Broccoli Mac and Cheese – The Fast, Cheesy, Family-Favorite Dinner

Broccoli Mac and Cheese is the dinner hero you didn’t know you needed—until now. It’s creamy, cheesy, cozy, and packed with veggies (that picky eaters might not even notice, wink). When your brain says “comfort food” but your conscience says “maybe some greens?”, broccoli mac and cheese is that peace treaty in a pot.

In just 25 minutes, you get something that feels indulgent but sneaks in nutrition like a pro. It’s got the creamy cheddar, that little tang from Dijon, and the surprise twist—steamed broccoli—that makes this dish go from basic to “wait, you made this?” Plus, it’s way easier than you’d expect. Whether you’re wrangling kids, deadlines, or just your own exhaustion, this recipe has your back.

Table of Contents

What is Broccoli Mac and Cheese?

At its heart, broccoli mac and cheese is your childhood favorite all grown up—with a bit more balance and a lot more flavor. Think elbow pasta coated in a velvety cheese sauce made with sharp cheddar and nutty Gruyère, paired with just-tender broccoli florets that add color and bite.

It’s a complete meal in one bowl—protein, carbs, and a veggie you can feel good about. This dish still delivers that gooey, stick-to-your-ribs comfort mac is known for, but with a fresher twist. And let’s be honest, anything that makes broccoli feel less like a chore and more like a treat? That’s a win.

Reasons to Try Broccoli Mac and Cheese

First off, it’s ready in 25 minutes. That’s less time than it takes to debate dinner plans or wait for takeout. Second, broccoli mac and cheese is a sneaky way to get more veggies into your family’s diet—no side dish required. It’s also totally customizable.

Swap in your favorite cheeses or use dairy-free milk if you need to go lighter. And if you’ve got picky eaters? The cheese sauce works magic on skeptical taste buds. Oh, and did we mention this dish reheats like a dream? Perfect for meal prepping or next-day lunches. If you loved our Smothered Chicken and Rice Casserole, this one’s going to be another weeknight MVP.

Ingredients Needed to Make Broccoli Mac and Cheese

• 8 oz elbow macaroni
• 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 Gruyère cheese
• 3 cups broccoli florets

Instructions to Make Broccoli Mac and Cheese

Making Broccoli Mac and Cheese is surprisingly simple when you follow this step-by-step guide. Whether you’re a weeknight warrior or a weekend batch cooker, these directions will help you whip up a rich, comforting dish without the stress. Let’s dive in.

Step 1: Boil the Pasta and Steam the Broccoli

Start by bringing a large pot of salted water to a rolling boil. Add your elbow macaroni and cook it until it’s al dente—about 7–8 minutes, depending on your package instructions. You want the pasta tender but with a slight bite, so it doesn’t get mushy later when mixed into the sauce.

While the pasta is cooking, place your broccoli florets in a steamer basket and set it right on top of the pasta pot (if your setup allows). Steam the broccoli for 1–2 minutes until it turns a vibrant green and is just fork-tender. This quick steam keeps it crisp without losing flavor or nutrients. Drain both the pasta and broccoli and set them aside.

Need help choosing the right pasta shape or want to swap it out for a gluten-free version? Check out our tips in this easy guide to gluten-free pasta swaps inside another cheesy comfort favorite.

Step 2: Make the Roux

In a large saucepan over medium-high heat, melt two tablespoons of salted butter. Once it’s fully melted and starting to bubble gently, whisk in two tablespoons of flour. This combo is called a roux, and it’s the magical base for our creamy cheese sauce.

Continue whisking for about 2 minutes, or until the mixture turns lightly golden and starts to smell a bit nutty. This step cooks off the raw flour taste and helps thicken the sauce later. Don’t walk away here—this step is quick and needs your attention. Think of it like babysitting melted gold.

If you’re curious about how to tweak this for allergies or special diets, we walk through alternatives like almond flour and olive oil in our Healthy Chicken Pot Pie Soup post.

Step 3: Build the Creamy Sauce

Now it’s time to slowly pour in 2 cups of 2% milk, whisking constantly to avoid lumps. The mixture may sizzle at first, but keep whisking—it’ll smooth out. Add in 1 teaspoon of Dijon mustard for a subtle tang that brightens the dish. Season with a pinch of salt and a few grinds of pepper to taste.

Turn the heat to low and let the sauce simmer for 5–7 minutes, stirring occasionally. You’ll know it’s ready when it thickens to the consistency of warm pudding and coats the back of a spoon. If it feels too thick, add a splash of milk. If too thin, give it another minute or two.

