Broccoli Mac and Cheese Recipe

If you’re anything like me, you’ll absolutely adore this Broccoli Mac and Cheese Recipe because it combines all that creamy, cheesy goodness we crave with a fresh twist of vibrant broccoli. It’s simple, quick, and hits that perfect comfort-food spot without feeling too heavy — trust me, once you try it, this recipe will become your go-to for busy weeknights or whenever you want a little cheesy hug in a bowl.

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Ingredients You’ll Need

This Broccoli Mac and Cheese Recipe uses ingredients that complement each other beautifully — sharp cheddar and nutty gruyere melt into a silky sauce, while tender broccoli adds a satisfying bite. Here’s a little tip: go for fresh broccoli florets and a good quality sharp cheddar to really make those flavors pop.

• Elbow macaroni: Classic pasta for mac and cheese—it holds sauce well and cooks evenly.
• Salted butter: Adds richness; using salted helps balance the seasoning.
• All-purpose flour: The base of your roux, which thickens the cheese sauce.
• 2% milk: Creamy but not too heavy; you can substitute whole milk for extra richness.
• Dijon mustard: Gives a subtle tang that brightens up the cheese sauce—don’t skip this!
• Salt and pepper: Essential for seasoning; taste as you go to get it just right.
• Cheddar cheese: Use sharp cheddar for bold flavor that melts deliciously.
• Gruyere cheese: Adds a wonderful nutty flavor and creamy texture.
• Broccoli florets: Fresh and crisp-tender broccoli adds a healthy pop of color and texture.

Variations

What I really love about this Broccoli Mac and Cheese Recipe is how easy it is to personalize. Feel free to swap out cheeses or add in extras to suit your mood or pantry. Here are a few tweaks I’ve tried and enjoyed over time.

• Adding Bacon or Pancetta: Crispy bits add a smoky crunch; my family begged me to keep this as a regular addition!
• Using Different Cheeses: I sometimes swap gruyere for mozzarella or gouda for a milder, creamier flavor.
• For Veggie Lovers: I’ve thrown in steamed cauliflower or sautéed spinach alongside the broccoli, and it works wonders.
• Gluten-Free Option: Use gluten-free flour and pasta to make this dish safe for gluten-sensitive eaters.

How to Make Broccoli Mac and Cheese Recipe

Step 1: Cook Pasta & Steam Broccoli

Start by bringing a large pot of salted water to a boil and cook the elbow macaroni until it’s just al dente—usually following the package instructions works perfectly. Here’s a trick I discovered: while the pasta cooks, place your broccoli florets in a steamer basket on top of the pasta pot to steam them for 1-2 minutes. This way, you don’t dirty an extra pot, and the broccoli stays bright green and crisp-tender. Afterward, drain the pasta well and quickly blanch the broccoli to keep that wonderful texture.

Step 2: Make the Roux for the Cheese Sauce

In a separate large saucepan over medium-high heat, melt your butter. Once bubbly, add the flour and whisk continuously for about 2 minutes until the mixture turns a light golden color. This step is key—it cooks out the flour taste and creates a silky base for your sauce. Patience here really pays off!

Step 3: Whisk in Milk and Flavor

Slowly whisk in the milk bit by bit to prevent lumps, then stir in the Dijon mustard. Bring the sauce to a gentle boil, reduce the heat, and let it simmer for 5-7 minutes, whisking occasionally, until it thickens into a luscious, creamy sauce. Don’t rush this—thickness is what makes your mac and cheese truly dreamy.

Step 4: Add Cheese and Combine

Take your sauce off the heat and stir in the shredded cheddar and gruyere until melted and smooth. Then fold in your cooked pasta and broccoli, mixing gently so everything is coated evenly. Serve immediately for best flavor and creamy texture.

How to Serve Broccoli Mac and Cheese Recipe

Garnishes

I love topping this dish with a sprinkle of extra shredded cheddar or a little paprika for color. Sometimes, I add toasted breadcrumbs or chopped fresh parsley to bring in a bit of crunch and freshness—that contrast really lifts the dish.

Side Dishes

This broccoli mac and cheese pairs wonderfully with crispy roasted chicken or a simple green salad. For a veggie-packed meal, I often serve it alongside garlic sautéed green beans or a tangy tomato salad to cut through the richness.

Creative Ways to Present

For a cozy dinner party, I like baking this mac and cheese in individual ramekins with a golden breadcrumb crust on top—it looks impressive but is so easy to pull off. It’s a warm, inviting presentation that gets everyone excited before the first bite.

Make Ahead and Storage

Storing Leftovers

Leftover broccoli mac and cheese stores well in an airtight container in the fridge for up to 3 days. I always let it cool completely before sealing to keep it tasting fresh. When I reheat, adding a splash of milk helps bring back that creamy texture.

Freezing

Freezing mac and cheese can be tricky, but I’ve found it works best if you freeze it right after cooking, before adding broccoli to avoid sogginess. Reheat gently in the oven with foil to keep it from drying out. Adding fresh broccoli after reheating helps maintain texture.

Reheating

To reheat, I warm my broccoli mac and cheese gently on the stove over low heat or in the microwave, stirring occasionally and adding a little milk or cream to restore creaminess. Avoid high heat to prevent the cheese sauce from breaking or becoming grainy.

FAQs

Final Thoughts

This Broccoli Mac and Cheese Recipe is one of those meals I keep coming back to, especially when I want comfort food that still feels a little wholesome. It’s creamy, cheesy, quick to make, and sneaks in veggies without any fuss. Next time you’re craving that classic mac and cheese vibe but want a little green on your plate, this recipe is exactly what you need. Honestly, I think you’ll love how easy and delicious it is—give it a try, and prepare for some serious comfort food happiness!

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