macaroni and cheese with broccoli recipe

Written BySheba G Updated On
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The Best macaroni and cheese with broccoli recipe

This macaroni and cheese with broccoli recipe is one of my go to meals for busy weeknights. It combines the creamy comfort of classic mac and cheese with the added nutrition of tender broccoli. My kids love the cheesy pasta and they dont even mind the green veggies mixed in.

I started making this version because I wanted a way to get more vegetables into our dinner without a fight. The broccoli adds fiber and vitamins while the cheese sauce keeps everything satisfying and delicious. It works perfectly as a main dish or a hearty side for family gatherings. You can even make it ahead and bake it when you are ready to eat.

This recipe is also great for meal prep. I often double it and freeze one batch for later. The cheese sauce stays creamy and the broccoli holds up well. It is a simple way to have a homemade meal ready on a hectic day.

Macaroni and Cheese with Broccoli

4.7 from 1810 votes

A creamy and comforting macaroni and cheese loaded with tender broccoli florets. This dish is perfect for a quick family dinner and packs in extra veggies without sacrificing flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pasta and Broccoli

8 oz elbow macaroni
2 cups broccoli florets
1 tbsp salt for pasta water

For the Cheese Sauce

2 tbsp butter
2 tbsp all purpose flour
2 cups whole milk
2 cups shredded sharp cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

For the Topping

1/2 cup panko breadcrumbs
1 tbsp melted butter

👨‍🍳Directions

1Preheat your oven to 375 degrees F.
2Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, about 8 minutes. In the last 2 minutes of cooking, add the broccoli florets. Drain the pasta and broccoli together in a colander.
3While the pasta cooks, make the cheese sauce. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
4Slowly pour in the milk while whisking continuously. Cook for 3 to 5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
5Remove the saucepan from heat. Stir in the shredded cheddar cheese, salt, pepper, and garlic powder. Mix until the cheese is fully melted and the sauce is smooth.
6Combine the drained pasta and broccoli with the cheese sauce in a large bowl. Stir well to coat everything evenly.
7Pour the mixture into a greased 8×8 inch baking dish. In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle this topping over the macaroni and cheese.
8Bake for 20 to 25 minutes, or until the top is golden brown and the sauce is bubbly. Let it cool for 5 minutes before serving.

🔧Equipment

Large pot
Medium saucepan
Whisk
8×8 inch baking dish
Colander
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 50mg🧂Sodium: 620mg🌾Total Carbs: 32g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 16g

📝Notes

For a lighter version, use low fat milk and reduced fat cheese. You can also swap the broccoli for cauliflower or peas.

Watch Video Of How Macaroni and Cheese with Broccoli Works

This macaroni and cheese with broccoli recipe is a reliable dish that works for any occasion. It is creamy, cheesy, and has a pop of green that makes it feel a little healthier. My family always asks for seconds and I love that I can serve it for a quick dinner or a holiday side without any fuss.

❓ Frequently Asked Questions About Macaroni and Cheese with Broccoli

1. Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Thaw it first and pat it dry with a paper towel to remove excess moisture. Add it to the pasta during the last minute of boiling.

2. How do I keep the cheese sauce from getting grainy?

Use freshly shredded cheddar cheese instead of pre shredded bags. Pre shredded cheese has anti caking agents that can make the sauce grainy. Also, melt the cheese over low heat and stir constantly.

3. Can I make this macaroni and cheese ahead of time?

Absolutely. Assemble the dish completely but do not bake it. Cover and refrigerate for up to 24 hours. When ready, add 10 minutes to the baking time and cover with foil for the first half of baking.

4. What other vegetables can I add to this recipe?

You can add cauliflower, peas, or chopped spinach. Just make sure to cook or thaw them first and drain any extra liquid before mixing with the cheese sauce.

5. How do I reheat leftovers?

Reheat single servings in the microwave for 1 to 2 minutes. For the whole dish, cover with foil and warm in a 350 degree F oven for about 15 minutes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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