Description
This creamy and comforting Broccoli Cheddar Mac and Cheese is the perfect way to elevate a classic favorite. Blending tender broccoli florets with a rich, velvety cheese sauce and perfectly cooked pasta, this dish is both hearty and wholesome. Ideal for cozy dinners, family gatherings, or simple weeknight meals, it combines the nostalgia of mac and cheese with the freshness of broccoli. Whether baked until golden or served straight from the stovetop, every bite is filled with creamy goodness and cheesy comfort.
Ingredients
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12 oz elbow macaroni (or other short pasta)
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4 cups broccoli florets (fresh or frozen)
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4 tablespoons unsalted butter
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4 tablespoons all-purpose flour
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3 cups milk (whole or 2%)
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1 cup heavy cream
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2 cups sharp cheddar cheese, shredded
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1 cup mild cheddar cheese, shredded
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½ cup mozzarella cheese, shredded
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon paprika
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Salt and black pepper, to taste
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½ cup breadcrumbs (optional, for topping)
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2 tablespoons melted butter (optional, for topping)
Instructions
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Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente according to the package directions. Drain and set aside, reserving ½ cup of pasta water.
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Steam or blanch the broccoli florets until just tender, about 3–4 minutes. Drain and set aside.
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In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a roux.
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Gradually pour in the milk while whisking, then add the cream. Continue to whisk until the sauce thickens and coats the back of a spoon.
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Lower the heat and add garlic powder, onion powder, paprika, salt, and pepper. Slowly stir in the cheeses, one handful at a time, until melted and smooth.
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Add the cooked pasta and broccoli to the cheese sauce. Stir until everything is evenly coated. Add a splash of reserved pasta water if needed to adjust consistency.
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For a baked version, preheat the oven to 375°F (190°C). Pour the mixture into a greased 9×13-inch baking dish. Mix breadcrumbs with melted butter and sprinkle on top along with extra cheese if desired.
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Bake uncovered for 20–25 minutes, until golden and bubbly. Let cool slightly before serving.
Notes
For the creamiest sauce, shred your own cheese instead of using pre-shredded varieties. Avoid overcooking the broccoli to maintain its bright color and crisp texture. You can also experiment with other cheeses like Gruyère or Monterey Jack for added depth. For a stovetop-only version, skip the baking step and serve right after mixing the pasta, broccoli, and cheese sauce. This dish pairs wonderfully with a crisp salad or warm garlic bread for a complete, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes