Baked Broccoli Macaroni and Cheese is the perfect balance of cozy comfort and a little veggie goodness. With its creamy cheese sauce, tender pasta, and golden breadcrumb topping, it's a dish that'll have everyone coming back for seconds.
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Baked broccoli macaroni and cheese. Just saying it out loud feels comforting, doesn't it? It's the ultimate combination of creamy, cheesy goodness with a pop of green.
There are a million mac and cheese recipes out there, so what makes this one special? It's all about balance.
You get the rich, indulgent cheese sauce that sticks to every nook and cranny of your pasta, but it's paired with broccoli for a nutritious touch.
And let's be real - any dish that sneaks vegetables into something as universally loved as mac and cheese deserves a spot on your dinner table!
Why you'll love this baked broccoli mac and cheese
- You get the rich, indulgent cheese sauce paired with broccoli for a slight earthiness and a touch of crunch.
- The crispy, golden breadcrumb topping makes it impossible to resist.
- It's hearty enough for a weeknight dinner but perfect as a crowd-pleasing side dish, too.
What you'll need
Elbow macaroni - The classic choice, but shells or cavatappi work too.
Broccoli florets - Fresh broccoli is ideal for that perfect bite, but you can also use frozen broccoli if that's what you have on hand.
Cheese blend - A mix of sharp cheddar and Gruyère for that perfect gooey pull.
Milk - Semi-skimmed keeps things a bit lighter, but whole milk will make the sauce creamier.
Butter and flour - To create the roux, the backbone of your cheese sauce.
Seasonings - A pinch of mustard powder, garlic powder, and a dash of nutmeg are my secrets to turning "good" cheese sauce into "amazing" cheese sauce.
Breadcrumbs - For that golden, crispy topping.
Pro tip
For vibrant, crunchy broccoli that doesn't get lost in the sauce, roast it before mixing. Drizzle the florets with olive oil and bake at 400°F (200°C) for 10 minutes.
How to make baked broccoli mac and cheese
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Boil the pasta in salted water; in the last 2 minutes, toss in the broccoli to cook alongside it. Drain them together and set aside-that's one less pot to clean!
Melt the butter in a saucepan and whisk in the flour and garlic powder to create a smooth base. Slowly add the milk, stirring constantly until it thickens, then mix in the Dijon, nutmeg, salt and pepper. Take it off the heat and stir in most of the cheeses.
Combine the pasta, broccoli, and cheese sauce, then transfer everything into a greased baking dish.
Sprinkle the remaining cheese and Panko breadcrumbs over the top and bake at 375°F for 20-25 minutes.
Substitutions and variations
- Swap out the elbow macaroni for gluten-free pasta or whole wheat for a healthier twist.
- Use some smoky Gouda, Monterey Jack or Fontina instead of the Gruyere.
- Mix the breadcrumbs with crushed crackers for extra crunch.
Recipe tips and notes
- If you want the broccoli to break down completely in the sauce, add it to the pot at the same time with the pasta.
- Give the breadcrumbs a quick toast in butter before topping the casserole for a richer flavor.
- Use freshly grated cheese. Pre-shredded cheese has anti-caking agents that can make the sauce less creamy, so I always grate my own.
What to serve with broccoli mac and cheese
This dish is hearty enough to stand alone, but if you're looking to round out the meal, try serving it with:
- A crisp green salad with a tangy vinaigrette
- Garlic bread
- Roasted chicken or grilled sausages for a protein boost
Leftovers and storage
- Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days.
- To reheat, add a splash of milk before warming in the oven or microwave to keep it creamy.
- While this dish freezes well for up to 2 months, the texture of the broccoli and pasta might soften.
If you've tried this baked broccoli mac and cheese recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Baked Broccoli Macaroni and Cheese
Ingredients
- 10 oz (300 g) dry elbow macaroni
- 4 cups (350 g) broccoli florets
- 3 tablespoons salted butter
- 3 tablespoons all purpose flour
- ½ teaspoon garlic powder
- 3 cups (750 ml) semi-skimmed milk
- 1 teaspoon Dijon mustard
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup (125 g) gruyere cheese, shredded
- 1 cup (115 g) cheddar cheese, shredded
- ½ cup (30 g) Panko breadcrumbs
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions, stopping about 2 minutes before it's fully cooked. During the last 2 minutes of boiling, add the broccoli florets to the pot. Drain everything and set aside.10 oz dry elbow macaroni4 cups broccoli florets
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
- While the pasta is cooking, melt the butter over medium heat in a medium saucepan. Once it's melted, whisk in the flour and cook for 1-2 minutes until it forms a smooth paste. Stir in the garlic powder until fully combined.3 tablespoons salted butter3 tablespoons all purpose flour½ teaspoon garlic powder
- Gradually add the milk, starting with a small amount and whisking constantly to avoid lumps. Stir continuously until all the milk is incorporated and the sauce thickens.3 cups semi-skimmed milk
- Next, stir in the Dijon mustard, nutmeg, salt and black pepper.
- Remove the saucepan from the heat and mix in most of the Gruyere and cheddar cheeses, reserving some for topping. Stirring until the cheese is fully melted and the sauce is smooth.1 cup gruyere cheese1 cup cheddar cheese
- Add the cooked pasta and broccoli to the cheese sauce and stir until everything is well coated.
- Transfer everything into your prepared greased baking dish and spread it out into an even layer.
- Sprinkle the remaining cheese and then the Panko breadcrumbs over the top.½ cup Panko breadcrumbs
- Bake the mac and cheese in the preheated oven for 15-20 minutes or until the top is golden brown and the cheese sauce is bubbling around the edges. Let it cool for about 5 minutes before serving.
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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