Broccoli Mac and Cheese

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This Broccoli Mac and Cheese recipe post is sponsored by Danish Creamery. As always, all opinions are my own.

Here’s a version of mac and cheese that celebrates more vegetables – broccoli mac and cheese! It’s made with the same cheesy goodness and rich creamy sauce, but also packs in some nutrient-dense broccoli florets. The cheddar in the sauce mixed with broccoli and pasta makes it irresistible for kids and grown-ups alike!

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Ingredients to make broccoli mac and cheese

• Pasta: Opt for short cut pasta like elbow, mini shells or cavatappi. The short kinds will help make sure each bite is filled with the cheese sauce.
• Shredded cheese: This is really the star of mac and cheese recipes, so I recommend selecting high quality cheese by the block and selecting two varieties if possible. Consider taste and melt-fact. I selected cheddar and gruyere – my two favorites for mac and cheese!
• Butter: Butter is an essential ingredient to make 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 will make the sauce extra creamy and velvety!
• Milk & flour: They’re used along with the butter to make the roux that is the base for the sauce.
• Seasoning: I keep it simple with some dijon mustard, salt and pepper. You can also add garlic powder and nutmeg if you’d like.
• Broccoli: Cut them into small florets and add as much or as little as you’d like to the recipe. I think 3 cups works well for 8 ounces of pasta.

How to make broccoli mac and cheese

1. Start by making the roux, which is simply made by melting the Danish Creamery butter first, adding the flour and then whisking in the milk.
2. Add your grated cheese on top of the roux to make the cheese sauce.
3. Stir it in along with any seasoning you’re using. This is where I add the salt, pepper and Dijon mustard.
4. Add the cooked pasta on top of the cheese sauce.
5. Stir the pasta to combine.
6. Add the cooked and blanched broccoli on top and stir just for an extra minute to warm up the broccoli.

Tips for making broccoli mac and cheese

1. Select a short cut pasta like elbow macaroni or mini shells for best results. You want to make sure it’s small and has lots of surface area to be fully covered with the cheese sauce.
2. Cook the pasta al dente. That’s because you’ll be adding the pasta to the cheesy sauce and stirring for a couple minutes with the broccoli to incorporate everything together. If the pasta is fully cooked, it may end up becoming mushy as you continue warming it up in the saucepan.
3. Buy cheese blocks instead of pre-shredded cheese. I recommend buying the block because not only is it cheaper to grate your own cheese, but it also creates a meltier consistency that doesn’t look grainy when mixed in.
4. Use warm milk to make the sauce. You can warm it in the microwave or on the stovetop. Pouring warm milk into the roux will help make the sauce faster and prevent a lumpy cheese sauce.

Frequently asked questions

There’s really nothing quite more comforting than a bowl of mac and cheese. And it all starts with high quality butter from Danish Creamery made from humanely raised cows

More mac and cheese recipes

• Mac and Cheese Bites
• Butternut Squash Mac and Cheese
• Cauliflower Mac and Cheese
• Baked Mac and Cheese

If you’ve tried this healthy-ish feelgood Broccoli Mac and Cheese recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Review

Broccoli Mac and Cheese

This healthier version of a family favorite is hearty and so comforting. Broccoli mac and cheese is quick and easy to make for weeknight meal

5 from 55 votes

Author Yumna Jawad

Servings 4 servings

Course Main Course

Calories 607

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

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Ingredients

  

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• ▢ 8 oz elbow macaroni
• ▢ 2 tablespoons salted butter
• ▢ 2 tablespoons all-purpose flour
• ▢ 2 cups 2% milk
• ▢ 1 teaspoon Dijon mustard
• ▢ Salt and pepper
• ▢ 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, if possible. 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 they are 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 sauce is thickened, about 5-7 minutes.
• Stir in the cheese, then fold in the pasta and broccoli. Serve immediately

Equipment

• 5 Piece Cookware Set
• Colander
• Balloon Whisk

Notes

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

• Use other types of shredded cheeses if you’d prefer.
• Instead of milk, you can use dairy-free milk like unsweetened almond milk.
• Instead of butter, you can use olive oil
• To make it gluten-free, you can use almond flour or a GF 1:1 mix. Here’s an excellent post on how to make gluten-free roux. You can also make this with gluten-free pasta.

Nutrition

Calories: 607kcal, Carbohydrates: 56g, Protein: 31g, Fat: 29g, Saturated Fat: 17g, Cholesterol: 90mg, Sodium: 439mg, Potassium: 562mg, Fiber: 4g, Sugar: 9g, Vitamin A: 1316IU, Vitamin C: 61mg, Calcium: 723mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Course: Main Course