Broccoli Mac and Cheese
Once you make this broccoli mac and cheese from scratch, the boxed stuff just won't cut it anymore. The homemade cheese sauce comes together in minutes, the pasta and broccoli cook in the same pot, and a buttery breadcrumb topping takes this macaroni and cheese casserole completely over the top.
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Macaroni and Cheese. It's one of two things I pretty much cannot turn down (the other being Chick-Fil-A).
The truth behind that statement is that I grew up living off of Kraft Mac & Cheese, which is something my grandmother loves to remind me of. Even though it's not what I eat every night anymore (thankfully), it's still one of my number one comfort foods and, consequently, it's a casserole that I love to bring to people.
Homemade macaroni and cheese is actually just about as simple as making a pasta dish at home. Making the cheese sauce is really easy, and after making it for a few years now, I have found an even easier and more foolproof way to make it.
Why You'll Love this Recipe
Here are just a few of the reasons why this mac and cheese casserole is worth making:
The homemade cheese sauce is surprisingly simple. Just a few pantry staples and about five minutes on the stove is all you need. Once you make it from scratch, you won't want to go back to the box.
This dish is easy to customize for the whole family. Add grilled chicken breast to make it a complete meal, or serve the broccoli on the side for picky eaters.
It's also one of the best recipes to bring to someone who needs a meal. Since you only need half a box of pasta to fill a 9x13 pan, it's incredibly easy to double and have dinner ready for your own family, too.
Ingredient Notes
The ingredient list here is simple, so there's nothing you would not already have on hand or find easily at any grocery store.
For the pasta, I love using cavatappi (the corkscrew shape) because all those ridges and curves hold onto the cheese sauce. You could also use rotini, penne, or elbow macaroni if that's what you have!
The broccoli cooks right in the same pot as the pasta during the last few minutes, which keeps things simple. Fresh florets work best, but frozen broccoli can work too - just expect it to be a little softer.
For the cheddar cheese, I really recommend shredding your own from a block if you can. Freshly shredded melts so much smoother than the bagged stuff, which can make your sauce a little grainy.
The dijon mustard might seem like an odd addition, but you won't actually taste mustard. It just adds a little depth to the cheese sauce that makes people wonder what your secret is.
How To Make Broccoli Mac and Cheese
Scroll down to the recipe card for the full step by step instructions! ⬇️
- Start by cooking the pasta according to package directions. In the last three minutes of cook time, add the broccoli florets right to the same pot. This saves you a dish and gets the broccoli tender without any extra effort. Drain everything together and set it aside.
- Return that same saucepan to the stove over medium heat and melt your butter. Add the diced onions and let them cook until they turn soft and translucent. You want them to be sweet and mellow, not browned. That builds all the flavor in your sauce.
- Once your onions are ready, sprinkle in the flour and stir to coat everything. This becomes a roux, and it's what gives the cheese sauce its body and keeps it from being watery. Let it cook for just a minute until the flour is mostly absorbed.
- Now, gradually whisk in your milk. Go slowly here, adding a little at a time and whisking constantly. This is the trick to getting a smooth, lump-free sauce. Bring it to a boil over medium-high heat, then reduce the heat and let it simmer for about two minutes until it thickens up.
- Remove the pan from the heat before adding your shredded cheddar, dijon mustard, salt, and pepper. Taking it off the heat first prevents the cheese from getting grainy or separating. Stir until everything is melted and silky.
- Pour the sauce over your drained pasta and broccoli and toss to coat everything evenly, then transfer it all to your greased baking dish.
- Mix your melted butter and breadcrumbs together in a small bowl. If it feels too wet, add a little more breadcrumbs. Sprinkle the topping over the entire dish, covering as much of the surface as possible.
- Bake until the edges are bubbly and the top is golden. Let it sit for a few minutes before serving.
Madison's Tips for Success:
I've tested this recipe and have successfully made it many times. Use my tips to ensure that it turns out perfectly for you, too!
- Salt your pasta water. It seems like a small thing, but well-salted pasta water makes a big difference in the flavor of the finished dish.
- Don't overcook the broccoli. Remember that it's going into the oven after boiling, so it will keep cooking. Pull it out while it still has a little bite to it so it doesn't end up mushy.
