Creamy Broccoli Mac and Cheese is the ultimate comfort food hybrid, blending the nostalgic, gooey goodness of classic mac and cheese with vibrant green pops of broccoli nestled in every bite. This dish is rich, super cheesy, and packed with tender vegetables, all swirled together in a luxuriously creamy sauce. Whether you’re whipping up a cozy weeknight dinner or looking for a crowd-pleasing vegetarian main, this recipe always earns rave reviews and repeat requests.
Ingredients You’ll Need
The magic of Creamy Broccoli Mac and Cheese comes from a handful of familiar pantry staples and just the right blend of cheeses and veggies. Every ingredient brings something to the table, from silky sauce to irresistible texture—so don’t skip a thing!
- Elbow macaroni (12 oz): The shape holds the creamy sauce perfectly with every forkful.
- Chopped fresh broccoli florets (2 cups): Adds freshness, color, and a healthful crunch to balance the richness.
- Unsalted butter (2 tablespoons): The start of any good roux, lending depth and creaminess to the base.
- All-purpose flour (2 tablespoons): Whisked with butter to create a thickening base for the cheese sauce.
- Whole milk (2 cups): For a classic creamy body that doesn’t get too heavy.
- Heavy cream (1 cup): Puts the “creamy” in Creamy Broccoli Mac and Cheese—don’t hold back!
- Shredded sharp cheddar cheese (2 cups): Delivers tangy bold cheese flavor and a delightful melt.
- Shredded mozzarella cheese (1 cup): Makes the cheese pull extra stretchy and sumptuous.
- Garlic powder (1/2 teaspoon): Lends easy, subtle aromatic depth that makes the cheese sing.
- Onion powder (1/2 teaspoon): Savory and mellow, just enough to boost all the other flavors.
- Salt and black pepper to taste: Essential for seasoning—taste and adjust before serving!
- Grated Parmesan cheese (1/4 cup, optional topping): Adds a golden, salty finish when broiled or baked.
How to Make Creamy Broccoli Mac and Cheese
Step 1: Cook the Pasta and Broccoli
Get started by bringing a large pot of salted water to a rolling boil. Cook the elbow macaroni according to the package directions, but here’s the fun twist: add the chopped broccoli florets right into the pot during the last three minutes of pasta cooking. This softens the broccoli just enough so it’s tender yet still vibrantly green. When both are cooked, drain and set aside—you’re halfway to your creamy, cheesy masterpiece!
Step 2: Make the Roux
While the pasta and broccoli drain, grab a saucepan and melt the unsalted butter over medium heat. Whisk in the all-purpose flour and stir constantly for a minute or two. This process forms a roux, the secret to a silky sauce that clings beautifully to every piece of pasta. It’s important to cook out that raw flour taste, so don’t rush this step!
Step 3: Build the Creamy Sauce
Slowly pour the whole milk and heavy cream into the roux, whisking the whole time until the mixture becomes smooth and lump-free. Let it heat gently, stirring often, until it thickens enough to coat the back of a spoon—usually about 4 to 5 minutes. This dreamy base is what sets Creamy Broccoli Mac and Cheese apart from any boxed version.
Step 4: Add Cheese and Seasonings
Lower the heat and start adding in the shredded sharp cheddar and mozzarella cheeses. Stir until everything melts into a molten golden sauce. Sprinkle in your garlic powder, onion powder, and adjust with salt and black pepper. This is the moment when your kitchen starts to smell like pure heaven!
Step 5: Combine It All
Tip the cooked macaroni and tender broccoli into the cheesy sauce, and stir until every nook and cranny is coated in gooey goodness. If you love a crisp, golden finish, transfer everything to a baking dish, sprinkle with grated Parmesan, and pop it under the broiler for a couple of minutes—just until you see bubbling and a hint of bronze on top.
How to Serve Creamy Broccoli Mac and Cheese
Garnishes
A sprinkle of extra Parmesan, a scattering of fresh black pepper, or even a handful of chopped fresh parsley will elevate your Creamy Broccoli Mac and Cheese to restaurant-worthy. For a hint of crunch, toast up some panko breadcrumbs and sprinkle them on just before serving.
