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You can make this creamy, rich, and extra saucy Broccoli Mac and Cheese completely from scratch in not much longer than it takes to cook boxed mac and cheese. And after tasting the difference, you won’t want to go back!
My family members tend to be pretty good vegetable eaters. However, there are times when they do get a little picky. Sausage broccoli pasta has been a long-time favorite of ours, but on those nights when I’m craving something a little bit cheesier, I can pretty much guarantee that I won’t hear a peep of complaint about this dinner.
Broccoli Mac and Cheese
Whether it’s mac and cheese from the box or pasta made from scratch, my family and I have been making mac and cheese for many, many years. And, if there’s one thing that I can say with certainty, it’s that the best results come from making it homemade.
On that topic, if you want the smoothest, creamiest cheese sauce, it’s well worth the minutes spent shredding that block of cheese yourself. And if your kids are anything like my boys are, shredding cheese is one of the things they will always happily volunteer to do.
Ingredients and Substitutions
Pasta – You’ll want to use large shapes of pasta that can hold lots of sauce. My preference is large elbow macaroni or penne.
Broccoli – I buy broccoli whole so that I can chop the florets and save the stems for my sweet kale salad or for pickled broccoli stems. But, if you’re pressed for time, you can just buy the florets. I won’t judge.
The Cheese – Whatever meltable cheeses you have on hand with mild flavors will work. My go-to selections are cheddar and Monterey Jack.
Milk & Cream – Milk and heavy cream create the foundation for a creamy, rich sauce.
Flour – I use all-purpose flour to thicken the sauce.
Seasonings – Garlic powder and onion powder deepen the savory profile. And in almost all of my savory recipes, I use freshly ground black pepper and kosher salt unless otherwise noted.
Mustard – Just a tiny bit of mustard adds a very subtle kick, a hint of heat, and a little bit of sharpness to the cream sauce. If you don’t happen to have dry ground mustard on hand, a teaspoon of regular mustard can be substituted here. (You’ll need about 3x the amount if you’re substituting regular mustard for the dried mustard called for in the recipe.)
The Heat – For a final note, I add a dash of cayenne pepper. The end result isn’t spicy, I promise! But, if you have a sensitivity to spice, you can consider this one optional.
Notes on Equipment
- Sharp Knife
- Cutting Board
- Large pot
- Wooden spoon. This corner edge wooden spoon is a super sturdy, very handy tool, and I’ve had mine for 9 years now. It’s the first wooden spoon I reach for. The squared-off edge is brilliant for scraping the corners of pots and pans, and the heft feels just right in your hand. Perfect for stirring the cheese into the sauce and scraping the pan corners.
- Colander
- Whisk
- Measuring cups and spoons
- Rotary grater. I typically don’t recommend things I haven’t owned for a good long while. But this past year, I bought a Geedel rotary grater, and it’s been a dream to work with. It chews through cheeses, fruits, vegetables, and nuts with ease, saving me a ton of prep time. It shreds the cheese for this sauce in no time, and freshly grated melts the smoothest.
How to Make Broccoli Mac and Cheese
Boiling Water: To start, you’ll want to fill a medium-sized pot with water and bring to a boil over high heat. Don’t forget to add about a tablespoon of salt.
Grating the Cheese: While the water is heating up, I grate the cheese.
Prepping the Broccoli: You’ll want to rinse the broccoli crown, and shake off most of the water. Chop the florets into bite-sized pieces.
Cooking the Pasta: Once the water is boiling, I’ll add the pasta and let it cook for about 8 minutes until the noodles are almost al dente.
Starting the Sauce: While the pasta cooks, we’re going to whisk together the milk, flour, garlic, onion, mustard, cayenne, salt, and pepper into a bowl.
Adding the Broccoli: Just before the noodles are done cooking, you’ll want to add the broccoli to the pot. It only needs to cook for about 30 seconds.
Draining: Just before the pasta is al dente, drain the pasta and broccoli into a large colander in the sink. Don’t rinse!
Warming the Cream: I add the cream to the same pot used for the pasta, then set it over low heat on the stove.
Completing the Sauce: When the cream begins to steam, you’ll add the flour mixture to the pot. Then, whisk to combine.
