Broccoli Mac and Cheese

4.99 from 59 votes

This skillet broccoli mac and cheese has a melty combination of cheddar and gruyere. It's a great way to sneak in some extra veggies!

Prep Time5

Cook Time20

Total Time25

Cuisine: American

Servings: servings

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.

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.

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