If you’re craving that perfect comfort food twist, you’ll absolutely adore this Broccoli Mac and Cheese Recipe. It’s creamy, cheesy, and packed with fresh broccoli, making it a little healthier without sacrificing any of that cozy goodness. Trust me, after trying this, it quickly became a staple in my own kitchen, especially for busy weeknights when I want something fast but still satisfying. Let’s dive in—I promise it’s easier than it looks and so worth every bite!
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday pantry staples and fresh broccoli for balance.
- Quick & Easy: Ready in about 25 minutes, perfect for busy nights.
- Family Favorite: My family goes crazy for this creamy and comforting dish every time.
- Versatile & Healthy-ish: Sneaks in nutritious broccoli without companions noticing!
Ingredients You’ll Need
All the ingredients in this Broccoli Mac and Cheese Recipe come together harmoniously to create a creamy, cheesy sauce that clings to perfectly cooked pasta and tender broccoli. Here’s a little about why I pick each one and what to look out for when shopping.
- Elbow Macaroni: Classic shape that holds cheese sauce beautifully; don’t overcook!
- Salted Butter: Adds richness and helps create a smooth roux for the sauce.
- All-Purpose Flour: This thickens your cheese sauce without lumps; a crucial step.
- 2% Milk: Creamy but not too heavy; I’ve tried whole and it’s richer, so choose your preference.
- Dijon Mustard: A small kick that elevates cheesy flavor without being overpowering.
- Salt and Pepper: Season carefully to balance flavors; taste as you go!
- Shredded Cheddar Cheese: Sharp and melty—my go-to for robust cheesy flavor.
- Shredded Gruyere Cheese: Adds a sweet nuttiness that complements cheddar perfectly.
- Broccoli Florets: Fresh or frozen works; just blanch or steam until bright green and tender-crisp.
Variations
One of the reasons I love this Broccoli Mac and Cheese Recipe is how easy it is to tweak for your tastes or what you have on hand. Don’t hesitate to make it your own—I’ve tried a few variations that turned out fantastic!
- Vegetarian but Add Protein: Try stirring in some cooked chicken or crispy bacon for extra heartiness; my kids love the bacon twist.
- Dairy-Free Version: Swap regular milk and cheese for plant-based alternatives and use nutritional yeast for that cheesy hint.
- Extra Veggies: Throw in peas, spinach, or even roasted red peppers for more color and nutrients—I often sneak in whatever leftover veggies I have.
- Spicy Kick: Add a pinch of cayenne or some hot sauce when making the cheese sauce if you need a little zing.
How to Make Broccoli Mac and Cheese Recipe
Step 1: Cook Your Pasta and Steam the Broccoli
Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente—remember it will cook more once mixed with the cheese sauce. While the pasta cooks, place your broccoli florets in a steaming basket over the pasta pot if you can, or steam separately for 1-2 minutes. This quick steam keeps the broccoli bright green and slightly crisp, which I love. Afterward, drain the pasta well and plunge the broccoli into cold water to stop cooking and maintain color.
Step 2: Make the Roux and Cheese Sauce
In a clean saucepan over medium-high heat, melt the butter and sprinkle in the flour. Whisk continuously for about 2 minutes until the mixture turns a lovely golden hue—this cooks out the raw flour taste and is key to a smooth sauce. Slowly whisk in the milk in small batches so you don’t get lumps, then add the Dijon mustard plus salt and pepper. Bring everything to a boil, then lower the heat and let it simmer, whisking occasionally, until the sauce thickens, usually about 5-7 minutes. This part is so satisfying—it’s when you know creamy mac and cheese is coming!
Step 3: Add Cheese, Pasta, and Broccoli
Remove the sauce from heat and stir in the cheddar and gruyere cheese until melted and silky. Fold in your cooked macaroni and steamed broccoli gently, so everything is nicely coated with that luscious sauce. Now, this is when you’ll want to serve it up immediately while it’s perfectly creamy. Leftover mac and cheese tends to thicken and can dry out a bit, but don’t worry—we’ll cover reheating later.
Pro Tips for Making Broccoli Mac and Cheese Recipe
- Perfect Pasta Texture: Cook pasta just shy of al dente; it will absorb sauce heat without turning mushy.
- Smooth Sauce Secrets: Whisk constantly when adding milk to avoid lumps in your roux-based sauce.
- Cheese Choices Matter: Mixing sharp cheddar with nutty gruyere adds depth—don’t skip the gruyere if you can help it.
- Broccoli Prep: Steaming broccoli briefly keeps it tender-crisp and prevents it from getting soggy when combined.
