Ooey, gooey, and oh-so-cheesy! This creamy, easy baked broccoli mac and cheese is the best you’ll ever taste. A made-from-scratch sauce with two different types of cheese creates the smoothest, richest, creamiest casserole. Serve it as a main dish for supper, or offer it as a side dish alongside fried chicken, Thanksgiving turkey, or grilled steak.
Table of Contents
- How to Keep Mac and Cheese Creamy
- The Best Cheeses
- Do you need to bake mac and cheese with broccoli?
- Ingredients for Broccoli Cheddar Mac and Cheese
- How to Make Broccoli Mac and Cheese
- Serving Suggestions
- Preparation and Storage Tips
- Recipe Variations
- Tips for the Best Broccoli Mac and Cheese Recipe
- Broccoli Mac and Cheese Recipe
There are as many different baked macaroni and cheese recipes as there are home cooks. In the South, mac and cheese is typically just a simple combination of pasta, eggs, butter, milk, and cheese. The eggs set up to create a firm casserole that you can slice into squares for serving. If you prefer that style, try my favorite Southern baked mac and cheese recipe.
This recipe, by contrast, uses a roux to make a creamy béchamel sauce that coats the noodles. If you’re looking for the ultimate creamy, easy baked mac and cheese recipe — with the addition of tender broccoli florets — then you’ve come to the right place! Since we’ve added veggies to the classic favorite, this casserole works well as both a vegetarian dinner entrée and as a decadent side dish. You choose!
How to Keep Mac and Cheese Creamy
I’m sharing a handful of tips to help keep your easy baked mac and cheese creamy, smooth, and saucy.
- First, no eggs. Unlike the Southern-style mac and cheese, this creamy version does not include eggs. The eggs help to “set” the casserole, giving it a firm, dry texture. Since that’s not what we’re going for here, you’ll need to leave out the eggs.
- Next, lots of sauce. We’re not skimping on butter, cheese, or milk in this dish. We’ll make plenty of cheese sauce to coat the noodles. It looks like a lot of sauce (and it is!), but you need that amount in order to keep the dish creamy in the oven.
- Velveeta cheese. That’s right, I said it. Blasphemy?! Maybe! But trust me here: Velveeta (or “American cheese”) melts smoothly into the sauce giving the mac and cheese a rich, creamy texture that you just can’t quite replicate with other types of cheese.
- Baking Time. This casserole bakes for just 15 minutes. The short baking time is important because it’s just long enough to melt the cheese on top and get the noodles hot inside, but it’s not so long that it dries out the pasta and sauce. If you like a crispier golden brown crust on top, you can pop it under the broiler for a few minutes at the end.
The Best Cheeses
As I mentioned above, the secret to creamy baked mac and cheese is Velveeta cheese! This American cheese just melts smoother than other cheeses and gives the sauce that creamy mouthfeel that we’re all looking for. I’ve found that an equal ratio of sharp cheddar cheese and Velveeta cheese yields the best of both worlds — a smooth, creamy texture with plenty of rich, sharp cheddar flavor.
If you like a combination of other cheeses, you can feel free to replace some of the cheddar (or even some of the Velveeta) with other good melting cheeses. Try Gruyere, Pepper Jack or Monterey Jack, gouda, smoked gouda, Swiss, mozzarella, or Parmesan cheese. The options are endless, so pick your favorites!
Do you need to bake mac and cheese with broccoli?
A broccoli mac and cheese recipe that starts with a roux-based sauce (like this one), does not need to be baked before serving. A creamy stovetop mac and cheese recipe is designed to go straight from the pot to the plate — no oven necessary. You can absolutely serve this broccoli mac and cheese without baking — it will just be really saucy (and you’ll want to skip the toppings). By contrast, Southern-style mac and cheese recipes must be baked in order to cook the egg and help the dish set.
Ingredients for Broccoli Cheddar Mac and Cheese
This is just a quick overview of the ingredients that you’ll need for a pan of broccoli cheddar mac and cheese (just like the dish at Panera Bread!). As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Elbow macaroni pasta: the “mac” that gives the dish its name! You can use other short pasta shapes such as rotini, penne, cavatappi, or medium shells if you like.
- Broccoli: use fresh broccoli florets (rather than frozen broccoli) for the best texture. You can boil the veggies right in the pot with the pasta.
