This creamy broccoli mac and cheese recipe is an easy kid-friendly dinner made with 12 ounces of elbow macaroni or small pasta shells, tender broccoli, whole milk, butter, flour, and melty cheddar cheese. It comes together in about 35 minutes, including 10 minutes of prep and 20–25 minutes of cooking, and makes 4–6 servings.
Every bite combines familiar cheesy pasta with bright green, fork-tender broccoli in a smooth homemade sauce. The flavor is comforting without being complicated, and you can use mild cheddar, small pasta shapes, and finely chopped broccoli for younger children.
Jump to RecipeWhy You’ll Love This Recipe
This dinner checks all the practical boxes for a busy family. It uses one main pot for the pasta and broccoli, a short list of everyday ingredients, and a homemade cheese sauce that tastes much richer than the effort required.
The broccoli cooks in the pasta water during the final 2–3 minutes, so it stays bright green and tender without becoming watery. That timing also means there is no separate vegetable pot to wash.
The finished sauce is creamy, mild, and generously cheesy. Sharp cheddar gives it a fuller flavor, while medium cheddar creates a softer, more child-friendly taste.
If your family enjoys comforting pasta dinners, you can also try this slow cooker macaroni and cheese for another easy option.
Ingredients You’ll Need
Start with 12 ounces of elbow macaroni or small pasta shells. Small shapes are especially helpful for young children because they are easy to scoop and hold plenty of creamy sauce.
You will also need 4 cups of small broccoli florets, approximately 1 pound. Cut larger florets into small, evenly sized pieces so they cook at the same pace and blend naturally with the pasta.
The sauce begins with 4 tablespoons of unsalted butter and 1/4 cup of all-purpose flour. These form the base of a simple roux that thickens 3 cups of whole milk into a smooth, spoon-coating sauce.
For seasoning, use 1 teaspoon of optional Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, plus more for the pasta water, and 1/4 teaspoon black pepper. Dijon adds a subtle savory note rather than a strong mustard flavor, so it is easy to include or leave out.
Finish with 2 cups of shredded sharp or medium cheddar, about 8 ounces. Add 1/2 cup of shredded Monterey Jack or mozzarella if you want extra creaminess and a softer cheese pull.
- Shred cheese from a block whenever possible.
- Use mild cheddar in place of some sharp cheddar for younger children.
- Choose whole milk for the richest sauce texture.
How to Make It Step-by-Step
Step 1: Bring a large pot of salted water to a boil over high heat. Once boiling, add the macaroni and cook according to the package directions until just tender, since the pasta will meet the hot sauce afterward.
Step 2: Add the broccoli during the final 2–3 minutes of the pasta cooking time. Stir gently so the florets are surrounded by water, and cook until they are bright green and fork-tender without becoming mushy.
Step 3: Before draining, reserve about 1/2 cup of the pasta water in a measuring cup. Drain the macaroni and broccoli well, but do not rinse them, because the remaining starch helps the sauce cling to the pasta.
Step 4: Melt the butter in the empty pot or in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture is smooth and lightly bubbling.
Step 5: Gradually whisk in the whole milk, adding it in a slow stream to prevent lumps. Stir in the Dijon mustard, garlic powder, kosher salt, and black pepper while the milk warms.
Step 6: Cook the sauce for 3–5 minutes, whisking frequently, until it lightly thickens. It should coat the back of a spoon, but it should not be allowed to boil vigorously.
Step 7: Remove the pan from the heat before adding the cheese. Stir in the cheddar and optional Monterey Jack or mozzarella a handful at a time, allowing each addition to melt smoothly before adding more.
Step 8: Return the drained pasta and broccoli to the pot and stir until every piece is coated. If the sauce seems too thick, add a little reserved pasta water at a time until it reaches the consistency you like.
Step 9: Taste the mac and cheese and adjust the seasoning if needed. Serve immediately for the creamiest texture and brightest broccoli flavor.
