Broccoli mac and cheese is a creamy pasta dish made with tender steamed broccoli and a smooth cheddar cheese sauce. It's an easy, family-friendly recipe that's hearty enough for dinner or served as a delicious side with your favorite main course.
about this recipe
This broccoli mac and cheese is made completely on the stovetop, so there's no need to bake it. The homemade cheddar cheese sauce comes together on the stovetop, then the cooked pasta and tender broccoli are stirred in just before serving.
What's great about this recipe
- It's easy to make using simple ingredients and straightforward instructions.
- Tender broccoli blends right into the creamy mac and cheese, making it an easy way to add more vegetables to dinner without complaints.
- Creamy, cheesy, and made with tender broccoli, this comfort food favorite is always a welcome addition to the dinner table.
- The creamy cheddar cheese sauce is simple to make and comes together with just a handful of basic ingredients.
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Ingredients you'll need
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- Produce - Fresh broccoli works best for this recipe. If you use frozen broccoli, cook it for the lowest recommended time on the package and drain it well. Then arrange it on a paper towel and pat the top dry with another paper towel to remove excess moisture.
- Pasta - Elbow macaroni is the classic choice, but any short pasta shape like shells, cavatappi, or rotini will work well.
- Dairy - Butter and milk make the creamy cheese sauce. Whole milk or 2% milk both work well. Medium cheddar is my favorite because it gives the sauce a rich, cheesy flavor without being too sharp. Sharp cheddar, Colby Jack, or a combination of cheeses that melt well also work nicely.
- Condiments - Worcestershire sauce adds a subtle savory flavor that gives the cheese sauce extra depth. A little goes a long way.
- Spices - Salt, black pepper, mustard powder, garlic powder, and onion powder season the cheese sauce.
- Pantry - All-purpose flour thickens the cheese sauce.
📖 See the recipe card for quantities and preparation.
Pro tip
Shred your own cheese
Pre-shredded cheese is coated with anti-caking agents that can keep it from melting as smoothly. For the creamiest cheese sauce, buy a block of cheddar and shred it yourself.
How to make broccoli mac and cheese
Bring a large pot of water to a boil. Add 1-2 tablespoons of salt. Add the pasta and cook to package directions for al dente (or the lowest suggested cooking time).
Try not to overcook the macaroni. Remove it from the heat and drain when it's still a little firm in the center (al dente). It will continue cooking even after it is drained.
Steam the broccoli
To steam fresh broccoli on the stove: Add about ½ inch of water and the broccoli to a saucepan. Bring to a boil over medium-high heat. Cover and cook for 3-5 minutes, or until it reaches the desired tenderness.
To steam fresh broccoli in the microwave: Add the broccoli to a microwave-safe bowl with 2-3 tablespoons of water. Cover with a microwave-safe plate and cook on high in 1-minute intervals until tender, usually 3-5 minutes total. Be careful when lifting the plate because hot steam will escape.
If using frozen or steam-in-the-bag broccoli, cook it according to the package directions.
Regardless of the cooking method, uncover the broccoli as soon as it's done to let the steam escape. Drain well.
Make the cheese sauce
Melt the butter in a large pot over medium heat. Add the flour and cook for 2 minutes, stirring frequently.
Slowly add the milk, whisking constantly until the sauce is smooth.
Add the Worcestershire sauce, 1 teaspoon salt, black pepper, mustard powder, garlic powder, and onion powder. Stir until combined.
Bring the sauce to a gentle simmer over medium heat, stirring occasionally. As soon as it begins to simmer, reduce the heat to medium-low to low and cook for 2-3 minutes, stirring often. The sauce will thicken as it cooks. Do not raise the heat or it may scorch.
Remove the pot from the heat. Stir the sauce a few times and wait until it stops simmering.
Add the cheese a handful at a time, stirring until it's completely melted before adding the next handful.
Place the pot back over medium heat. Add the broccoli and macaroni to the cheese sauce and stir well.
Reduce the heat to medium-low to low and cook for a few minutes, just until everything is warmed through. Do not let the sauce come to a simmer.
Remove it from the heat. Taste and add additional salt if needed. As a reference, we added another ½ teaspoon to ours. The sauce will thicken as it cools. Serve and enjoy.
