What happens when you bring together broccoli pasta, sharp cheddar, and classic mac and cheese in one creamy, bubbly dish? You get the best of all worlds—a wholesome, gooey, and totally irresistible Broccoli Cheddar Mac and Cheese that even the pickiest eaters can’t turn down.
Let’s be honest, mac and cheese is the Beyoncé of comfort food. Now imagine leveling it up with fresh broccoli and heaps of real cheddar. Not only does it sneak some healthy green into your bowl, but it also adds color, texture, and a subtle earthy flavor that balances out all that cheesy richness. If you’re looking for a dish that feels as good as a big cozy blanket and is actually fun to make (and eat!), you’re in the right place.
This is for busy parents, veggie lovers, mac and cheese purists, and anyone in the mood for a nostalgic meal with a grown-up twist. I’ve made it for potlucks, weeknight dinners, “treat yourself” Fridays, and even Sunday brunches (yes, brunch). FYI, leftovers are rare—so plan accordingly.
Why Broccoli Cheddar Mac and Cheese Hits All the Right Notes
- Broccoli pasta means every bite is packed with fiber and vitamins, not just carbs.
- Cheddar brings sharpness and gooey texture that makes this mac and cheese extra special.
- The combo is ultra creamy—without being heavy or cloying.
- Broccoli stays just crisp-tender, so you get a perfect bite every time.
- It’s easy to double for parties, or halve for a quick solo dinner.
Ingredients: Simple, Wholesome, and Pantry-Friendly
Here’s what you’ll need for a big batch that serves 4-6 hungry people:
For the Mac and Cheese:
- 12 ounces elbow macaroni or small pasta shells
- 2 cups broccoli florets, chopped small (fresh or frozen)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2% for extra creaminess)
- 1 cup heavy cream (or sub with more milk if you prefer)
- 3 cups shredded sharp cheddar cheese (freshly grated is best)
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (trust me, it’s magic)
- 1 teaspoon garlic powder (or 2 fresh cloves, minced)
- Salt and black pepper to taste
- Pinch of smoked paprika or cayenne (optional)
For a Crunchy Topping (Optional, but highly recommended):
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons grated Parmesan
How to Make Broccoli Cheddar Mac and Cheese: Step-By-Step
1. Cook the Pasta and Broccoli
Bring a large pot of salted water to a boil. Add the macaroni and cook until about 2 minutes shy of al dente. In the last 3 minutes, toss in your broccoli florets so they cook right along with the pasta. Drain both together and set aside.
Side note: For extra green color and crunch, rinse the broccoli briefly in cold water after draining. It stops the cooking and keeps things vibrant.
2. Make the Creamy Cheese Sauce
In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about 1-2 minutes—this is your classic roux. It should look like wet sand, not browned.
Gradually whisk in the milk and cream. Let the mixture simmer until it starts to thicken (about 4-5 minutes). Add the mustard, garlic powder, salt, and pepper.
Now comes the best part: Lower the heat and slowly add in the cheddar and Parmesan, one handful at a time, stirring until fully melted and velvety smooth. Toss in the smoked paprika or cayenne if you’re using it.
3. Combine Everything
Add the drained pasta and broccoli right into the sauce, stirring to coat every noodle and floret. The sauce should cling and ooze—if it’s too thick, splash in a bit more milk.
4. Bake for Extra Comfort (Optional)
Pour your creamy broccoli pasta mixture into a greased baking dish. Stir together the panko, melted butter, and Parmesan, then sprinkle evenly on top. Bake at 375°F (190°C) for 18-22 minutes, until golden and bubbling.
Pro tip: Love stovetop mac and cheese? Skip the baking step and dig in immediately for extra creaminess!