Whisking: I keep whisking for another 4-5 minutes, until the sauce thickens slightly. Then, I start whisking in the cheese a handful at a time to melt.
Bringing Everything Together: After the cheese has melted, you’ll want to remove the sauce from the heat and add the pasta and broccoli. Then, stir until they’re fully coated with sauce.
Serving: I give it a final taste check and add salt if needed. Then, it’s ready to serve!
Expert Tip
Make sure not to rinse the pasta and broccoli after draining! By not cooling the ingredients in the colander, their residual heat will finish the cooking while you prep the sauce. This will soften the broccoli for a tender bite while getting the pasta al dente. This also lets the pasta keep the starches that help the sauce coat every delicious noodle
Don’t Simmer the Cream – As you warm the cream, make sure to keep the heat low and watch out for bubbles. You’ll want the cream to be warm enough to steam, but bubbles are a sign that it’s starting to simmer.
Reserve Some Water – I always save a half cup or so of pasta water. An easy way to remember to do that is to place the measuring cup IN the strainer. That way I can pour a bit of water into the cup first when I’m about to strain the pasta. Set that aside and have it ready to go later. Then if the sauce is too thick, I can just add water to the pot.
Add the Cheese Gradually – When adding cheese to the sauce, make sure you’re doing so just a handful or so at a time. Letting the cheese fully melt in smaller portions helps prevent clumping, ensuring a smooth, creamy sauce.
Serving Suggestions
As rich as this is, I like to serve it up next to something simple and fresh. I’ll round out the plate with peas and carrots for the kids, or throw together a crisp romaine salad to balance out all that rich cheese.
And, when I want a little more texture on the table, my favorite kale crunch salad does the job. Eat your comfort food. Just pair it with something light and refreshing!
Make Ahead & Storage
Make Ahead: Leftover pasta is always tasty, but this pasta is so much better fresh off the store.
How to Store: You can store the pasta in an airtight container in the refrigerator for up to 3 days.
How to Reheat: I typically reheat individual servings of this pasta in the microwave at 30 second increments. If you’re heating up a larger portion, low and slow on the stovetop is a good call with a splash or two of milk or water to refresh the sauce.
More Vegetable Filled Pasta Recipes
- Bacon Asparagus Pasta
- Chipotle Chicken Pasta with Vegetables
- Zucchini Pasta Salad
- Pasta with Peas and Bacon
- Roasted Vegetable Pasta Salad
- Butternut Squash Pasta
Frequently Asked Questions
Yes, technically, you can. But I do not recommend it. Be aware that most pre-shredded cheeses are preserved with anti-caking agents. They can prevent the cheese from melting as smoothly into the sauce. Freshly shredded really makes a difference!
The broccoli should be tender enough to stab with a fork, but still firm enough to give a crisp bite.
This is a vegetarian recipe as written. But, if you want to add meat, you certainly can! Strips of grilled chicken or sliced kielbasa would be a good fit for this dish.
Broccoli Mac and Cheese
Ingredients
- 1 pound dried pasta large elbow, fusilli, or penne work well
- 4 cups small broccoli florets
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- ½ teaspoon granulated garlic
- ¼ teaspoon dry mustard
- ¼ teaspoon granulated onion
- ⅛ teaspoon cayenne pepper
- 2 cups freshly shredded cheddar cheese
- 1½ cups freshly shredded Monterey Jack cheese
- ¾ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Instructions
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Drain and do not rinse.
- While the pasta is cooking, combine the flour and all of the spices with the milk. Whisk until smooth. Set aside.
- Warm the cream in the same pot used for the pasta. Bring to a simmer over medium heat. When the cream begins to steam (not boil!) add the flour mixture and whisk to combine.
- Continue whisking until the milk thickens slightly, about 4-5 minutes. Add the shredded cheese, a handful at a time, stirring with a wooden spoon to melt.
- Remove from the heat once all the cheese has melted. Add the pasta and broccoli to the cheese sauce and stir to coat. Taste and add salt, only if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t have good luck with cheddar melting in a sauce. No matter what I do the sauce comes out grainy and I’m a good cook
Have you tried this method?
Nancy, are you using pre-shredded bagged cheddar? If so, that is why it gets grainy, it has a coating that prevents it from melting as well. Try shredding a block of cheddar instead.