Let’s be real for a second: Sometimes you want broccoli pasta that’s more than just a quick toss in the pan. You want bubbling cheese, golden crumbs, and that toasty, crave-worthy aroma wafting through your kitchen. Enter: Broccoli Cheddar Macaroni Bake—the ultimate baked dish that brings together tender macaroni, plenty of sharp cheddar, and healthy green broccoli in a creamy, cozy casserole. IMO, this is the comfort food you didn’t know you needed (but definitely deserve).
If you’ve ever stood in your kitchen staring at a box of pasta and a lonely head of broccoli, this recipe is your answer. Whether it’s a weeknight family dinner, a potluck, or a way to sneak more veggies onto the table, this is the kind of meal that makes everyone ask for seconds. Yes, even the broccoli skeptics. And if you love leftovers? Lucky you—this bake reheats like a dream.
Why Broccoli Cheddar Macaroni Bake Is the Perfect Baked Comfort Food
- Broccoli pasta delivers a veggie boost without sacrificing creamy, cheesy goodness.
- Cheddar cheese adds rich flavor, classic mac and cheese vibes, and melt-in-your-mouth appeal.
- The macaroni soaks up all that creamy sauce, holding it in every nook and cranny.
- This baked dish gets that irresistible golden crust thanks to a simple breadcrumb topping.
- It’s a family-friendly, make-ahead wonder—just assemble, bake, and enjoy.
Ingredients: Easy, Everyday, and Always Delicious
Here’s what you’ll need for a big casserole (serves 6, or 4 very hungry folks):
For the Bake
- 2 cups dry elbow macaroni (or any short pasta)
- 2 ½ cups broccoli florets, cut small (fresh or frozen, no shame)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%—your call)
- 1 cup shredded sharp cheddar cheese (plus more for topping)
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Dijon mustard (optional but SO good)
- ½ teaspoon salt (plus extra for pasta water)
- ¼ teaspoon black pepper
- Pinch of smoked paprika or cayenne (for those who like a little kick)
For the Topping
- ¾ cup panko or regular breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan
How to Make Broccoli Cheddar Macaroni Bake
Step 1: Boil the Pasta & Broccoli
Bring a big pot of salted water to a boil. Add the macaroni and cook until about 1–2 minutes shy of al dente. In the last 3 minutes, toss in your broccoli florets. Drain well and set aside.
Side note: Want your broccoli extra green? After boiling, rinse it briefly with cold water. It stays vibrant for the bake!
Step 2: Whip Up the Creamy Cheese Sauce
In the same pot, melt the butter over medium heat. Sprinkle in the flour and whisk for 1 minute (you’re making a classic roux—don’t worry, it’s easy). Slowly whisk in the milk and cook, stirring often, until it thickens up, about 3–4 minutes.
Stir in the cheddar, Parmesan, garlic powder, Dijon, salt, pepper, and paprika. Lower the heat and let the cheese melt into a smooth, creamy sauce.
Step 3: Combine and Assemble
Add the drained pasta and broccoli to the sauce and toss to coat. Taste and adjust seasoning if needed.
Pour the whole glorious mixture into a greased 2-quart casserole dish.
Step 4: Topping Time
Mix the panko, melted butter, and Parmesan in a small bowl. Sprinkle the mixture evenly over the top of your pasta. Add a little extra shredded cheddar if you like it extra cheesy (who doesn’t?).
Step 5: Bake and Savor
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden on top. If you want an even crispier crust, broil for 2–3 minutes at the end (but watch closely!).
Let it cool for 5 minutes, then serve up big, satisfying scoops.