Recipe tips and notes
- Stir the pasta several times during the first few minutes of cooking to keep it from sticking together.
- Test the pasta 1-2 minutes before the package time is up. Cook it just to al dente since it will continue cooking slightly in the hot cheese sauce.
- Reserve 2-3 tablespoons of pasta water before draining. If the cheese sauce is too thick, stir in a tablespoon or two to loosen it. The starchy pasta water blends into the sauce better than plain water.
- If the sauce seems too thin, give it a few minutes. It will thicken as it cools and as the pasta absorbs some of the sauce.
Serving suggestions
This broccoli mac and cheese is hearty enough to enjoy as a meal on its own. Serve it with warm, crusty bread for a simple, comforting dinner.
If you're serving it as a side dish, it pairs well with roasted chicken, steak, or these mushroom pork chops. Either way, it's always a hit.
Storing and reheating
Refrigerator: Let leftovers cool completely and store them in an airtight container in the refrigerator for 3-4 days.
Freezer: Transfer cooled leftovers to a freezer-safe container, cover well, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in the microwave until hot all the way through. Or, place the desired portion in a saucepan, add 1-2 tablespoons of milk to loosen the sauce, and heat over medium, stirring occasionally. You can also place it in an oven-safe dish, add 1-2 tablespoons of milk, cover with foil, and bake at 350°F until heated through.
Food safety: Do not leave cooked food out for more than 2 hours (1 hour if above 90°F). Reheat leftovers to an internal temperature of at least 165°F. For more information, visit the U.S. Department of Agriculture and foodsafety.gov.
Pasta, creamy sauce, and broccoli go together beautifully. If you enjoyed this broccoli mac and cheese, don't miss our chicken and broccoli casserole or this simple chicken and broccoli pasta. And if you're looking for a fun party appetizer, try our mini mac and cheese cups. They're baked until golden and are always a hit for parties, holidays, and game day.
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📖 Recipe
Broccoli Mac and Cheese
Ingredients
- 8 ounces Elbow Macaroni cooked to package directions for al dente (use other tube-shaped or spiral pasta, if desired)
- 8 ounces Broccoli Florets cut into bite sized pieces, steamed to desired doneness, and drained
- 4 tablespoons Butter
- 4 tablespoons Flour
- 4 cups Milk whole milk and 2% milk work well
- 1 teaspoon Salt plus 1-2 tablespoons for the pasta water and extra at the end if needed
- ½ tablespoon Worcestershire Sauce
- ¼ teaspoon Black Pepper
- ¼ teaspoon Mustard Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- 12 ounces Shredded Cheddar Cheese hand shredded works best (we used medium cheddar)
Instructions
- Bring a large pot of water to a boil. Add 1-2 tablespoons of salt. Add the pasta and cook to package directions for al dente (or the lowest suggested cooking time). Drain well and reserve.
- Steam the broccoli in the microwave, stovetop, or following package directions. Regardless of the method used, open/uncover after cooking to let the steam escape. Drain well and reserve.
Start the sauce
- Melt the butter in a large pot over medium heat. Add the flour and cook for 2 minutes, stir frequently.
- Add the milk while stirring with a whisk. Continue adding and stirring until the sauce is smooth.
- Add the Worcestershire sauce, 1 teaspoon salt, black pepper, mustard powder, garlic powder, and onion powder. Stir well until incorporated.
- Still on medium, let the sauce come to a simmer. This will take approximately 6-8 minutes, stir occasionally. Then lower the heat to medium-low to low as soon as it simmers.
- Cook the sauce for 2-3 minutes simmering gently. Stir often, especially when it starts to thicken and do not leave it unattended.
- The sauce will thicken as it simmers, do not raise the heat because it will scorch the bottom of the sauce.
- Remove the pot from the heat. Stir the sauce a few times and wait until it stops simmering.
- Next, add the cheese a handful at a time. Stir until it melts and add another one. Continue adding and stirring until it is melted.
- Place the pot back over medium heat. Add the steamed broccoli and macaroni to the cheese sauce. Stir well and place on medium-low to low heat for about 5 minutes to warm through. Do not let it come to a simmer. Take it off the heat.
- Taste and add salt if needed. As a reference we added ½ teaspoon to ours. The sauce will thicken as it cools. Serve and enjoy.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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