Creamy, cheesy, and packed with tender broccoli — this Broccoli Mac and Cheese is comfort food meets veggie side in one cozy pot. The velvety cheddar and American cheese sauce clings perfectly to the noodles, while the broccoli adds color, texture, and a little freshness to balance the richness. Ready in under 30 minutes, it’s the kind of weeknight dinner that everyone (kids included!) will happily devour.
Mac and cheese is one of my comfort foods! If you’re like me, you’ll also enjoy my other mac and cheese recipes, like my Dutch Oven Mac and Cheese or my Baked White Cheddar Mac and Cheese. If you want to get fancy with it, try my French Onion Mac & Cheese!
My personal favorite is my Homemade Mac and Cheese Sauce Recipe. It is creamy, flavorful, and loaded with 3 types of cheese. It starts with a simple roux, which thickens the sauce perfectly. This cheese sauce is a staple at my house during the holidays.
Table of Contents
Why You’ll Love This Recipe
- Extra Creamy Cheese Sauce: A combo of cheddar and American cheese creates that ultra-smooth, melt-in-your-mouth texture.
- One-Pot Comfort: Pasta, broccoli, and cheese sauce all come together in the same pot for easy cleanup.
- Family Favorite: Even picky eaters love this cozy twist on classic mac and cheese.
- Customizable: Swap the pasta, add protein, or toss in other veggies — it’s endlessly adaptable.
- Balanced and Hearty: A perfect mix of creamy comfort and feel-good greens.
Ingredients & Substitutions
- Elbow Macaroni: Classic for mac and cheese because it holds sauce well. You can substitute with any short pasta like cavatappi, shells, or rotini (use 8 ounces).
- Broccoli Florets: Fresh broccoli adds color and nutrition. Cut into small, bite-sized pieces so they cook evenly. You can use frozen broccoli florets instead—just add them during the last minute of boiling instead of the last two. Use about 4 cups total.
- Unsalted Butter: Forms the base of the roux and adds richness. If using salted butter, reduce the added salt by about ¼ teaspoon and then add more to taste.
- All-Purpose Flour: Thickens the cheese sauce to a creamy consistency.
- Milk: Whole milk makes the sauce extra creamy, but 2% milk works well too. For a richer texture, replace 1 cup of the milk with half-and-half or heavy cream (2 cups total liquid).
- Granulated Garlic: Adds depth without overpowering. You can use 1 teaspoon garlic powder or 2 fresh garlic cloves (minced and sautéed in butter before adding flour).
- Onion Powder: Rounds out the savory flavor. Substitute with ¼ cup finely diced onion sautéed in butter before making the roux.
- Ground Mustard: Enhances the tang and sharpness of the cheese. Replace with 1 teaspoon Dijon mustard for a slightly different flavor profile.
- Smoked Paprika: Adds warmth, color, and subtle smokiness. You can use regular paprika or add ¼ teaspoon cayenne for a bit of spice.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Black Pepper: Freshly cracked black pepper adds mild heat and aroma. For a spicier kick, add a pinch of cayenne or crushed red pepper flakes.
- Sharp Cheddar Cheese: Provides a bold, classic cheese flavor. Use freshly shredded cheese for the smoothest melt. You can substitute with medium cheddar, Colby Jack, or Monterey Jack (6 ounces or about 1 ½ cups).
- American Cheese: The secret to that ultra-creamy, velvety texture. Use sliced deli-style American cheese (6 ounces), or substitute with Velveeta for an even smoother melt.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Broccoli Mac and Cheese
Quick Overview
- Boil pasta & broccoli.
- Make roux.
- Toast seasonings.
- Add milk.
- Combine all ingredients.
Step by Step Instructions
Quick Tip From Bri
When boiling the pasta and broccoli together, add the broccoli just 2 minutes before the pasta is done. This ensures the broccoli turns tender and bright green without overcooking or falling apart.
- Boil Pasta & Broccoli: Bring a large pot of water to a boil and add 1 teaspoon salt. Add the pasta and set a timer according to the shortest cooking time on the package. About 2 minutes before the pasta is done, add the broccoli florets. When pasta is al dente and broccoli is tender, drain everything and set aside.
- Make the Roux & Toast Seasonings: Return the empty pot to medium heat and melt the butter. Whisk in the flour and cook for 1–2 minutes until lightly golden. Add the granulated garlic, onion powder, ground mustard, smoked paprika, salt, and black pepper. Toast for 30 seconds to bloom the spices and deepen flavor.
- Add the Milk: Gradually whisk in 2 cups milk, a little at a time, until smooth. Bring to a gentle simmer and cook for 1-2 minutes until slightly thickened.
- Combine Pasta, Broccoli & Cheese: Reduce heat to low. Stir in the cheddar and American cheese until melted and smooth. Add the drained pasta and broccoli back into the pot. Fold until everything is combined. If the sauce seems too thick, stir in the extra 1/4 cup milk. Taste and season with more salt and pepper if needed.