Side Dishes
This dish is quite filling, so keep sides simple! A crisp green salad with a lemony vinaigrette or roasted cherry tomatoes adds a welcome brightness. For family dinners, soft dinner rolls or garlic bread are never a bad idea to soak up any melty cheese sauce left behind.
Creative Ways to Present
Try spooning Creamy Broccoli Mac and Cheese into individual ramekins for personal servings, or serve it as a hearty side at a potluck. If you’re feeling playful, scoop it into bell pepper halves and bake until bubbling—kids especially love this colorful presentation!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Broccoli Mac and Cheese keeps wonderfully in an airtight container in the refrigerator for up to four days. The sauce can thicken a bit as it chills, but it’s easily revived with a splash of milk during reheating.
Freezing
You can absolutely freeze this comfort food favorite! Let your mac and cheese cool completely, then store it in freezer-safe containers for up to two months. For best results, thaw overnight in the fridge before reheating, as rapid thawing can make the sauce a bit grainy.
Reheating
To reheat, place portions in a covered baking dish with a splash of milk and warm in a 350°F oven until hot and bubbly, about 15 minutes. For a quick lunch, you can use the microwave; just stir halfway through and don’t forget the extra milk to bring back that creamy texture.
FAQs
Can I use a different cheese in this recipe?
Absolutely! While sharp cheddar and mozzarella are classic, feel free to swap in a little Gruyère, fontina, or even pepper jack for deeper flavor or a mild kick. Just keep the total cheese amount the same for that luscious Creamy Broccoli Mac and Cheese consistency.
Is it possible to make Creamy Broccoli Mac and Cheese gluten free?
Yes, simply substitute your favorite gluten-free pasta and use a 1:1 gluten-free flour blend for the roux. The results will be just as creamy and satisfying.
Can I use frozen broccoli instead of fresh?
No problem at all! Thaw the broccoli thoroughly and drain off any excess moisture, then add it at the same stage you would fresh. This swap doesn’t change the prep time at all and still delivers a delicious veggie-packed dish.
How can I add protein to this recipe?
For extra protein, stir in some cooked chicken, shredded rotisserie chicken, or even white beans when you combine the pasta and cheese sauce. It still tastes fantastic and makes the Creamy Broccoli Mac and Cheese even heartier for hungry families.
What’s the best pasta shape for this recipe?
Elbow macaroni is a classic, but any short, tubular pasta like rotini, penne, or shells will work well. The key is to choose a shape that hugs that luscious sauce and balances nicely with the broccoli pieces.
Final Thoughts
Once you’ve tasted homemade Creamy Broccoli Mac and Cheese, you’ll never crave the boxed kind again! It’s pure comfort with a nutritious twist, guaranteed to win hearts at your table. Give this recipe a try the next time you need an easy, crowd-pleasing meal—your taste buds will thank you.
Print
Creamy Broccoli Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this rich and creamy mac and cheese with a healthy twist of added broccoli. Perfect for a cozy family dinner or a comforting meal on a chilly evening.
Ingredients
Mac and Cheese:
- 12 oz elbow macaroni
- 2 cups chopped fresh broccoli florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional topping)
Instructions
- Cook the Macaroni and Broccoli: Bring a large pot of salted water to a boil. Cook the macaroni and add broccoli during the last 3 minutes. Drain and set aside.
- Prepare the Cheese Sauce: Melt butter, whisk in flour, then slowly add milk and cream. Cook until thickened. Stir in cheddar and mozzarella until creamy. Season with garlic powder, onion powder, salt, and pepper.
- Combine and Serve: Mix in the cooked pasta and broccoli. Optionally, transfer to a baking dish, top with Parmesan, and broil until golden. Serve hot.
Notes
- For extra richness, try Gruyère or fontina cheese.
- Frozen broccoli works well; ensure it’s thawed and drained.
- For a baked version, sprinkle breadcrumbs on top and bake at 375°F for 15 minutes.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 6g
- Sodium: 360mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