- Butter: the base of the roux that thickens the bechamel sauce.
- All-purpose flour: combines with the butter to make the roux and thicken the sauce.
- Whole milk: to make the sauce creamy and rich. Do not substitute with skim milk or other lower-fat alternatives, since the flavor and texture of the sauce will not be as good.
- Worcestershire sauce: a touch of umami flavor that gives the dish depth.
- Velveeta cheese: for a smooth, creamy mouthfeel in the cheese sauce.
- Sharp cheddar cheese: gives the dish its sharp, rich, cheesy flavor. Use extra sharp cheddar or other types of flavorful cheese, if you like.
- Salt, dry mustard powder, black pepper, and nutmeg: for extra flavor.
How to Make Broccoli Mac and Cheese
This homemade broccoli cheddar mac and cheese is an ideal side dish that you can prep ahead for special holidays like Thanksgiving, or for a vegetarian entree at your next family supper. The simple, old-fashioned combination of pasta and cheese is always crowd-pleasing — and it’s a great way to get the kids to eat their veggies!
I’ve included detailed directions in the recipe card below, but here’s the quick version:
- Boil the noodles and the broccoli, then drain.
- Cook the cheese sauce in a large Dutch oven or saucepan.
- Add the broccoli and noodles to the cheese sauce, and stir gently to combine.
- Transfer the mac and cheese mixture to a baking dish.
- Top with buttered garlic breadcrumbs.
- Bake for about 15 minutes.
Serving Suggestions
The addition of the hearty vegetables makes this mac and cheese with broccoli a satisfying and delicious meatless main course. Pair it with a simple side salad, a bowl of fruit, a basket of blueberry muffins, or a skillet of cornbread for an easy meal.
If you’d like to include the broccoli mac and cheese as a side dish alongside a meat-based entree, try homemade chicken nuggets, this chick fil a nuggets recipe, grilled beef tenderloin, baked chicken thighs, cider Dijon roasted chicken, slow cooker pulled pork, Cajun pork chops, smothered pork chops, crock pot brisket, smothered round steak, this fried catfish recipe, bbq meatloaf, oven BBQ chicken thighs, or bourbon glazed ham.
Preparation and Storage Tips
- Make Ahead: To prep the dish ahead of time, assemble as instructed — but do not bake. Cover with foil and keep in the refrigerator for 1-2 days. When ready to bake, allow the dish to come to room temperature on the counter for at least 30-60 minutes. Remove the cover and bake at 350°F for 15-20 minutes, or until heated through and bubbly.
- How to Store: Leftovers will keep in an airtight container in the fridge for 3-4 days. I do not recommend freezing this mac and cheese. The texture of the pasta will be mushy when thawed, and the dairy-based sauce will separate or break.
- How to Reheat: You can reheat leftovers in the oven or in the microwave. Cover the dish loosely with aluminum foil and reheat in a 350°F oven just until warmed through. You can remove the foil cover during the final few minutes to allow the top to brown or the edges to get crispy. To reheat individual servings, just cover loosely and microwave for about 30 seconds (or until warm).
Recipe Variations
- If using frozen broccoli florets, you can add them to the pasta water as instructed, or cook according to package directions until crisp-tender. We prefer fresh broccoli florets for the best texture.
- Use a combination of just about any flavorful melting cheeses that you prefer. For instance, try Colby or Colby Jack, Fontina, gruyère, white cheddar, Pepper Jack or Monterey Jack, gouda, smoked gouda, Swiss, or mozzarella. The options are endless, so pick your favorites!
- Instead of the buttered panko breadcrumbs, omit the crunchy topping altogether, or use something else. Buttered, crushed Ritz crackers or buttered seasoned breadcrumbs also work well.
- Include other veggies or a meat protein in addition to the broccoli. Good options include frozen peas, cooked bacon, rotisserie chicken, hotdogs, and diced ham.
- Seasoning: Add a touch of paprika, some garlic powder, onion powder, or a dash of cayenne pepper for spicy kick.
- Substitute heavy cream or half-and-half for some (or all) of the milk.
Tips for the Best Broccoli Mac and Cheese Recipe
- Boil the noodles and broccoli in very well-salted water. The salt in the water seasons the ingredients, adding flavor to the dish.