How to Serve Broccoli Mac and Cheese Recipe
Garnishes
I often sprinkle crispy breadcrumbs on top for a delightful crunch contrast—just toast some panko in butter until golden. Freshly chopped parsley or a few grinds of black pepper add freshness and color right before serving. Sometimes I add a handful of toasted almonds for an unexpected but lovely texture.
Side Dishes
This broccoli mac and cheese pairs beautifully with a simple crisp green salad, roasted garlic bread, or even steamed green beans to keep things bright and balanced on your plate. When I want a heartier meal, I might serve it alongside grilled chicken breasts or baked salmon.
Creative Ways to Present
For special occasions, I love baking this mac and cheese in individual ramekins topped with extra cheese and breadcrumbs until golden and bubbling. It always impresses guests and makes dinner feel a little more special without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge and usually have no problem eating it within 3 days. If the mac and cheese firms up too much overnight, add a splash of milk when reheating to bring back that creamy texture.
Freezing
Freezing mac and cheese can be tricky because cheese sauces sometimes separate, but this broccoli mac and cheese freezes fairly well if wrapped tightly. Freeze in portion-sized freezer-safe containers so you can thaw just what you need.
Reheating
Reheat leftovers gently in a saucepan over low heat with a little milk added to loosen up the sauce, stirring frequently. You can also reheat in the microwave but do it in short bursts and stir in between to keep the sauce from becoming grainy.
FAQs
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Can I use different types of pasta for this Broccoli Mac and Cheese Recipe?
Absolutely! While elbow macaroni is classic, you can swap in shells, penne, or even rotini. Just adjust the cooking times accordingly and ensure the pasta is cooked al dente to avoid mushiness.
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What if I don’t have Gruyere cheese—can I omit it?
You can skip Gruyere, but I highly recommend using a cheese that melts nicely with a mild nutty flavor like fontina or mozzarella. If you only have cheddar, the dish will still be delicious, just a bit sharper in flavor.
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Is there a way to make this recipe vegan?
Yes! Use plant-based butter, non-dairy milk (like oat or almond), and vegan cheese shreds or nutritional yeast for cheesiness. The roux method still works great for thickening, just make sure the butter and milk are fully plant-based.
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How do I keep the broccoli from getting mushy?
Steaming broccoli for just about 1-2 minutes until tender-crisp and then dunking it in cold water helps maintain its texture and vibrant green color. Also, adding it right before serving prevents overcooking in the sauce.
Final Thoughts
This Broccoli Mac and Cheese Recipe has quickly become one of my go-to comfort meals because it combines indulgent cheesiness with a fresh veggie boost. Whenever I make it, I love how it manages to feel both nostalgic and slightly healthier, perfect for family dinners or just treating yourself. I hope you enjoy making it as much as I do—don’t forget to play around with the variations and share what you love most about it!
Print
Broccoli Mac and Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Broccoli Mac and Cheese that combines tender elbow macaroni, vibrant steamed broccoli, and a creamy cheese sauce with cheddar and gruyere. This healthier twist on a classic favorite is perfect for an easy and satisfying weeknight meal.
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 al dente according to package instructions. If possible, steam the broccoli florets on top of the pasta pot for 1-2 minutes. Drain the pasta thoroughly and blanch the broccoli briefly to preserve its crispness.
- Make the Roux: In another large saucepan over medium-high heat, melt the butter. Add the all-purpose flour and whisk continuously until the mixture is combined and turns golden, about 2 minutes, to form a roux.
- Add Milk and Seasonings: Gradually pour in the 2% milk while whisking to prevent lumps. Stir in the Dijon mustard and season with salt and freshly cracked pepper to taste. Bring the sauce to a boil, then reduce heat to low and simmer, whisking occasionally until the sauce thickens, about 5-7 minutes.
- Incorporate Cheese: Remove the sauce from heat and stir in the shredded cheddar and gruyere cheeses until completely melted and smooth.
- Combine and Serve: Fold the cooked pasta and steamed broccoli into the cheese sauce until everything is evenly coated. Serve immediately and enjoy a creamy, cheesy, and vegetable-packed meal.
Notes
- This healthier version of a family favorite combines nutritious broccoli with a creamy cheese sauce for a well-balanced meal.
- Steaming broccoli on top of the pasta pot saves time and enhances flavor.
- Use freshly shredded cheese for a smoother melt and richer taste.
- Serve immediately for best texture, as the sauce can thicken when cooled.
Nutrition
- Serving Size: 1 serving
- Calories: 607 kcal
- Sugar: 9 g
- Sodium: 439 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 90 mg
