Growing up, creamy pasta bakes were one of my favorite cold-night dinners, and this Broccoli Cheddar Mac and Cheese brings back that same cozy comfort.
It’s rich, cheesy, and incredibly satisfying while still giving you a hearty dose of greens from fresh broccoli florets.
When I make this dish now, it feels like the perfect blend of nostalgia and everyday family cooking — warm, filling, and always a crowd-pleaser.
This version bakes into a golden, bubbly finish, with tender pasta and broccoli coated in a silky cheddar sauce.
Whether you’re making a weeknight dinner or a holiday side, this recipe brings all the creamy comfort you expect from a classic Mac and Cheese, with just a little extra goodness.
Recipe Highlights
This Broccoli Cheddar Mac and Cheese is the kind of dish that disappears quickly at the table — creamy, cozy, and bursting with cheesy flavor.
The broccoli cooks perfectly in the sauce, adding freshness and texture without overpowering the richness.
I love how simple the ingredients are while still tasting like something from a café menu.
The baked topping adds crunch, the cheddar melts beautifully, and the whole dish comes together in under an hour.
This is comfort food at its best — no shortcuts, just real ingredients doing all the work.
- Extra creamy cheddar sauce
. - Family-friendly, comforting, and filling
. - Great as a main dish or hearty side
. - Easy to customize with different cheeses
. - Perfect make-ahead or meal prep recipe
Ingredient Notes
- Pasta (elbow macaroni or shells)
Ideal for holding onto the cheese sauce and giving you those perfect creamy bites.
. - Fresh broccoli florets
Add color, texture, and a healthy balance to the rich cheddar.
. - Sharp cheddar cheese
The star of the show — melts smoothly and gives that classic Mac and Cheese flavor.
. - Butter
Forms the base of the roux, adding richness and depth.
. - All-purpose flour
Thickens the sauce to the perfect velvety consistency.
. - Whole milk
Helps create a smooth, creamy cheese sauce.
. - Heavy cream
Ensures an ultra-rich and silky finish.
. - Garlic powder
Adds warmth and enhances the cheddar flavor.
. - Salt and black pepper
Essential for seasoning and balance.
. - Breadcrumbs (optional topping)
Adds crunch and a golden-brown finish.
How to Make My Broccoli Cheddar Mac and Cheese
Boil the pasta and broccoli: Cook the pasta until al dente, then add the broccoli. In the last 2 minutes of cooking, add the broccoli florets. Drain and set aside.
Make the roux: Melt the butter in a large pot over medium heat. Whisk in the flour until smooth and lightly golden.
Build the sauce: Slowly whisk in the milk and heavy cream. Continue whisking until the mixture thickens and coats the back of a spoon.
Add the cheese: Remove from heat and stir in the shredded cheddar until fully melted and creamy. Season with garlic powder, salt, and pepper.
Combine: Add the cooked pasta and broccoli to the cheese sauce, stirring gently until fully coated.
Bake: Transfer to a baking dish, top with extra cheese and breadcrumbs (if using), and bake at 190°C (375°F) for 20 minutes or until golden and bubbling.
Serving Suggestions
- Roasted chicken
. - Fresh green salad
. - Garlic bread
. - Grilled vegetables
. - Holiday ham as a festive side
Tips for the Best Broccoli Cheddar Mac and Cheese
Use freshly grated cheddar — it melts far better than pre-shredded cheese. Don’t overcook the broccoli; slightly firm florets hold up better in the sauce.
Make sure the roux is smooth before adding milk to avoid lumps. For extra flavor, mix in a handful of Gruyère or smoked cheddar.
Letting the baked dish rest for five minutes before serving helps the sauce set perfectly.
Creamy Broccoli Cheddar Mac and Cheese Bake Recipe
Course: Main Dish or Side DishCuisine: American Comfort FoodDifficulty: Easy6
servings15
minutes30
minutes520
kcalThis Broccoli Cheddar Mac and Cheese is creamy, comforting, and packed with cheesy goodness paired with perfectly tender broccoli. It’s the kind of cozy baked dish that works beautifully for weeknights, potlucks, or holiday tables.
Ingredients
⅔ pound elbow macaroni
3 cups fresh broccoli florets
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
3 cups shredded sharp cheddar cheese
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 cup breadcrumbs (optional topping)
Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
- Add broccoli: During the last two minutes of cooking, add the broccoli florets to the pot. Drain both pasta and broccoli and set aside.
- Make the roux: In a large pot, melt the butter over medium heat. Whisk in the flour and cook for one minute until smooth and lightly golden.
- Add liquids: Slowly whisk in the whole milk and heavy cream. Continue whisking until the sauce thickens.
- Add cheese: Remove from heat and stir in the cheddar cheese until melted and creamy. Season with garlic powder, salt, and pepper.
- Combine: Add the pasta and broccoli to the cheese sauce, folding gently until evenly coated.
- Bake: Transfer the mixture to a baking dish, sprinkle with breadcrumbs (optional), and bake at 190°C (375°F) for 20 minutes or until the top is golden and bubbling.
Notes
- Use half cheddar and half Gruyère for a gourmet twist.
- Add cooked bacon for a smoky variation.
- Gluten-free pasta and flour substitute well in this recipe.
Storage and Reheating
- Store leftovers in an airtight container for up to three days.
. - Reheat in the oven at 175°C (350°F) for 15 minutes.
. - Add a splash of milk before reheating to refresh the sauce.
. - Microwave in short intervals, stirring between each burst.