Want to learn more about getting that perfect cheese sauce texture? Bookmark our tip-packed article on Campbell’s Green Bean Casserole, which also uses a thick, savory base.

Step 4: Stir in the Cheese

Once your sauce is thick and dreamy, take it off the heat. Stir in 1 cup of shredded cheddar cheese and 1 cup of Gruyère cheese. The heat will gently melt the cheese into the sauce, turning it into a rich, velvety blanket of flavor.

Give it a taste—this is your moment to adjust the seasoning. Want it sharper? Add more cheddar. Craving extra creaminess? Try tossing in a tablespoon of cream cheese or a splash of heavy cream.

For a fun twist, swap in some smoked gouda or fontina. You’ll find cheese pairing ideas and inspiration over in our Creamy Chicken Meatball Soup, where we go full tilt on flavor layering.

Step 5: Fold in the Pasta and Broccoli

Now comes the final mix. Gently fold your cooked pasta and broccoli into the cheese sauce, making sure everything is evenly coated. The key here is to stir gently so the broccoli doesn’t break down into mush. You want florets that hold their shape and add that satisfying bite to each forkful.

If you prefer a baked version, pour everything into a casserole dish, sprinkle with breadcrumbs and a little extra cheese, and broil for 3–5 minutes until bubbly and golden on top.

Need a good sidekick for this dish? Pair it with our Crockpot Loaded Steak and Potato Bake for a next-level comfort food dinner combo.

Step 6: Serve and Savor

Serve your Broccoli Mac and Cheese piping hot, garnished with a dash of cracked pepper or a sprinkle of fresh parsley if you’re feeling fancy. You’ll get creamy cheese pulls, hearty pasta, and perfectly cooked broccoli in every comforting bite.

Store leftovers in an airtight container and reheat with a splash of milk for best texture. This dish holds up well in the fridge for 4–5 days, making it a perfect meal prep option too.

Looking for a cozy soup to pair it with? Our Roasted Garlic Tomato Soup is a match made in fall-weather heaven.

What to Serve with Broccoli Mac and Cheese

While broccoli mac and cheese can definitely hold its own as a full meal, it also plays well with others. Try serving it alongside roasted chicken thighs or grilled sausage for extra protein. A fresh side salad with lemon vinaigrette balances out the richness nicely. If you’re in full comfort mode, go big and pair it with a cozy Creamy Roasted Garlic Tomato Soup or even a French Onion Green Bean Casserole for the ultimate hug-in-a-meal combo. It also makes a great potluck dish—just double the recipe and watch it disappear.

Key Tips for Making Broccoli Mac and Cheese

• Use fresh broccoli when you can. Frozen works in a pinch but tends to get mushy.
• Don’t overcook the pasta. Al dente is key since it’ll continue to cook a bit in the sauce.
• Shred your own cheese instead of using the pre-bagged stuff—it melts smoother and tastes richer.
• For an extra boost, add a pinch of smoked paprika or a dash of garlic powder to the cheese sauce.
• Want it crispy on top? Pour it into a baking dish, sprinkle with breadcrumbs, and broil for 3–5 minutes.

Storage and Reheating Tips for Broccoli Mac and Cheese

Let leftovers cool fully before storing. Keep them in an airtight container in the fridge for up to 5 days. Reheat on the stovetop with a splash of milk to loosen the sauce, or microwave it in 30-second bursts, stirring in between. You can freeze it for up to 2 months, but fair warning—cheese sauces may get a little grainy when thawed. Still tasty, just not as silky. If you’re planning to freeze, slightly undercook the pasta to help it hold up better later.

FAQs

Can I use different pasta?
Totally. Shells, rotini, or penne all work. Just avoid long noodles—they don’t hold the sauce as well.

Is there a way to make it gluten-free?
Yes! Use gluten-free pasta and sub almond flour or a 1:1 GF flour for the roux. Here’s a great guide to gluten-free roux to get you started.

Can I make it ahead of time?
Yes, but keep the pasta and cheese sauce separate until ready to serve. Otherwise, it can get a little dry.

What cheeses can I swap in?
Fontina, Monterey Jack, or even a touch of Parmesan add delicious twists.

Final Thoughts

When you need a meal that ticks all the boxes—easy, cheesy, veggie-packed, and kid-approved—broccoli mac and cheese delivers every time. It’s that sweet spot between indulgent and responsible (sort of like hiding your chocolate behind a bag of kale). Whether you’re cooking for a family, a partner, or just yourself with a glass of wine and a rerun of Friends, this recipe is a repeat-worthy winner. Don’t forget to check out our other cozy casseroles and creamy soups on Cooking with Ramsay, like the ever-popular Hamburger Green Bean Casserole for more comfort food inspo.

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