Best Ever Broccoli Mac and Cheese

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Broccoli Mac and Cheese is an easy weeknight dinner that everyone enjoys. Stovetop macaroni and cheese with broccoli really can not get any easier.

You can make creamy, rich, and extra saucy stovetop broccoli mac and cheese completely from scratch in the same amount of time it takes to cook a box of mac and cheese!

Creamy Mac and Cheese on the stovetop

Broccoli Mac and Cheese

While my family members tend to be pretty good vegetable eaters, I admit sometimes they do get a little picky. However, adding pasta or cheese and I don’t hear a peep of a complaint.

Homemade mac and cheese is really super simple. Simply whisk the flour and spices with the milk and cream until smooth. Then add in the shredded cheese and keep the heat on low until it is melted.

I do find that the cheese melts faster and the sauce is creamier when you grate your own cheese. Pre-shredded cheese will certainly work. I just find that taking a few minutes to grate my own is worth it for a smooth, creamy broccoli mac and cheese sauce.

Cut into small florets the broccoli blanches very quickly. Throw it into the boiling pasta for the last 30 seconds of its cooking time and it will be perfect. I like a firmer bite to the broccoli as it is a nice contrast to the pasta and smooth cream sauce. This really is the best broccoli mac and cheese.

Creamy Mac and Cheese with Broccoli

Mac and Cheese with Broccoli

  • pasta large elbow, fusilli, or penne work well
  • broccoli florets
  • whole milk and heavy cream
  •  all-purpose flour
  • granulated garlic, dry mustard, granulated onion, cayenne pepper
  • shredded cheddar cheese
  • shredded Monterey Jack cheese
Stovetop Mac and Cheese with Broccoli

Broccoli Mac and Cheese Recipe

  1. 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.
  2. While the pasta is cooking, combine the flour and all of the spices with the milk. Whisk until smooth. Set aside.
  3. 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.
  4. 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.
  5. 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 to the broccoli mac and cheese, only if needed.
Rich and creamy Pasta Recipe with Broccoli

Rice or pasta, combined with vegetables create such a delicious side that often can be used as the main dish.

Tangy Vegetable Pasta Salad made with fresh from the garden or farmers’ market is light and refreshing yet filling any time of the year.

Did you know that you can make a pasta sauce from canned tomatoes that is so flavorful, your family will think it simmered all day? You can this homemade pasta sauce on the dinner table faster than you ever thought possible.

Rice pilaf is a simple side that is easy to amp up into a main dish with the addition of vegetables or meat, like in this Vegetable Rice Pilaf. Tender pasta and crisp Brussels sprouts are combined with a smoky bacon cream sauce in this irresistible pasta dish.

Stovetop Mac and Cheese with Broccoli

Broccoli Mac and Cheese

Broccoli Mac and Cheese is an easy weeknight dinner that everyone enjoys. Stovetop macaroni and cheese with broccoli really can not get any easier.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6

Ingredients 

  • 1 lb 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
  • teaspoon cayenne pepper
  • 2 cups freshly shredded cheddar cheese
  • 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

Calories: 711kcal · Carbohydrates: 38g · Protein: 29g · Fat: 39g · Saturated Fat: 23g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 9g · Cholesterol: 113mg · Sodium: 1843mg · Potassium: 539mg · Fiber: 5g · Sugar: 9g · Vitamin A: 2220IU · Vitamin C: 56mg · Calcium: 612mg · Iron: 3mg
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Mac and Cheese with Broccoli

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