- Let the sauce thicken before adding the cheese. Give it a full two minutes to simmer. If you rush this step, the sauce won't have the right body. You'll know it's ready when it coats the back of a spoon.
- Be generous with the breadcrumb topping. A good even layer all the way to the edges is what gives you that golden, crispy crust in every single bite. Don't be shy with it!
Macaroni and Cheese Casserole FAQs
Yes! Assemble the casserole without the breadcrumb topping, cover, and refrigerate for up to 24 hours. When you're ready to bake, add the breadcrumb topping and pop it straight into the oven. You may need to add a few extra minutes to the bake time since it's coming from the fridge.
Store leftovers in an airtight container in the fridge for up to 3-4 days. The breadcrumb topping will soften overnight, but it still tastes great!
Yes, this casserole freezes well! Assemble without the breadcrumb topping, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, add the topping, and bake as directed.
Make It A Meal Train
When someone you know is going through a major life event, you may want to bring a meal to them or organize a meal train to show your support.
Here's how you can turn this broccoli mac and cheese into a meal train:
- This casserole is a whole meal, but you may want to add a bag of salad and some bakery rolls to round it out.
- Stretch the meal with something sweet like chocolate chip pudding cookies or a pan of homemade brownies.
- Be sure to bring this to your loved one in a disposable pan with lid. You don't want to give them one more thing to have to do!
Be sure to ask about allergies and the best drop-off times before bringing food over.
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Broccoli Mac and Cheese
Ingredients
- 6 ounces uncooked pasta cavatappi or other twisted pasta
- 10 ounces uncooked broccoli cut into florets
- 1 tablespoon unsalted butter
- ½ cup diced onions
- ⅓ cups all purpose flour
- 2 ½ cups milk
- 1 cup shredded cheddar cheese
- 1 teaspoon dijon mustard
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup Italian style breadcrumbs
- ¼ cup unsalted butter melted
Instructions
- Preheat oven to 375 degrees F. and grease a 9"x13" glass casserole dish with non-stick spray.
- Cook 6 ounces uncooked pasta according to package directions, add 10 ounces uncooked broccoli florets to the water for the final 3 minutes of cook time.
- Drain pasta and broccoli when complete. Set aside and return saucepan to the stove top over medium heat.
- Add 1 tablespoon unsalted butter to the pan and when it melts, add diced ½ cup diced onions. Sauté until translucent, about 5 minutes, then add ⅓ cups all purpose flour to pan and stir to coat onions. Once flour is mostly dissolved, gradually whisk in 2 ½ cups milk.
- Bring to a boil over medium-high heat, whisking frequently.
- Reduce heat to low and simmer until sauce is thick, about 2 minutes.
- Remove saucepan from heat and stir in 1 cup shredded cheddar cheese, 1 teaspoon dijon mustard, 1 ½ teaspoon salt and ½ teaspoon black pepper.
- Pour over cooked, drained pasta and broccoli. Toss to mix and coat.
- Transfer to greased baking dish.
- Melt ¼ cup unsalted butter and mix with 1 cup Italian style breadcrumbs in a small bowl. Feel free to add extra breadcrumbs if the mixture seems too wet. Sprinkle the mixture on top of the broccoli mac and cheese, covering as much as possible.
- Bake in oven until bubbly at edges, 20-25 minutes.
Notes
Nutrition
Other Easy Casserole Recipes
I'll teach you how to make simple from-scratch recipes, like seasonings, sauces, dinners and even desserts, that make cooking from home less overwhelming and more enjoyable.
My recipes have been featured on publications like South Your Mouth, Fun.com, Her Campus, Mental Floss, and the TastingTable.
I made this for my friend's 40th birthday party and it was a hit. People kept telling me it was their favorite macaroni and cheese. I tripled the recipe to make it for 25 people and it ended up being a little too much but it's great leftover.
Oh, Madison, this looks INCREDIBLE. I'm all about some mac 'n cheese these days, and I cannot wait to make this... for dinner tonight!
This looks AMAZING! Two of my favorite things: cheese and broccoli. I need to make this and freeze it for myself. haha
I totally approve of that plan!!