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baked broccoli mac and cheese with golden breadcrumb topping

Creamy Broccoli Mac and Cheese

A rich, creamy homemade mac and cheese with tender broccoli, real cheese sauce, and perfectly cooked pasta for a comforting, family-friendly meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Main Dish / Side
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Pasta
  • 1 lb elbow macaroni, shells, or cavatappi
  • Vegetables
  • 1 –2 cups broccoli florets (fresh or frozen)
  • Cheese Sauce
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 tsp Dijon mustard
  • Pinch nutmeg (optional)
  • Salt and black pepper to taste
  • 2 cups shredded sharp cheddar
  • 1 cup shredded Gruyère, Gouda, or Fontina
  • Optional Topping
  • ¼ cup Parmesan cheese
  • ½ cup breadcrumbs

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Handle hot liquids carefully and keep heat low when adding dairy to prevent curdling.
  3. Cook Pasta
  4. Boil pasta in salted water for 7–10 minutes, or until al dente. Drain and set aside.
  5. Cook Broccoli
  6. Steam or blanch broccoli for 3–4 minutes, or until tender-crisp and bright green. Drain well.
  7. Make Roux
  8. Melt butter over medium heat. Whisk in flour and cook 1–2 minutes, stirring constantly, until smooth and lightly foamy.
  9. Make Sauce
  10. Slowly whisk in milk. Cook 3–5 minutes, or until thick enough to coat the back of a spoon. Stir in mustard, nutmeg, salt, and pepper.
  11. Add Cheese Safely
  12. Remove pot from heat. Stir in cheeses until melted and smooth. Do not boil after cheese is added.
  13. Combine
  14. Fold in pasta and broccoli until evenly coated.
  15. Optional Bake
  16. Transfer to baking dish, top with Parmesan and breadcrumbs, and bake at 375°F (190°C) for 20–25 minutes, or until lightly golden and bubbling at edges.
  17. Serve
  18. Serve hot. Refrigerate leftovers within 2 hours.

Notes

Cooking Notes
  • Freshly shredded cheese melts more smoothly than pre-shredded varieties.
  • Avoid overcooking pasta so it stays tender, not mushy.
  • Stir sauce steadily so it thickens evenly.
  • Store leftovers refrigerated up to 4 days or freeze up to 2 months.
  • Reheat gently until hot throughout, adding a splash of milk if needed to loosen texture.