Nutrition Table: Every Cheesy, Baked Bite Counts
| Ingredient | Calories | Carbs (g) | Protein (g) | Fat (g) |
|---|---|---|---|---|
| Macaroni (½ cup dry) | 105 | 22 | 3.5 | 0.5 |
| Broccoli (½ cup) | 15 | 3 | 1.3 | 0.2 |
| Cheddar (¼ cup) | 110 | 0.5 | 7 | 9 |
| Parmesan (2 tbsp) | 44 | 0.4 | 4 | 3 |
| Milk (½ cup) | 61 | 6 | 3 | 3 |
| Butter (½ tbsp) | 51 | 0 | 0 | 5.7 |
| Panko topping (⅛ cup) | 25 | 5 | 0.5 | 0.5 |
| Total per serving | 411 | 37.9 | 19.3 | 21.9 |
Takeaway: This Broccoli Cheddar Macaroni Bake is hearty and full of flavor, but you’re also getting fiber, calcium, and those all-important veggies!
Why You’ll Love Broccoli Cheddar Macaroni Bake
- One-pan meal: Mix, bake, and serve from the same dish—less cleanup!
- Make-ahead: Assemble the night before, refrigerate, and bake when ready.
- Customizable: Swap in extra veggies (peas, mushrooms, spinach), different cheeses, or gluten-free pasta.
- Crowd-pleaser: Kids devour it, adults love it, picky eaters are converted.
Common Mistakes & How to Avoid Them
- Too dry? Don’t overbake! If your sauce seems thick before baking, stir in a splash more milk.
- Cheese sauce grainy? Always melt cheese off the heat and use freshly grated (pre-shredded cheese can clump).
- Soggy broccoli? Add it to the pasta pot just for the last 2–3 minutes.
- Bland flavor? Season generously—cheese, mustard, and garlic make it pop.
Real-Life Analogy: This Bake Is Like a Big Warm Hug
Think about the coziest, most comforting meal you’ve ever had. Now imagine it’s topped with golden breadcrumbs, filled with melty cheddar, and has pops of bright broccoli. That’s this bake. It’s the dinner equivalent of your favorite hoodie and fuzzy socks, all in one casserole.
Customization Corner: Make It Your Own
- Want it spicy? Add diced jalapeño or red pepper flakes.
- Meaty twist? Toss in shredded chicken or crumbled cooked sausage.
- Vegan version? Use plant-based milk, cheese, and butter—works surprisingly well!
- Extra crunchy? Double the panko or toss with crushed crackers.
- Love a crispy top? Broil for a couple minutes after baking.
Extra Enthusiasm: Why I Make This Baked Dish All Year
I started making Broccoli Cheddar Macaroni Bake when my nephew declared he “hated broccoli.” After one bite, he was fighting for seconds. The magic? It’s all about the balance—gooey cheese, plenty of pasta, and just enough veggie to feel good about it. This bake is my go-to for meal trains, snow days, or when I want dinner AND lunch for the next day. Plus, nothing beats the smell of cheese and breadcrumbs baking together. If comfort had a scent, this would be it.
Quick FAQs
Q1: Can I use frozen broccoli?
A: 100%! No need to thaw—just add it straight to the boiling pasta water.
Q2: How do I store leftovers?
A: Cool, then refrigerate in an airtight container up to 3 days. Reheat covered with foil for best results.
Q3: Can I prep it ahead?
A: Yes! Assemble everything, cover, and refrigerate for up to 24 hours. Bake when ready.
Q4: Can I freeze this bake?
A: Absolutely. Wrap tightly and freeze for up to 2 months. Bake from frozen, adding extra time as needed.
Q5: What cheese works best?
A: Sharp cheddar for classic flavor, but try Monterey Jack, Swiss, or Gouda for a fun twist.
Your Turn! What’s Your Mac Bake Secret?
Tried this Broccoli Cheddar Macaroni Bake? Tell me your best tweaks, veggie swaps, or family secrets. Snap a photo and share it—I want to see your golden, cheesy masterpieces! 🍲🥦🧀
More Inspiration
Final Thoughts
Broccoli Cheddar Macaroni Bake is comfort food perfection—cheesy, creamy, and just the right amount of veggie goodness. Whether you’re feeding a crowd, meal prepping, or just want a “baked dish” that makes everyone happy, this casserole delivers every time. Try it out, add your twist, and let me know how it goes. Dinner (and leftovers) just got way more exciting!
