Broccoli Mac and Cheese
Updated Jan 30, 2026
This healthier version of a family favorite is hearty and so comforting. Broccoli mac and cheese is quick and easy to make for a weeknight meal!
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This Broccoli Mac and Cheese recipe post is sponsored by Danish Creamery. As always, all opinions are my own.
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Make skillet broccoli mac and cheese for dinner!
I love this broccoli mac and cheese recipe! It’s my go-to when I want something comforting but don’t want it to feel completely one-note, and don’t want to make extras to go with it. The broccoli cuts through the richness just enough that it still feels balanced, even though it’s very much mac and cheese.
I like keeping the cheese sauce simple with a quick roux, milk, and a mix of cheddar and gruyere for flavor without going overboard. Steaming the broccoli right over the pasta pot keeps things efficient and avoids extra dishes. This broccoli mac and cheese recipe is one I come back to when I want a cozy dinner that still feels like it has a vegetable doing some real work.
Happy Cooking!
– Yumna
Broccoli Mac and Cheese Ingredients
- Elbow macaroni: Any short-cut pasta works, like mini shells or cavatappi. You can use gluten-free pasta, too.
- Shredded cheese: Use two kinds of high-quality cheese, and buy them by the block to shred yourself. I recommend cheddar and gruyere because they melt well and taste great together, but use your favorites!
- Butter: Butter is an essential ingredient in the roux for the mac and cheese. I use Danish Creamery Butter, which is made from a high quality cream from pasture-raised cows. It has 85% butterfat, which means it makes the sauce extra creamy and velvety!
- Broccoli: Read my tips on how to cut broccoli into florets. You can add as much or as little broccoli to the recipe as you’d like, but I think 3 cups works well for 8 ounces of pasta.
- 2% milk: You can substitute with dairy-free milk. Just make sure it’s unsweetened.
- All-purpose flour: To make the mac and cheese gluten-free, you can use almond flour or a gluten-free flour 1:1 mix.
- Dijon mustard: I like the sharpness of Dijon mustard here, but any kind works, like spicy brown mustard.
- Seasoning: Just salt and pepper. You can also add garlic powder and nutmeg if you’d like.
How to Make Broccoli Mac and Cheese
Broccoli Mac and Cheese Recipe
Video
Ingredients
- 8 oz elbow macaroni
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded gruyere cheese
- 3 cups broccoli florets
Instructions
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Steam the broccoli on top of the pasta pot for 1–2 minutes. Drain the pasta well and blanch the broccoli.
- In another large saucepan over medium-high heat, melt the butter, then add the flour to make the roux. Whisk the flour and butter until combined and golden, about 2 minutes.
- Gradually whisk in the milk. Add the Dijon mustard and season with salt and pepper to taste. Bring the mixture to a boil, then reduce to low and simmer, occasionally whisking until the sauce thickens, about 5–7 minutes.
- Stir in the cheese, then fold in the pasta and broccoli. Serve immediately.
Equipment
Notes
- My Top Tip: Use warm milk. It helps make the sauce faster and prevents it from getting lumpy. You can warm the milk in the microwave or on the stovetop.
- Storage: Store leftovers in an airtight container. They’ll last about 4–5 days in the fridge. Reheat in the microwave or on the stovetop over medium-low heat.
- Freezing: Place the cooled broccoli mac and cheese in an airtight container. It’ll last in the freezer for up to 1 month. Thaw in the fridge overnight, then reheat in the microwave or on the stovetop over medium-low heat. I recommend stirring in a splash of milk to make the sauce creamy again.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Give it a crunchy topping: Finish the broccoli mac and cheese with crispy breadcrumbs for a nice crunch. I recommend the topping in my Cauliflower Au Gratin recipe.
- Use a different veggie: Instead of broccoli, cauliflower and Brussels sprouts taste great in mac and cheese. Or, try a combination of all three.
- Add garlic: Sauté minced garlic or roasted garlic in the butter before you make the sauce.
Recipe Tips
- Cook the pasta al dente. You’ll add it to the cheese sauce and stir for a few minutes to incorporate everything. If the pasta is fully cooked, it could get mushy as you continue to stir it in the saucepan.
- Buy cheese blocks instead of pre-shredded cheese. I recommend buying the blocks because not only is it cheaper to grate your own cheese, but it also creates a more melty consistency that doesn’t look grainy when you mix it all together.
- Use warm milk. Pouring warm milk into the roux helps make the sauce faster and prevents it from getting lumpy. You can warm the milk in the microwave or on the stovetop.
Serving Ideas
- Salads: Shaved Brussels Sprout Salad, Mediterranean Chopped Salad, Classic Caesar Salad
- Chicken: Chicken Bites, Cilantro Chicken, Baked Ranch Chicken
- Burgers: Avocado Burger, Black Bean Burger, Grilled Turkey Burger
FAQs
Blanching is a cooking method where you submerge something in boiling water, then immediately plunge it into ice water to stop the cooking. This preserves the color, texture, flavor, and nutrients. Read my tips on how to blanch broccoli.
Comments
Loved this recipe! The combination of cheeses really made it delicious. I only had half and half and used it instead of milk, worked beautifully.
Yay! So happy you loved it!!
The recipe was good especially the advice of cooking pasta and broccoli separately. Enjoyed it
So happy you liked it, Bahram! Thank you!!
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