Broccoli Cheddar Mac & Cheese – Cozy, Creamy, and Family-Friendly

Mac and cheese is the kind of comfort that makes any dinner feel easy, and this version adds a little green for balance. Broccoli cheddar mac & cheese is rich, creamy, and full of real cheddar flavor with tender bites of broccoli tucked into every forkful. It’s the weeknight hero that tastes like a treat but still brings veggies to the table.

The sauce comes together on the stovetop while the pasta cooks, and you can finish it as-is or bake it with a crunchy topping. Either way, it’s warm, satisfying, and crowd-pleasing.

What Makes This Recipe So Good

• Real cheddar flavor: We use sharp cheddar for a bold, tangy bite that stands out against the creamy sauce.
• Creamy without fuss: A simple roux, milk, and cheese make a silky sauce that clings to every noodle.
• Balanced comfort: Steamed or blanched broccoli adds color, texture, and a fresh note to cut through the richness.
• Flexible and forgiving: Swap pasta shapes, adjust spice levels, or bake it with a breadcrumb topping. It all works.
• Kid-friendly, adult-approved: It’s familiar and cozy, but the broccoli and seasoning keep it from feeling flat.

Shopping List

• Pasta: Elbow macaroni, shells, or cavatappi (about 12 ounces)
• Broccoli: 1 large head or 4 cups florets (fresh or frozen)
• Butter: 4 tablespoons (half a stick)
• All-purpose flour: 4 tablespoons
• Milk: 3 cups (whole milk preferred for creaminess)
• Sharp cheddar cheese: 12–14 ounces, freshly grated
• Dijon mustard: 1 teaspoon (optional, for depth)
• Garlic powder: 1/2 teaspoon
• Onion powder: 1/2 teaspoon
• Paprika or smoked paprika: 1/2 teaspoon
• Salt and black pepper: To taste
• Red pepper flakes: Pinch (optional)
• Breadcrumb topping (optional for baking): 1 cup panko + 2 tablespoons melted butter + 1/4 cup grated Parmesan

Step-by-Step Instructions

1. Prep the broccoli: Cut the broccoli into small, bite-size florets.

   If using fresh, rinse and pat dry. If using frozen, thaw and pat dry to prevent excess water in the sauce.

2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente, 1–2 minutes less than the package suggests.
3. Blanch the broccoli: In the last 2 minutes of the pasta’s cook time, add the broccoli florets to the pot.

   When the pasta is ready, drain both together and set aside.

4. Make the roux: In a large pot or deep skillet, melt the butter over medium heat. Sprinkle in the flour and whisk for 1–2 minutes until the mixture looks foamy and smells nutty. Don’t let it brown.
5. Add the milk gradually: Slowly whisk in the milk, about 1/2 cup at a time, smoothing out lumps as you go.

   Keep whisking until the sauce is smooth and starts to thicken, 5–7 minutes.

6. Season the sauce: Stir in Dijon, garlic powder, onion powder, paprika, a pinch of salt, and several grinds of pepper. Taste and adjust. The sauce should be well-seasoned before you add cheese.
7. Add the cheese off heat: Turn off the heat.

   Add the grated cheddar in handfuls, whisking after each addition until melted and silky. If the sauce feels too thick, whisk in a splash of milk.

8. Combine pasta and broccoli: Add the drained pasta and broccoli to the cheese sauce. Stir gently to coat everything evenly.

   If you want a touch of heat, sprinkle in red pepper flakes.

9. Serve as stovetop mac: At this point, it’s ready to eat. The sauce will tighten slightly as it cools, so keep it on low heat if you need a minute.
10. Optional bake: For a crunchy top, heat the oven to 375°F (190°C). Transfer the mac to a lightly greased baking dish.

    Mix panko with melted butter and Parmesan, then sprinkle on top. Bake 15–20 minutes until golden and bubbling at the edges.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop or in the microwave with a splash of milk to loosen the sauce.

  Stir occasionally to keep it creamy.

• Make-ahead tips: Cook the pasta 1–2 minutes under al dente and keep the sauce slightly looser than you want. Combine, cool, and refrigerate. Add a splash of milk before reheating or baking.

Benefits of This Recipe

• Vegetable boost: Broccoli adds fiber, vitamins, and a pleasant crunch that balances the rich cheese sauce.
• Customizable: Easy to tailor for picky eaters or spice lovers without changing the base recipe.
• Meal prep friendly: Holds up well in the fridge and reheats nicely with a little milk.
• Budget-conscious: Uses everyday ingredients and transforms them into something special.
• One-pot potential: You can cook pasta and broccoli in the same pot and make the sauce in the same pan you’ll use to serve.

What Not to Do

• Don’t overcook the pasta: Mushy noodles won’t hold up in the sauce or in the oven.
• Don’t add pre-shredded cheese: It often contains anti-caking agents that make sauces grainy.

  Freshly grated melts better.

• Don’t skip seasoning the sauce: Cheese adds salt, but the sauce needs its own seasoning to taste full and balanced.
• Don’t boil the cheese sauce: High heat can cause the sauce to split. Melt the cheese off heat for a smooth finish.
• Don’t add wet broccoli: Excess water can thin the sauce. Drain well and pat dry if needed.

Variations You Can Try

• Extra greens: Stir in sautéed spinach or peas with the broccoli for more color and texture.
• Bacon or ham: Crisp bacon or diced ham adds smoky, salty contrast.

  Fold into the sauce before baking.

• Four-cheese blend: Mix cheddar with Gruyère, Monterey Jack, or fontina for a more complex flavor.
• Gluten-free: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux. Check labels on breadcrumbs or skip the topping.
• Spicy kick: Add minced jalapeño to the roux or use smoked paprika and cayenne for a gentle burn.
• Whole-grain swap: Whole-wheat pasta adds nuttiness and extra fiber, which pairs nicely with sharp cheddar.
• Roasted broccoli: Roast florets at 425°F (220°C) with olive oil, salt, and pepper until charred at the edges, then fold into the mac for deeper flavor.

FAQ

Can I use frozen broccoli?

Yes. Thaw it first and pat it dry so it doesn’t water down the sauce.

If you want a firmer bite, steam it just until bright green, then add it at the end.

What’s the best cheese for mac and cheese?

Sharp cheddar is classic and melts well. For extra creaminess, combine it with a bit of Monterey Jack or fontina. Avoid very aged cheeses on their own—they can turn oily when melted.

Why did my cheese sauce turn grainy?

This usually happens with pre-shredded cheese or overheating.

Grate cheese from a block and melt it off heat. If the sauce starts to separate, whisk in a splash of cold milk to bring it back.

Can I make this ahead for a party?

Yes. Assemble it slightly undercooked (pasta and sauce both a bit looser), cool, cover, and refrigerate up to 24 hours.

Add a little milk, top with breadcrumbs, and bake until hot and bubbly.

How can I lighten it up?

Use 2% milk, reduce the cheese slightly, and add more broccoli. You can also skip the breadcrumb topping and choose a pasta shape with more surface area to feel satisfying in smaller portions.

What pasta shape works best?

Elbows, shells, cavatappi, or gemelli are great because they hold sauce in their curves and ridges. Avoid very small shapes that can overcook easily.

Wrapping Up

Broccoli cheddar mac & cheese is comfort food with a bit of balance, and it’s easy enough for any weeknight.

With a creamy, well-seasoned sauce and tender broccoli, it hits that cozy, homemade sweet spot. Serve it straight from the stovetop or add a crunchy baked topping. Either way, it’s the kind of dish everyone asks for again—and it’s simple to make your own.