Nutrition Table: What’s in Every Comforting Bite?
| Ingredient | Calories | Carbs (g) | Protein (g) | Fat (g) |
|---|---|---|---|---|
| Macaroni (3 oz dry) | 315 | 62 | 11 | 1.5 |
| Broccoli (½ cup) | 15 | 3 | 1.3 | 0.2 |
| Cheddar (3/4 cup) | 255 | 1 | 17 | 21 |
| Parmesan (2 tbsp) | 44 | 0.4 | 4 | 3 |
| Milk (½ cup) | 61 | 6 | 3 | 3 |
| Butter (1 tbsp) | 102 | 0 | 0 | 11 |
| Panko topping (1/6 cup) | 50 | 10 | 1 | 1 |
| Total per serving | 842 | 82.4 | 37.3 | 40.2 |
Key takeaway: Rich in protein and calcium from all that cheese, but you’re also getting fiber, vitamin C, and a hit of antioxidants from broccoli. This is balanced comfort food!
Why You’ll Love This Creamy Mac and Cheese
- Texture: Creamy sauce with tender pasta and just-cooked broccoli.
- Flavor: Sharp cheddar + nutty Parmesan = serious umami.
- Kid appeal: Even picky eaters love cheesy broccoli pasta (it’s almost magic).
- Customizable: Add chicken, swap for whole wheat pasta, or stir in a little hot sauce.
- Meal prep: Makes great leftovers for lunch—just add a splash of milk to revive.
Customization Tips: Make It Your Own
- Add roasted mushrooms, bell peppers, or spinach for extra veggies.
- Go gluten-free with your favorite GF pasta and breadcrumbs.
- Make it spicy: stir in a diced jalapeño or some red pepper flakes.
- Swap in gouda or gruyère for half the cheddar for a flavor twist.
- Try a sprinkle of truffle oil before serving for a gourmet kick.
Common Mistakes and How to Avoid Them
- Sauce too thick? Add a bit more milk or pasta water to loosen.
- Cheese clumping or gritty? Use freshly grated cheese and add it off the heat.
- Broccoli mushy? Only cook for a few minutes so it stays bright and snappy.
- Topping burning? Bake uncovered only for the last 5-7 minutes.
Real-Life Analogy: This Is the Sweatpants of Dinners
Imagine you get home, it’s cold or rainy, and all you want is something familiar, warm, and not at all complicated. Broccoli Cheddar Mac and Cheese is your culinary equivalent of your favorite sweats and fuzzy socks. (And you totally deserve it, IMO.)
FAQs About Broccoli Cheddar Mac and Cheese
Q1: Can I use frozen broccoli?
A: Totally! Just thaw and drain before adding to the pasta water.
Q2: Can I make this ahead?
A: Absolutely. Assemble everything, refrigerate, then bake when ready. Leftovers reheat well with a splash of milk.
Q3: How can I make it healthier?
A: Use whole wheat pasta, reduce the cheese a little, and add extra broccoli or other veggies.
Q4: Can I use a different cheese?
A: Yep! Gouda, fontina, Monterey Jack, or mozzarella are all tasty in mac and cheese.
Q5: Is this good for meal prep?
A: 100%. Store in portions and reheat with a bit of extra milk for creamy goodness.
Extra Enthusiasm: Why I Keep Coming Back to This Recipe
I’ve made every version of mac and cheese under the sun (boxed, gourmet, vegan, baked, stovetop—you name it). This one gets repeated because it strikes the perfect balance: it feels indulgent but has that green pop from broccoli that makes you feel almost… responsible. 😅
And when my family asks for seconds (and thirds), I know I’ve hit home-cook gold.
Your Turn! Share Your Broccoli Mac Magic
Are you a mac and cheese purist, or do you love to throw in creative mix-ins? Try this Broccoli Cheddar Mac and Cheese and tell me your favorite tweaks in the comments! Maybe you added bacon, maybe you swapped cheeses, maybe you ate the whole batch straight out of the pan (no judgment).
Snap a pic, tag a friend, and spread the broccoli pasta love. Comfort food is always better shared!
More Inspiration
- Serious Eats: Best Mac and Cheese
- Why Broccoli Is a Superfood – Healthline
- Vegetarian Comfort Food Recipes – Love & Lemons
Final Thoughts
Broccoli Cheddar Mac and Cheese is everything you want in a creamy, cheesy, kid-approved, adult-adored, veggie-loaded comfort food. Whether you’re making it for a special dinner or just need a hug in a bowl, this dish is pure gold. Don’t forget the crunchy topping—and let me know how yours turns out!
