Creamy mac and cheese with broccoli made with pasta, milk, cheddar cheese, butter, and seasonings for the ultimate cheesy, veggie-packed comfort dish.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You know how some recipes just kind of happen? That’s how this mac and cheese with broccoli ended up in my life. I wasn’t trying to “eat healthier” or sneak veggies into dinner—honestly, I was just too tired to make more than one thing. I had a pot of pasta boiling, cheese sitting on the counter, and this head of broccoli in the fridge giving me that “use me or lose me” glare. So I tossed it in with the mac and cheese, expecting it to be… fine. But it was better than fine—it was exactly what my tired, carb-loving self needed. The cheese sauce wrapped around the pasta like a cozy blanket, and then you’d get these bright, tender bites of broccoli that made you feel like maybe, just maybe, you were doing something good for yourself. I’ve made it a dozen times since, and it still feels like a happy accident every single time.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Mac and Cheese with Broccoli Recipe?
Here’s the thing—mac and cheese is already the ultimate comfort food. But when you add broccoli, something magic happens. It’s still cheesy, creamy, and everything you want from mac and cheese, but the broccoli brings this freshness that keeps you from slipping into a full-on food coma (well, most of the time). And the best part? It’s all made in one pot. No draining pasta in one pot and making sauce in another. Nope. This mac and cheese with broccoli is as low-effort as it is comforting, and if you’re anything like me, you’ll be making it on repeat.
Ingredient Notes:
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Pasta: I usually go with elbows or small shells—partly because they hold the sauce well, but also because they remind me of the boxed mac and cheese from when I was a kid. You can use whatever you’ve got, though.
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Cheese: Sharp cheddar is my ride-or-die for this, but I’ve been known to toss in a little mozzarella for stretch. Freshly shredded melts better, but if the bagged stuff is all you have? Don’t sweat it.
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Broccoli: Steam it just until it’s tender and bright green. Overcooked broccoli is a crime in my book (and it makes the whole thing a bit sad).
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Milk: Whole milk is best for creaminess, but I’ve used 2% in a pinch.
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Butter & Flour: These are the backbone of the sauce. They make the roux that thickens it into that velvety dream.
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Seasonings: Garlic salt, onion powder, smoked paprika, and black pepper are my go-tos. They give the sauce a little personality without overpowering the cheese.
How To Make Mac and Cheese with Broccoli?
Step 1: Make the roux.
Melt butter in a big pot over medium heat. Add the flour and whisk for about 30 seconds. It should smell a little nutty and look smooth—this is the base of your cheese sauce. Skip this, and your sauce will just be cheesy milk (which… isn’t great).
Step 2: Add the liquids.
Pour in the water first and whisk until smooth. Then add the milk, whisking again to avoid lumps. Smooth sauce = happy sauce.
Step 3: Cook the pasta in the sauce.
Toss in the pasta along with the garlic salt, onion powder, smoked paprika, and black pepper. Bring it all to a boil, then simmer for about 10 minutes, stirring now and then so nothing sticks. Cooking the pasta in the sauce means it soaks up all that flavor.
Step 4: Add the cheese.
Turn down the heat and stir in the shredded cheese. Watch it melt into a glossy, silky sauce—this is the moment where things start smelling really good.
Step 5: Add the broccoli.
Fold in the steamed broccoli gently so it stays intact. You want chunks, not broccoli mush. The heat from the sauce will keep it warm.
Step 6: Serve immediately.
Spoon it into bowls and eat while it’s still creamy and hot. If you’re feeling extra, sprinkle more cheese on top (no judgment).
Want To Save This Recipe?
Storage Options:
If you’ve got leftovers—which doesn’t happen often—store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk and warm it gently on the stove, stirring until it’s creamy again. You can freeze it for up to a month, but be prepared for the sauce to separate a little after thawing. It’s still good, just not as silky.
Variations and Substitutions:
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Swap the broccoli: Cauliflower, peas, roasted Brussels sprouts—they all work.
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Play with the cheese: Gruyère makes it fancy, pepper jack gives it a kick, and a cheddar–mozzarella blend is just dreamy.
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Add protein: Shredded chicken, crispy bacon, or even tuna can make it a full-on meal.
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Go gluten-free: Use gluten-free pasta and a gluten-free flour blend for the roux.
What to Serve with Mac and Cheese with Broccoli?
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Garlic bread: Because carbs on carbs is never wrong.
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A crisp salad: Something light with vinaigrette to balance the richness.
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Grilled chicken or fish: For those times you want more protein (or you’re feeding someone who insists every meal needs meat).
Frequently Asked Questions:
Can I use frozen broccoli?
Yep! Just thaw it and steam before mixing it in.
Can I bake it?
Totally. Transfer to a baking dish, sprinkle breadcrumbs and extra cheese on top, and bake at 375°F for 15–20 minutes.
Can I make it ahead?
Sure, just reheat gently and add the broccoli at the last minute so it stays bright and fresh.
If you’re craving something cozy, cheesy, and just green enough to call it balanced, this mac and cheese with broccoli is your new best friend. So… are you team “veggies in mac and cheese” now, or still holding out?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mac and Cheese with Broccoli
Ingredients
- 3 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 4 cups milk
- ¼ teaspoon ground black pepper
- 4 cups shredded cheese
- 2 cups water
- 2 cups steamed chopped broccoli florets
- 1 box uncooked elbow or shell pasta
- ¾ teaspoon garlic salt
- ¼ teaspoon onion powder
- ½ teaspoon smoked paprika
Instructions
- In a large pot set over medium heat, melt the salted butter until fully liquefied.
- Add the all-purpose flour and whisk continuously for approximately 30 seconds, allowing the mixture to form a smooth paste.
- Continue whisking until the butter–flour mixture develops a light golden color.
- Slowly pour in the water, whisking until fully combined and free of lumps.
- Gradually add the milk, whisking continuously to maintain a smooth consistency.
- Stir in the uncooked pasta, garlic salt, onion powder, smoked paprika, and ground black pepper.
- Bring the mixture to a boil, then reduce the heat slightly and cook for approximately 10 minutes, stirring occasionally, until the pasta is tender.
- Reduce the heat to low and add the shredded cheese, stirring gently until the sauce is smooth and creamy.
- Fold in the steamed broccoli florets, ensuring they are evenly distributed throughout the dish.
- Serve immediately while hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
