There’s something about a bowl of homemade mac & cheese that just hits differently.. especially when it’s loaded with tender broccoli and coated in a creamy, cheddar cheese sauce. Cheddar broccoli is one of my favorite flavor combos. This Cheddar Broccoli Mac & Cheese made at home with simple ingredients and comes together in about 30 minutes, making it perfect for busy weeknights or cozy weekends at home.
Like most Mac & cheese recipes, this recipe uses a classic roux-based cheese sauce for the smoothest texture and richest flavor. Sharp cheddar keeps things comforting, while broccoli adds a pop of color and balance that makes this dish feel just a little more wholesome.
Why You’ll Love This Recipe
- Made with real cheese and pantry staples
- Ready in about 30 minutes
- Creamy, not grainy or watery
- Kid and adult approved
- Easy to customize with protein or toppings
Tips for the Creamiest Mac & Cheese
- Always shred your own cheese. Pre-shredded cheese doesn’t melt as smoothly.
- Keep the heat low when adding cheese to prevent graininess.
- Slightly undercook the broccoli, it will soften more in the hot sauce.
Variations & Add-Ins
- Baked version: Transfer to a baking dish, top with buttered breadcrumbs, and bake at 375°F for 15–20 minutes.
- Extra creamy: Stir in 1–2 tablespoons of cream cheese or sour cream.
- Add protein: Shredded rotisserie chicken or crispy bacon works great.
- Spice it up: A splash of hot sauce or pinch of cayenne.
Cheddar Broccoli Mac & Cheese
Ingredients
- 8 ounces (225 g) dry medium shell pasta (or elbows)
- 1½–2 cups broccoli florets, cut small
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk (or 1 cup milk + ½ cup half-and-half)
- 8 ounces sharp yellow cheddar cheese, freshly shredded
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional)
- ½ teaspoon Dijon mustard or a pinch of mustard powder (optional)
- Salt and black pepper, to taste
Instructions
- Bring a large pot of well-salted water to a boil. Cook pasta until just shy of al dente. Add broccoli during the last 3-4 minutes of cooking (depending on how tender you like yours). Drain and set aside.
- In the same pot, melt butter over medium heat. Whisk in flour and cook for about 1 minute, until smooth and lightly bubbling.
- Slowly whisk in milk. Continue whisking and cook until the sauce thickens slightly, about 3–4 minutes.
- Stir in garlic powder, onion powder, smoked paprika, Dijon (if using), salt, and black pepper.
- Reduce heat to low. Add the shredded cheddar in small handfuls, stirring until fully melted and smooth before adding more.
- Fold in the cooked pasta and broccoli until evenly coated. If needed, add a splash of warm milk to loosen the sauce. Serve immediately. Enjoy!