Broccoli Mac and Cheese (Easy & Creamy)

5 from 7 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Servings: servings

Author: Brianna May

Equipment

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,

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