Chef’s Tips for a Smooth Cheese Sauce
Grating cheese from a block is one of the easiest ways to improve the sauce. Pre-shredded cheese often contains anti-caking coating, which can make melting less smooth, while freshly shredded cheese blends more readily into the warm milk base.
Temperature matters after the cheese is added. Keep the pan off the heat or over very gentle residual heat, and never let the finished cheese sauce boil, because high heat can cause it to become grainy or separate.
Do not overcook the broccoli. Adding it near the end of the pasta cooking time preserves its color, texture, and mild vegetable flavor.
For a younger child, chop the broccoli into very small pieces and use small shells or another petite pasta shape. Replacing some of the sharp cheddar with mild cheddar also creates a gentler flavor profile.
If the sauce thickens while you are preparing the table, loosen it with a splash of the reserved pasta water. The starchy water helps restore a silky texture without diluting the dish too much.
For another broccoli-centered family dinner, see this broccoli chicken casserole when you want a baked option.
Serving Ideas for Family Dinner
This mac and cheese is filling enough to serve as a complete dinner, especially because the broccoli is cooked right into the pasta. Serve it in shallow bowls so children can see the small green florets and easily scoop the creamy noodles.
For adults and older children, place black pepper on the table for an extra finish. You can also offer a little additional shredded cheese at serving, although the dish is already rich and creamy from the cheddar sauce.
A simple fruit side, such as sliced apples, pears, or berries, adds freshness and balances the warm, savory pasta. Keep the rest of the meal uncomplicated so this quick recipe remains a genuinely easy weeknight choice.
The recipe yields 4–6 servings, depending on appetites and side dishes. It is also a useful way to introduce broccoli in a familiar format without hiding its color or texture completely.
Storage and Reheating
For the best texture, serve this dish immediately. If you have leftovers, transfer them to a covered container and refrigerate them promptly.
When reheating, use gentle heat and stir often. A small splash of milk or reserved pasta water can help loosen the sauce as it warms, since macaroni absorbs some of the creamy mixture in the refrigerator.
Avoid reheating at a very high temperature, particularly if the cheese sauce is already thick. Slow, gentle warming helps the sauce stay smooth instead of becoming oily or grainy.
Because the recipe includes tender broccoli, cut leftover pieces smaller before serving to young children if needed. Stir thoroughly so the sauce and vegetables are distributed evenly through every portion.
Creamy Broccoli Mac and Cheese
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until just tender.
- Add the broccoli during the final 2–3 minutes of pasta cooking. Cook until the broccoli is bright green and fork-tender, but not mushy.
- Drain the pasta and broccoli, reserving about 1/2 cup of the pasta water.
- Melt the butter in the empty pot or a saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
- Gradually whisk in the milk. Add the Dijon mustard, garlic powder, kosher salt, and black pepper.
- Cook, whisking frequently, for 3–5 minutes, until the sauce lightly thickens. Do not let it boil vigorously.
- Remove the pan from the heat. Stir in the cheddar and optional Monterey Jack or mozzarella a handful at a time until smooth.
- Return the pasta and broccoli to the pot and stir until everything is coated. Add a little reserved pasta water if the sauce is too thick.
- Taste and adjust the seasoning, then serve immediately while the sauce is creamy and warm.
Notes
Final Thoughts
This creamy broccoli mac and cheese is a practical, satisfying dinner that brings together tender pasta, bright broccoli, and a smooth homemade cheddar sauce in about 35 minutes. The method is simple enough for a weeknight, yet the result feels warm and special at the table.
Use mild cheddar and tiny broccoli pieces for younger children, or choose sharp cheddar and optional Monterey Jack for a deeper flavor and extra creaminess. Keep the cheese below a boil, add broccoli at the very end of the pasta cooking time, and serve the dish while it is hot for the best results.
For a sweet finish after dinner, pair the meal with this easy cottage cheese dessert. It is a simple way to round out a family meal after a comforting bowl of cheesy broccoli pasta.