- Cook the pasta just until it’s al dente — almost tender, but still firm to the bite. You don’t want to completely cook the noodles until they’re tender, because they will continue baking in the oven. Similarly, the broccoli should just be boiled until crisp-tender, since it will also continue to soften in the oven.
- Allow the cheese and milk to come to room temperature before adding them to the recipe. They will blend together smoothly if they’re not cold.
- Start with a block of cheddar cheese that you grate yourself at home, rather than using a bag of pre-shredded cheese from the store. The pre-shredded cheese includes stabilizers and other ingredients to prevent the cheese from clumping, which inhibits its ability to melt smoothly into the dish.
- If you prefer a crispier, darker brown top on your broccoli mac and cheese bake, place the dish under the broiler during the final few minutes of baking. Just be sure to keep a close eye on it so that the top doesn’t burn.
- Cooking for a bigger group? Double all of the ingredients and bake the casserole in a 9 x 13-inch casserole dish.
More Mac and Cheese Recipes to Try
Creamy Baked Mac and Cheese
35 minutes mins
Duke’s Homemade Mac and Cheese
40 minutes mins
Cajun Mac and Cheese
30 minutes mins
Broccoli Mac and Cheese
Ingredients
- 8 ounces dry elbow macaroni pasta
- 2 cups (about 4-5 ounces) chopped fresh broccoli florets
- ¼ cup (½ of a stick) salted butter
- ¼ cup all-purpose flour
- 2 cups whole milk, at room temperature
- ½ teaspoon Worcestershire sauce
- 6 ounces cubed Velveeta cheese, at room temperature
- 1 ½ cups grated sharp cheddar cheese, divided (at room temperature)
- ½ teaspoon kosher salt
- ¼ teaspoon dry ground mustard
- ⅛ teaspoon ground black pepper
- Pinch of nutmeg
- ¾ cup panko breadcrumbs
- 2 tablespoons salted butter, melted
- Pinch of garlic powder
Instructions
- Preheat oven to 350°F. Grease a 2-quart baking dish; set aside.
- Cook macaroni in a large pot of salted boiling water until al dente, according to package instructions. During the final 3 minutes of cooking time, add the broccoli florets to the boiling water with the pasta. Drain and set aside.
- While the pasta boils, melt butter in a large Dutch oven over medium heat. Add flour; cook, whisking constantly, for 1 minute. Very gradually, whisk in the milk. Bring to a boil over medium heat, whisking constantly. Remove from the heat.
- Whisk in the Worcestershire sauce. Gradually add all the Velveeta cheese and half of the cheddar cheese (¾ cup). Stir until the cheese is completely melted and smooth. Stir in the salt, dry mustard, pepper, and nutmeg.
- Add cooked, drained pasta and broccoli; stir gently to coat. Transfer to the prepared baking dish. Sprinkle remaining ¾ cup of grated cheddar on top.
- In a small bowl, stir together the breadcrumbs, melted butter, and garlic powder. Sprinkle the buttered breadcrumbs on top of the casserole.
- Bake, uncovered, for 15 minutes, or until the filling is hot and bubbly and the topping is lightly browned. If the bread crumb topping isn’t as crispy and golden brown as you’d like by the time the filling is hot, just place the dish under the broiler for a minute or two.
Notes
- Boil the noodles and broccoli in very well-salted water. The salt in the water seasons the ingredients, adding flavor to the dish.
- Cook the pasta just until it’s al dente — almost tender, but still firm to the bite. You don’t want to completely cook the noodles until they’re tender, because they will continue baking in the oven. Similarly, the broccoli should just be boiled until crisp-tender, since it will also continue to soften in the oven.
- Allow the cheese and milk to come to room temperature before adding them to the recipe. They will blend together smoothly if they’re not cold.
- Start with a block of cheddar cheese that you grate yourself at home, rather than using a bag of pre-shredded cheese from the store. The pre-shredded cheese includes stabilizers and other ingredients to prevent the cheese from clumping, which inhibits its ability to melt smoothly into the dish.
- If you prefer a crispier, darker brown top on your broccoli mac and cheese bake, place the dish under the broiler during the final few minutes of baking. Just be sure to keep a close eye on it so that the top doesn’t burn.
- Cooking for a bigger group? Double all of the ingredients and bake the casserole in a 9 x 13-inch casserole dish.
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