Name: Broccoli Cheddar Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz elbow macaroni or pasta of choice; 2 cups broccoli florets (fresh or frozen); 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups milk (whole or 2%); 2 cups sharp cheddar cheese, freshly grated; Salt, to taste; Black pepper, to taste; 1/2 tsp garlic powder (optional); 1 tsp Dijon mustard (optional); 1/4 tsp paprika (optional); 1/4 cup Parmesan cheese (optional, for topping)

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Why You’ll Love This Recipe

This recipe is a crowd-pleaser for both kids and adults. It’s quick to prepare, great for weeknights, and sneaks in a healthy serving of vegetables without sacrificing the creamy, cheesy texture everyone loves. The combination of sharp cheddar and broccoli makes for a nostalgic yet wholesome meal that can stand alone or be served as a hearty side dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni or pasta of choice
Broccoli florets (fresh or frozen)
Butter
All-purpose flour
Milk (whole or 2%)
Sharp cheddar cheese (freshly grated for best melt)
Salt
Black pepper
Garlic powder (optional)
Dijon mustard (optional, for depth of flavor)
Paprika (optional, for color and a slight kick)
Parmesan cheese (optional, for extra cheesy flavor)

Directions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
In the last 2–3 minutes of cooking the pasta, add broccoli florets to the boiling water. Drain both together and set aside.
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the sauce thickens, about 5–7 minutes.
Reduce heat and stir in cheddar cheese until fully melted and smooth. Add salt, pepper, and optional seasonings to taste.
Combine the cooked pasta and broccoli with the cheese sauce. Stir well until everything is evenly coated.
Serve immediately, topped with a sprinkle of extra cheese or Parmesan if desired.

Servings and timing

This recipe makes about 4–6 servings and takes approximately 30 minutes total — 10 minutes for prep and 20 minutes for cooking.

Variations

Baked version: Transfer to a baking dish, top with breadcrumbs and extra cheese, and bake at 375°F (190°C) for 15–20 minutes until golden.
Gluten-free: Use gluten-free pasta and a gluten-free flour blend for the roux.
Add protein: Mix in cooked chicken, ham, or crumbled bacon.
Extra veggies: Add sautéed mushrooms, peas, or spinach for even more nutrition.
Spicy kick: Stir in a dash of hot sauce or cayenne pepper.
Dairy-free: Use plant-based milk, vegan butter, and dairy-free cheese alternatives.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat, adding a splash of milk to loosen the sauce. You can also reheat in the microwave in 30-second intervals, stirring between each, until warmed through.

Avoid freezing if using traditional dairy-based cheese sauces, as the texture may change upon thawing. For freezer-friendly options, use a sauce made with evaporated milk or dairy-free alternatives.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, just thaw and drain well before adding to the pasta to avoid excess water.

What cheese works best for mac and cheese?

Sharp cheddar is classic, but a mix of cheeses like mozzarella, gouda, or Monterey Jack adds great depth.

Can I make this ahead of time?

Yes, prepare and refrigerate. Reheat gently with a splash of milk before serving.

How do I keep the cheese sauce from becoming grainy?

Use freshly grated cheese and avoid overheating the sauce once the cheese is added.

Is this recipe kid-friendly?

Absolutely. It’s creamy, cheesy, and includes a mild veggie—great for picky eaters.

Can I bake this instead of serving it on the stovetop?

Yes, assemble in a baking dish, top with cheese or breadcrumbs, and bake until bubbly and golden.

Can I use a different pasta shape?

Of course. Shells, rotini, or cavatappi work well and hold the cheese sauce nicely.

What kind of milk should I use?

Whole milk gives the creamiest result, but 2% works well too. Avoid skim for best flavor and texture.

How do I make this lighter?

Use reduced-fat cheese, milk, and add more broccoli to increase the veggie ratio.

Can I double the recipe?

Yes, this recipe doubles easily. Use a large pot and adjust cooking times slightly if needed.

Conclusion

Broccoli Cheddar Mac and Cheese is a creamy, cheesy, veggie-packed dish that brings comfort and flavor to the table in every bite. Perfect for weeknight dinners, potlucks, or meal prepping, it’s a satisfying and wholesome take on a beloved classic. With just a few simple ingredients and endless ways to customize, this recipe is sure to become a favorite in your rotation.

Broccoli Cheddar Mac and Cheese