Go Back

Easy Broccoli Mac and Cheese

A creamy and comforting dish that combines macaroni, cheese, and broccoli into a delightful meal perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz elbow macaroni Standard size, perfect for holding that creamy sauce.
  • 2 cups broccoli florets Fresh or frozen — both work beautifully!
Cheese Sauce Base
  • 2 cups shredded cheddar cheese The star of the show, for that cheesy goodness.
  • 2 cups milk Whole or low-fat, your choice!
  • 2 tbsp butter For that rich, buttery depth of flavor.
  • 2 tbsp all-purpose flour To help create that lovely cheese sauce.
  • 1 tsp garlic powder Adds a hint of savory warmth.
  • Salt and pepper to taste To round out the flavors!

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add the macaroni and cook according to package instructions. About 2-3 minutes before the pasta is done, add the broccoli florets to the pot.
Making the Cheese Sauce
  1. While the pasta is cooking, melt the butter in a separate saucepan over medium heat. Once melted, add the flour, whisking continuously for about 1 minute to form a roux.
  2. Gradually pour in the milk while whisking to avoid lumps. Continue to cook, stirring frequently, until the mixture starts to thicken, about 3-4 minutes.
  3. Lower the heat and add the shredded cheddar cheese into the milk mixture. Stir until the cheese has fully melted and the sauce is nice and creamy. Season with garlic powder, salt, and pepper to taste.
Combining and Serving
  1. Drain the macaroni and broccoli and return them to the pot. Pour in the cheese sauce and mix well until everything is beautifully coated.
  2. Transfer your delightful dish to a serving bowl, sprinkle with extra cheese or breadcrumbs if desired, and enjoy it while it’s warm!

Notes

Substitutions include using half-and-half instead of milk for a creamier texture, or mixing in vegetables like peas or spinach. Don't overcook the pasta, and stir the cheese sauce continuously to prevent clumping or burning. Leftovers can be stored in an airtight container for up to 3 days.