Looking for an easy twenty-minute dinner? That your kids will love? And is it made in one pot in less than 20 minutes? Then, I’ve got you! This super cheesy (and easy) mac and cheese has been an absolute heavy hitter in our house over the last couple of months – cue epic cheese pulls.
So, I won’t lie—I made this mac and cheese four times (yes, 4!) for my kids last week, and I have zero mom guilt over it! Absolutely zero guilt!
For starters, this homemade mac and cheese has no business being this good—it’s creamy and cheesy with just enough seasoning to amp up that classic mac and cheese flavor. It’s so much better than the boxed variety! I even find myself gobbling up some piping hot noodles straight from the big wooden mixing spoon as I’m dishing out heavy portions into my kid’s bowls.
We are adding broccoli to this mac to help get in some veggies (see above for zero mom guilt), so it becomes a one-stop meal. My kiddos have an almost unhealthy obsession with broccoli, so adding it to this recipe was an easy call. But if you have broccoli-adverse kids, then you can add in a veggie or extra that they love—quartered cherry tomatoes, edamame, green beans, peas, riced cauliflower…just to name a few.
#momhack—I have found that this recipe is big enough for a family of four, plus there is enough to pack into my kids’ thermoses for school lunch the next day #yourwelcome.
Broccoli Mac & Cheese Video
Ingredients
- Pasta: smaller types of pasta, such as elbows, rotini, farfalle, fusilli, or penne are best for this recipe
- Cheddar Cheese: is best to be grated by hand, not pre-shredded
- Broccoli: fresh is best, but frozen works well too
- Butter: adds that rich, creamy flavor to pasta; use unsalted butter
- Milk: whole milk is best for creaminess, but 1% or 2% milk can also be used. You can also use any plant-based milk, such as plain unflavored almond, oat, soy, or rice milk.
- Spices: Garlic Powder, Onion Powder and Paprika: adjust as needed for your family’s preferences
- Salt: we’re using a very small amount anyway, but feel free to reduce by half as needed
Tip: to make this meal gluten-free, you can use any gluten-free pasta you prefer as well as a gluten-free one-for-one flour mix.
To the Kitchen, we go
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Variations
This easy broccoli mac and cheese is also incredibly versatile! Here are some of our favorite variations and additions.
- Peas
- Cauliflower
- Kale
- Cooked chicken
- Bacon
- Shelled Edamame
- Quartered cherry tomatoes
- Mozzarella or parmesan cheese
- Stir in a couple of tablespoons of cream cheese
- Top with green onions or crispy panko breadcrumbs
Recipe Tips
- Shredding your own cheese is preferred, as it melts better than pre-shredded.
- Feel free to use sharp or extra sharp cheddar cheese for a stronger cheese flavor more similar to traditional mac and cheese or go with a mild cheddar for a softer flavor.
- To make meal prep even quicker, you can go with pre-cut broccoli florets.
- Win over even the pickiest of toddlers and older kids by letting them choose from a couple toppings they can sprinkle over their bowl, such as bacon crumbles, everything bagel seasoning, panko breadcrumbs, or grated parmesan cheese.
- 16 oz pasta
- 2-3 cups broccoli, cut into small florets
- 3 tbsp butter
- 2 tbsp flour
- 1/4 tsp salt
- 1/4 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
- 1/8 tsp paprika (optional)
- 1/8 tsp pepper (optional)
- 2 cups milk
- 8 oz block of cheddar cheese, shredded
Prevent your screen from going dark
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Bring a large pot of water to a boil, add pasta, and cook according to the directions on the box for ‘al dente’. When you have 2 minutes left on your timer, add in the broccoli. Drain pasta and broccoli.
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In the same pot, over medium heat, add in the butter and let melt. Add in the flour and spices and whisk until you have a paste (roux).
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Add in the milk, whisk and let cook for 2 minutes or until thickened to a heavy cream consistency. Turn off the burner.
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Add in the cheese, one handful at a time, stirring until melted. Continue until you have added in all of the cheese and it is smooth.
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Add in the pasta and broccoli and gently stir until combined.
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Serve and enjoy!
Storage: store in an air-tight container in the fridge for up to 4 days. Can also be frozen for up to 2 months. When reheating add in more milk and stir until the cheese is smooth.
Note on Broccoli: we prefer fresh broccoli in this recipe, but frozen will also work. You will want to add it to the boiling pasta water 4 minutes before the timer is up.
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
Frequently Asked Questions
Although this broccoli mac and cheese comes together very quickly, you can make it ahead of time. It stores well in the fridge for up to 4 days. Reheat on the stove top and add one tablespoon of milk per cup of mac and cheese to a saucepan. Set to medium heat and stir to break up as it warms.
Smaller types of pasta, such as elbows, rotini, farfalle, fusilli or penne are best for this recipe. The tubular shapes and little nooks and crannies hold onto the creamy cheese sauce so well!
Yes, just know that the texture might be slightly different when you reheat it. You will likely need to add a more milk and/or butter when you reheat it. If you do plan to make a double batch to freeze, you may want to cook the pasta very al-dente so it isn’t too soggy when you reheat it.