Recipe Serving Suggestions
This broccoli mac and cheese could serve as a light dinner, but if you want it as a side dish, I would recommend these main dish recipes:
- Bacon Wrapped Stuffed Chicken Breast: The perfect balance of creamy, cheesy, and smoky flavors—easy enough for a weeknight, but impressive enough for guests.
- Honey Glazed Pork Chops: The ultimate combination of sweet, smoky, and savory.
- Crispy Chicken Tenders: Juicy, flavorful, and perfectly golden without the deep fryer, they’re a total crowd-pleaser—especially when served with your favorite dipping sauce.
- Beef Brisket: Serve this juicy brisket with your favorite barbecue sauce, and enjoy!
Expert Tips
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Cook the Pasta Al Dente: Slightly undercooked pasta holds up better once it’s coated in sauce.
- Add Milk Gradually: Whisk in small amounts at a time for a lump-free, creamy sauce.
- Bloom the Spices: Toasting them in the butter and flour adds a big punch of flavor.
- Thin the Sauce at the End: A splash of milk brings back that perfect silky texture if it thickens too much.
Most Common Mistakes
- Overcooking the Broccoli: It should be tender-crisp, not mushy. Add it just 2 minutes before draining.
- Boiling the Sauce Too Hard: High heat can cause the cheese to separate or become oily — keep it at a gentle simmer.
- Skipping Seasoning: Taste and adjust salt and pepper at the end for balance.
Additions & Variations
- Protein Boost: Stir in cooked chicken, diced ham, or crispy bacon for extra heartiness (about 1 cup).
- Baked Version: Transfer to a baking dish, top with breadcrumbs and extra cheese, and bake at 400°F for 10–15 minutes.
- Veggie Swap: Try cauliflower, peas, or spinach instead of broccoli for a fun twist.
- Spicy Kick: Add ½ teaspoon cayenne or a few dashes of hot sauce for a touch of heat.
More Side Dish Recipes
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Broccoli Mac and Cheese (Easy & Creamy)
Creamy, cheesy, and packed with tender broccoli — this Broccoli Mac and Cheese is comfort food meets veggie side in one cozy pot. The velvety cheddar and American cheese sauce clings perfectly to the noodles, while the broccoli adds color, texture, and a little freshness to balance the richness. Ready in under 30 minutes, it’s the kind of weeknight dinner that everyone (kids included!) will happily devour.
Equipment
- Mesh Strainer
Ingredients
- 8 ounces elbow macaroni (or any short pasta)
- 4 cups bite-sized broccoli florets
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 2-2 ¼ cups milk*
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon Morton kosher salt*
- fresh cracked black pepper, to taste
- 6 ounces 1 ½ cups shredded sharp cheddar cheese
- 6 ounces sliced American cheese, torn into pieces
Instructions
- Boil Pasta & Broccoli: Bring a large pot of water to a boil and add 1 teaspoon salt. Add the pasta and set a timer according to the shortest cooking time on the package. About 2 minutes before the pasta is done, add the broccoli florets. When pasta is al dente and broccoli is tender, drain everything and set aside.8 ounces elbow macaroni, 4 cups bite-sized broccoli florets
- Make the Roux & Toast Seasonings: Return the empty pot to medium heat and melt the butter. Whisk in the flour and cook for 1–2 minutes until lightly golden. Add the granulated garlic, onion powder, ground mustard, smoked paprika, salt, and black pepper. Toast for 30 seconds to bloom the spices and deepen flavor.3 Tablespoons unsalted butter, 3 Tablespoons all-purpose flour, 1 teaspoon granulated garlic, 1 teaspoon onion powder, 1 teaspoon ground mustard, 1 teaspoon smoked paprika, 1/2 teaspoon Morton kosher salt*, fresh cracked black pepper,
- Add the Milk: Gradually whisk in 2 cups milk, a little at a time, until smooth. Bring to a gentle simmer and cook for 1-2 minutes until slightly thickened.2-2 ¼ cups milk*
- Combine Pasta, Broccoli & Cheese: Reduce heat to low. Stir in the cheddar and American cheese until melted and smooth. Add the drained pasta and broccoli back into the pot. Fold until everything is combined. If the sauce seems too thick, stir in the extra 1/4 cup milk. Taste and season with more salt and pepper if needed.6 ounces 1 ½ cups shredded sharp cheddar cheese, 6 ounces sliced American cheese,
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Cook the Pasta Al Dente: Slightly undercooked pasta holds up better once it’s coated in sauce.
- Don’t Boil the Sauce Too Hard: High heat can cause the cheese to separate or become oily — keep it at a gentle simmer.
- Add Milk Gradually: Whisk in small amounts at a time for a lump-free, creamy sauce.
Nutrition
Calories: 759kcal | Carbohydrates: 63g | Protein: 33g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1367mg | Fiber: 5g | Sugar: 11g
Nutrition information is automatically calculated, so should only be used as an approximation.
