# Broccoli Mac and Cheese > For broccoli mac and cheese, boil 340 g (12 oz) small pasta and add 300 g small broccoli florets for the last 3 minutes, then drain. Make a sauce with 3 tbsp butter, 3 tbsp flour and 720 ml milk, and melt in 225 g sharp cheddar off the heat. Fold everything together, top with more cheddar and parmesan, and broil for 3-5 minutes until golden. Source: https://savourrecipes.com/recipe/broccoli-mac-and-cheese Author: Luca Ferraro | Published: Oct 19, 2026 Categories: Mac and Cheese Recipes, Easy Dinner Recipes, American Recipes Collections: Pasta Recipes Tags: High Protein, Kid Friendly, Comfort Food, Vegetarian, Pasta Broccoli mac and cheese adds a vegetable to the bowl without changing what makes mac and cheese good. The florets cook in the same pot as the pasta for the last few minutes, so they are tender but still bright green, and a Dijon-sharpened cheddar sauce coats both. A few minutes under the broiler gives it a golden, bubbly cheese top. ## Key facts - Prep time: 10 mins - Cook time: 25 mins - Total time: 35 mins - Yield: 6 servings - Difficulty: Easy - Cuisine: American - Method: Stovetop and broiling - Calories: 575 per serving ## Ingredients ### Pasta and broccoli - 340 g small shells or elbow macaroni, 12 oz - 300 g broccoli florets, about 4 cups, from 1 medium head, cut into small florets ### Cheese sauce - 3 tbsp butter, about 42 g - 3 tbsp all-purpose flour, about 25 g; also called plain flour - 720 ml whole or 2% milk, 3 cups, warmed - 1 tsp Dijon mustard - 1/2 tsp garlic powder - 3/4 tsp salt, or to taste - 1/4 tsp black pepper - 225 g sharp cheddar, about 2 1/4 cups, freshly shredded ### Topping - 55 g sharp cheddar, about 1/2 cup, freshly shredded - 25 g parmesan, 1/4 cup, finely grated ## Equipment - Large pot - Colander - Whisk - Box grater - 23 x 33 cm (9 x 13 inch) broiler-safe baking dish ## Instructions 1. **Heat the broiler.** Set an oven rack about 15 cm (6 inches) below the broiler (grill) and turn it on to high. Butter a 23 x 33 cm (9 x 13 inch) metal or ceramic baking dish that is safe under the broiler; don't use glass. 2. **Cook the pasta and broccoli.** Cook the pasta in a large pot of well-salted boiling water. Three minutes before the pasta is al dente, add the broccoli florets. Drain when the pasta is just tender and the broccoli is bright green and tender-crisp. 3. **Make the sauce.** Melt the butter in the empty pot over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk until smooth, then simmer for 4-6 minutes, whisking often, until thick enough to coat a spoon. 4. **Melt in the cheese.** Take the pot off the heat. Whisk in the Dijon mustard, garlic powder, salt and pepper, then stir in the 225 g of cheddar a handful at a time until the sauce is smooth. 5. **Combine and top.** Fold the pasta and broccoli into the sauce until evenly coated and spread it in the baking dish. Scatter the remaining cheddar and the parmesan over the top. 6. **Broil and serve.** Broil for 3-5 minutes, watching closely, until the cheese is melted, bubbling and spotted golden brown. Let it stand for 5 minutes before serving. ## Tips - Cut the broccoli into small florets, about the size of the pasta, so they cook evenly and every forkful gets some. - Drain the pasta and broccoli well. Water left in the florets thins the sauce. - Broilers vary a lot. Stay by the oven and pull the dish as soon as the top is golden; it can burn in under a minute. ## Variations - Frozen broccoli: use 350 g frozen florets, add them for the last 2 minutes of the pasta time and drain very well. - Add crunch: mix 1/2 cup panko with 1 tbsp melted butter and scatter it over the cheese before broiling. - Swap half the cheddar in the sauce for Gruyère or smoked Gouda for a deeper flavour. ## Storage - Fridge: Refrigerate in an airtight container for up to 4 days. - Freezer: Freeze in portions for up to 2 months. The broccoli softens after freezing, but the flavour holds up. - Reheat: Reheat in the microwave with a splash of milk, stirring halfway, or covered in a 180°C (350°F) oven for 20-25 minutes, until hot to 74°C (165°F). ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 575 | 25 g | 57 g | 27 g | ## Frequently asked questions ### Can I use frozen broccoli in mac and cheese? Yes. Add about 350 g frozen florets to the pasta water for the last 2 minutes, then drain them very well, because frozen broccoli holds extra water that can thin the sauce. ### How do I keep the broccoli from getting mushy? Cut it into small, even florets and add them to the pasta pot only for the last 3 minutes. A short blast under the broiler, instead of a long bake, also keeps the broccoli bright and tender-crisp. ### Can I bake broccoli mac and cheese instead of broiling it? Yes. Top it with the cheese, and panko if you like, and bake at 190°C (375°F) for 15-20 minutes, until bubbling at the edges and golden on top. ### Can I make broccoli mac and cheese ahead? Yes. Assemble it in the dish without broiling, cool, cover and refrigerate for up to 1 day. Bake covered at 180°C (350°F) for 25-30 minutes, until hot to 74°C (165°F) in the centre, then uncover and broil until golden. ### How do I get picky eaters to try broccoli mac and cheese? Chop the florets very small, about the size of a pea, so they blend into the sauce. Using only the tender tops and skipping the stalks also gives a milder flavour. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.