keep for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop with a little milk.
• Make-Ahead Option: Assemble everything, but stop before baking (if you’re adding a topping). Store it in the fridge for up to a day, then bake and serve when you’re ready.

Try my Vegan Marry Me Pasta Sensation recipe.

Final Thoughts

And there you have it—Broccoli Mac and Cheese that’s creamy, cheesy, and packed with flavor! You’ve got your carbs, your veggies, and a whole lotta comfort in every bite. Whether you’re meal-prepping for the week or just whipping up a cozy dinner, this dish has you covered. Give it a try, and don’t be shy about sprinkling a little extra cheese on top. Enjoy, and until next time—stay cheesy, my friends! 😎🧀

Recipe Card

Broccoli Mac and Cheese

My Broccoli Mac and Cheese is a quick, feel-good meal packed with cheesy goodness and sneaky veggies. Ready in no time, it’s a dinner win for the whole fam! 🍝✨

Cuisine: American Courses: Dinner, Lunch, Snack Recipe Keys: High Protein M Meal Prep Quick Meals

Print Recipe

Pin Recipe

Prep Time 5 mins Cook Time 20 mins Total Time 25 mins Difficulty: Beginner Servings: 6 Estimated Cost: $ 12 Calories: 407

Ingredients

Servings

• 8 oz elbow macaroni (225g)
• 11.9 oz broccoli florets (340g)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 16 fl oz reduced-fat cow's milk (475ml)
• 1 tsp Dijon mustard
• 4 oz shredded cheddar cheese (120g)
• 4 oz shredded Gruyere cheese (120g)

Instructions

1. Cook the Pasta and Broccoli:

2. Prepare the Roux:

   In a medium saucepan over medium heat, melt the butter. Whisk in the flour to form a roux and cook for 2 minutes, stirring constantly to avoid burning.

3. Make the Cheese Sauce:

   Gradually whisk in the milk, a little at a time, to ensure a smooth consistency. Add the Dijon mustard and season with salt and pepper. Continue whisking and cook for 5-7 minutes, or until the mixture thickens.

    

4. Incorporate the Cheese:

   Remove the sauce from heat and stir in the shredded cheddar and Gruyere cheeses until fully melted and smooth.

5. Combine and Serve:

   Add the cooked macaroni and broccoli to the cheese sauce, stirring until everything is well coated. Serve immediately.

   

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 407kcal

% Daily Value *

Total Fat 19g30%

Total Carbohydrate 39g13%

Protein 20g40%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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