Broccoli Mac and Cheese

This creamy Broccoli Mac and Cheese is packed with al dente pasta, tender broccoli florets, and a rich homemade cheddar cheese sauce. It’s a comforting side dish that comes together entirely on the stovetop in just under 20 minutes, with easy clean-up, too!

Ingredients to Make Broccoli Mac and Cheese

This creamy stovetop mac and cheese gets a nutritious twist with tender broccoli florets—making it a delicious way to sneak in some extra veggies for the kids! Everything comes together in one pot, and there’s no need for a traditional flour roux. The starch released by the pasta as it cooks naturally thickens and stabilizes the cheesy sauce. Ingredients to make stovetop Broccoli Mac and Cheese: (Scroll down for the full printable recipe card.)

Pasta – One pound of dry corkscrew pasta, cavatappi or elbow macaroni.
Cheese – Freshly shredded sharp cheddar cheese. Because cheese. You can adjust the amount to your taste.
Broccoli – Steamed broccoli florets adds color and texture.
Liquid – A combination of whole milk and water forms the base of the cheese sauce.
Butter – Salted or unsalted butter gives the sauce a rich flavor.
Cream Cheese – Chive and onion cream cheese add flavor and a creamy texture.
Seasonings – Salt, black pepper, onion powder, garlic powder and ground mustard.

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How to Make the BEST Broccoli Mac and Cheese Recipe

Steam the Broccoli: Steam broccoli florets just until fork tender. Drain well, set aside.
Heat Milk with Water: In a large deep pot, heat milk, water and salt until steaming, just before boiling. Watch carefully so it doesn’t boil over.
Add Dry Macaroni: Add macaroni, stir to prevent sticking to bottom.
Boil Until Tender: Cook over medium-high heat uncovered bubbling for 12-15 minutes or just until al dente and tender, stirring occasionally. Do not drain. Turn heat to low.
Add Butter and Seasonings: Add the butter, cream cheese, black pepper, granulated garlic or garlic powder, onion powder and ground mustard. Stir until fully combined and melted.
Mix-In Shredded Cheese Mixture: Add shredded cheddar cheese, mix again until completely melted.
Add Steamed Broccoli: Stir in the steamed broccoli.
Serve: Remove from the heat and serve immediately.

Tips for Making Stovetop Broccoli Mac and Cheese

Kitchen Equipment You’ll Need: Large Dutch oven or large pot, cheese grater, measuring cups and spoons, sharp knife and chopping board.
Grate Your Own Cheese: For the best flavor and moisture, shred your own cheese. Pre-shredded cheese has anti-caking agents ingredients included that can cause the sauce to become grainy.
Use Fresh or Frozen Broccoli: You can steam your own broccoli florets on the stovetop or use a steamable bag of broccoli. I highly recommend using florets and not broccoli cuts.
How to Serve Broccoli Mac and Cheese: You can serve this as a main course with a seven layer salad and a side of garlic bread or cheese rolls. You can also serve it with meatloaf, Southern fried chicken, smothered steak tips, pork chops, roast chicken and beyond.

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Recipe Variations

Pasta: You can use any similar size pasta. Classic elbow macaroni, medium shells or penne rigate. Keep in mind if you switch to a large pasta that the sauce may need to be adjusted.
Cheese: You can make broccoli mac and cheese with other varieties of cheese. Try mild cheddar cheese, colby jack cheese, mozzarella cheese, fontina cheese or pepper jack cheese for spice.
Seasoning: You can add color to the macaroni and cheese adding a dash or turmeric, 1-2 teaspoons Dijon mustard or yellow mustard.
Protein: You could turn this into a one-pot meal and stovetop casserole by adding cubed chicken, ham or crispy bacon.
Herbs: You expand the flavor profile adding rosemary, chives, or parsley.
Baking Broccoli Mac and Cheese: You could make this dish in advance and pour it into a 13×9-inch baking dish. Top it with additional shredded cheddar cheese and 1-2 tablespoons of Parmesan cheese and buttered panko breadcrumbs, then bake it in a preheated 350°F oven for 30 minutes or just until bubbly and lightly golden brown.

Storage and Leftovers

Leftovers: Store leftover Broccoli Mac and Cheese in an airtight container chilled in the refrigerator for up to 3 days.
Reheating: Reheat in single servings in the microwave or in a saucepan over medium heat while stirring. You may need to add additional milk to thin the sauce.
Freezer: You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Side Dishes to Make

Southern Collard Greens are perfectly seasoned.
Mashed Sweet Potatoes are delish with chicken, pork or holiday ham and turkey.
This Lemon Pasta is the perfect side dish for spring!
Everyone will love this Cheesy Hash Brown Casserole.
Dill Pickle P a sta Salad will take you from summer picnics to tailgating.
Colcannon is ideal for St Patrick’s Day or serve it as a side dish for any meal.
Tuscan Cheese Tortellini is easy enough for a weekday yet impressive enough for entertaining.
Hasselback Potatoes are a year-round option that everyone will love.
Sauteed Carrots from the Kitchen Magpie.

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