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Creamy Broccoli Mac and Cheese Recipe (Kid-Friendly & Easy)

Creamy Broccoli Mac and Cheese

A quick, creamy stovetop macaroni and cheese with tender broccoli and a smooth cheddar sauce. It is a family-friendly dinner ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces Elbow macaroni or small pasta shells
  • 4 cups Small broccoli florets
Cheese Sauce
  • 4 tablespoons Unsalted butter
  • 1/4 cup All-purpose flour
  • 3 cups Whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon, plus more for pasta water Kosher salt
  • 1/4 teaspoon Black pepper
  • 2 cups Shredded sharp or medium cheddar cheese
  • 1/2 cup, optional Shredded Monterey Jack or mozzarella

Method
 

Step-by-Step
  1. Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until just tender.
  2. 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.
  3. Drain the pasta and broccoli, reserving about 1/2 cup of the pasta water.
  4. Melt the butter in the empty pot or a saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
  5. Gradually whisk in the milk. Add the Dijon mustard, garlic powder, kosher salt, and black pepper.
  6. Cook, whisking frequently, for 3–5 minutes, until the sauce lightly thickens. Do not let it boil vigorously.
  7. Remove the pan from the heat. Stir in the cheddar and optional Monterey Jack or mozzarella a handful at a time until smooth.
  8. 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.
  9. Taste and adjust the seasoning, then serve immediately while the sauce is creamy and warm.

Notes

Shred cheese from a block for smoother melting. For younger children, use small pasta shapes, cut the broccoli into very small pieces, and replace some of the sharp cheddar with mild cheddar. Keep the cheese sauce below a boil after adding the cheese.