This homemade Baked Broccoli Mac and Cheese elevates your childhood favorite with creamy cheese sauce, warm spices, and fresh broccoli for extra flavor and nutrition — whether served as a comforting side dish or a satisfying main course, it’s sure to be adored by all.

Why You’ll Love This Recipe
Rich and Creamy – A classic béchamel-style sauce provides velvety, cheesy goodness.
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Sneaky Veggies – Fresh or lightly blanched broccoli melts into the dish, adding both taste and nutrients.

Textural Contrast – A crispy breadcrumb topping delivers a satisfying crunch.
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Family Friendly – Easy to make, customizable, and comforting for both kids and grown-ups.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pasta (e.g., elbows, shells, or corkscrews)

Broccoli florets

Butter

All-purpose flour

Milk

Garlic powder, onion powder, dry mustard (or Dijon)

Salt and pepper

Shredded cheese (sharp cheddar, Monterey jack, Velveeta slices, etc.)

Panko or regular breadcrumbs

Directions
Preheat oven to 350–400 °F depending on preferred recipe.
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Bring salted water to a boil. Cook pasta 2 minutes under al dente, adding broccoli during final 2 minutes. Drain and reserve pasta water.
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In a saucepan, melt butter and whisk in flour to form a roux. Cook 1–2 minutes.
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Gradually whisk in milk (or milk + broth), cook until thickened (~5–10 min). Add garlic powder, onion powder, dry mustard (or Dijon), salt, pepper. Optionally, include nutmeg or paprika.

Remove from heat; stir in cheeses until fully melted and smooth.
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Combine pasta and broccoli with cheese sauce. Transfer into a greased casserole dish.
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Top with remaining cheese and buttered breadcrumbs.
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Bake uncovered 20–25 minutes (cover initial minutes if needed), until bubbly and golden. Let rest 5 minutes before serving.

Servings and Timing
Servings: Yields 6–8 servings, depending on portion size

Prep time: 10–15 minutes

Cook time: 35–45 minutes (sauce + bake)

Total time: Approximately 50–60 minutes

Variations
Use whole milk, half‑and‑half, or cream for richer sauce.
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Swap cheeses: Monterey jack, Colby, pepper jack, mozzarella, Velveeta, or a blend.
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Add proteins: incorporate cooked chicken, bacon, or ground turkey before baking.
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Use frozen broccoli, no need to blanch; just add to the pot.
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Gluten-free tweak: try gluten-free pasta, though it may become softer.

Storage/Reheating
Store leftovers in an airtight container refrigerated for 3–5 days.

Reheat in oven at 350 °F until warmed through or microwave individual portions.

Make‑ahead friendly: Assemble dish, refrigerate up to 2 days before baking; may need extra bake time.

Freezing: store unbaked for up to 3 months; thaw overnight then bake.

FAQs
1. Can I use frozen broccoli instead of fresh?
Yes—simply add frozen broccoli without blanching; it cooks through in the bake.

2. What’s the best cheese blend?
A mix of sharp cheddar and Monterey jack gives balance: cheddar adds flavor, jack gives creaminess.
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3. Can I make it ahead?
Absolutely—assemble, cover, and refrigerate for up to 2 days. Bake when ready.

4. How do I prevent it from drying out?
Cook pasta slightly under al dente, ensure noodles are submerged in sauce, and consider covering the dish initially.

5. Can this be frozen?
Yes—store unbaked in freezer-safe dish up to 3 months, thaw overnight, then bake.

6. Can I skip the breadcrumb topping?
Yes; you can leave it off entirely or add it after most of the baking to preserve texture.

7. Is there a one-pot version?
Yes—a one-pot method cooks pasta in a set water amount, thickens the liquid, adds cheese and broccoli, then bakes briefly or serves stovetop.

8. Can I use a different pasta shape?
Definitely—small shells, elbows, corkscrews, cavatappi, fusilli, or penne work well.
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9. What size baking dish should I use?
Use an 11×7-inch or 9×13-inch casserole dish (about 2–3 quart capacity).
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10. Why blanch broccoli first?
Blanching retains bright color and prevents broccoli from becoming mushy during baking.
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Conclusion
This Baked Broccoli Mac and Cheese offers the perfect balance of creamy, cheesy sauce and crisp breadcrumb texture, enhanced by nutritious broccoli. Easy to make, adaptable to your preferences, and sure to please any crowd—whether as a cozy weeknight dinner or a hearty side. Enjoy!

Baked Broccoli Mac and Cheese

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This delicious Baked Broccoli Mac and Cheese recipe is a creamy, cheesy comfort food classic with a nutritious twist. Featuring tender pasta, fresh broccoli, and a rich cheese sauce, it’s perfect as a hearty side or satisfying main dish. Great for family dinners or potlucks!

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook macaroni according to package instructions. In the last 2 minutes of cooking, add broccoli florets. Drain and set aside.
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes.
Gradually add milk and cream, whisking until smooth. Cook until the mixture thickens.
Stir in cheddar and Parmesan cheeses, garlic powder, onion powder, paprika, salt, and pepper. Mix until cheese is melted.
Combine cheese sauce with cooked macaroni and broccoli. Mix well and pour into prepared baking dish.
In a small bowl, mix breadcrumbs with olive oil or melted butter. Sprinkle over the top.
Bake for 20–25 minutes or until bubbly and golden brown on top.
Let cool slightly before serving.