Healthier broccoli mac and cheese for a quick weeknight dinner. Creamy rich sauce, chewy pasta, and lots of cheese! This easy dinner is so comforting and kid-approved!
Nothing beats a bowl of creamy mac and cheese on a chilly fall evening. But no matter what the occasion is, or when you want to serve this, it will always give you comfort. It’s like a hug in a bowl!
So here’s a classic mac and cheese recipe, with the addition of steamed broccoli to sneak in some veg. And the best part? Most kids won’t mind the broccoli here!
How to Make Broccoli Mac and Cheese
This dinner is ready in just 20 minutes, and you need a few simple ingredients.
The Ingredients
- Macaroni pasta – or any other type of short pasta.
- Broccoli – use fresh broccoli, wash it and cut into florets.
- Milk – I used 2% milk.
- Butter, dijon mustard, all-purpose flour, nutmeg, garlic powder (not in the picture – optional), salt, and pepper.
- Cheese – cheddar, Monterey Jack, or Colby.
The Directions
- Cook pasta to al dente in salted water according to package directions.
- Steam the broccoli over the pasta as it cooks in a colander, it needs just 4-5 minutes.
- In a large pan or pot, melt the butter and add the flour. Cook the flour for a minute then add the milk and the seasonings. Whisk as it reaches a simmer.
- Add the shredded/grated cheese, and whisk it in so it melts and you get a smooth sauce.
- Add the cooked pasta and steamed broccoli, stir to combine, and serve.
Tips
- Use any type of short pasta shape such as macaroni, rotini, fusilli, or pasta shells.
- Make sure that you don’t overcook the pasta, you need it to be just al dente.
- Steam the broccoli before adding it to the pasta, either in a separate pot, over the pasta, or in the microwave.
- The most popular choice of cheese is cheddar, don’t use extra sharp or aged cheddar. Go for medium or sharp cheddar, other great choices are Monterey Jack, Mozzarella, Fontina, or Colby.
- For a silky smooth rich sauce, get a block of cheese instead of the pre-grated stuff. The store grated cheese doesn’t melt very well as it contains anti-caking agents.
- When reheating mac and cheese, add a splash of water as the sauce will be too thick.
- You can make this in the Instant Pot if you prefer, check out my Instant Pot broccoli mac and cheese.
Storing Tips
Store in the fridge in an airtight container for up to 4 days. Freezing is not recommended as the pasta will get soggy and will break.
Variations
You can add different flavors to your mac and cheese, below are some ideas:
- Sun-dried tomatoes
- Cooked shredded chicken
- Sauteed mushrooms
- Parmesan cheese
More Pasta Recipes to Try
- Creamy lemon pasta
- Baked feta pasta
- Garlic shrimp pasta
- Creamy Alfredo pasta
- Gnocchi al pomodoro
- One pot pasta
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Broccoli Mac and Cheese
Ingredients
- 8 oz (225g) macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 and ½ cups milk
- 1 teaspoon dijon mustard
- ¼ teaspoon nutmeg
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups broccoli florets
- 2 cups cheese such as cheddar, Monterey Jack, or Colby
Instructions
- Cook pasta to al dente in salted water according to package directions.
- Steam the broccoli over the pasta as it cooks in a colander, it needs just 4-5 minutes.
- In a large pan or pot, melt the butter and add the flour. Cook the flour for a minute then add the milk and the seasonings. Whisk as it reaches a simmer.
- Add the shredded/grated cheese, and whisk it in so it melts and you get a smooth sauce.
- Add the cooked pasta and steamed broccoli, stir to combine and serve.
Notes:
- Use any type of short pasta shape such as macaroni, rotini, fusilli, or pasta shells.
- Make sure that you don’t overcook the pasta, you need it to be just al dente.
- Steam the broccoli before adding it to the pasta, either in a separate pot, over the pasta, or in the microwave.
- The most popular choice of cheese is cheddar, don’t use extra sharp or aged cheddar. Go for medium or sharp cheddar, other great choices are Monterey Jack, Mozzarella, Fontina, or Colby.
- For a silky smooth rich sauce, get a block of cheese instead of the pre-grated stuff. The store grated cheese doesn’t melt very well as it contains anti-caking agents.
- When reheating mac and cheese, add a splash of water as the sauce will be too thick.
- You can make this in the Instant Pot if you prefer, check out my Instant Pot broccoli mac and cheese.
Video
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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