Broccoli Mac And Cheese – Craving mac and cheese? Learn how to make this comforting twist on the classic recipe, and add some broccoli too! An easy pasta dinner recipe when you want something extra comforting.
Sneak in some veggies into your classic mac and cheese! This extra yummy meal is sure to be loved by kids too. Packed with cheddar and broccoli, it makes the perfect comfort food. This recipe is full of flavor and cheesy, gooey goodness, making it a perfect dinner option for everyone.
This post is about how to make Broccoli Mac And Cheese.
BROCCOLI MACARONI AND CHEESE RECIPE
Mac and Cheese is a well loved dish on its own but the combination of broccoli and cheddar make this a dish the whole family will love. Flavorful, comforting and ready in just 30 minutes! Super convenient weeknight meal and also for Sunday lunch!
WHY YOU WILL LOVE THIS RECIPE
Sneaky Veggies : This is such a fun recipe to add some sneaky veggies into the dish, and I am more than sure your kids will love this yummy mac and cheese!
30-Minute Weeknight Meal : You only need around 30 minutes to make this comforting dinner. So convenient!
SO Comforting : Mac and cheese is the ultimate comfort food, perfect for when you want something quick but equally good!
HOW TO MAKE BROCCOLI MAC AND CHEESE
Here’s what you will need –
Boil the elbow macaroni according to package directions. Add the broccoli florets during the last 3 minutes of cooking. Before draining, reserve 1/2 cup of pasta water. Drain pasta and broccoli, and set aside.
In a large pot, melt the butter over medium heat. Add the flour, whisking constantly for about 1-2 minutes to form a roux. Slowly whisk in the milk and cook, stirring constantly, until the mixture thickens (about 3-5 minutes).
Reduce the heat to low, or turn it off, and gradually add the shredded cheddar and mozzarella cheeses, a handful at a time. Stir constantly, letting each handful melt before adding more to keep the sauce smooth.
Stir in the garlic powder, onion powder, mustard powder, salt, and pepper. If the sauce is too thick, add a little of the reserved pasta water until you reach your preferred consistency.
Add the cooked macaroni and broccoli to the cheese sauce, stirring until everything is well-coated.
Optional – Sprinkle cheddar cheese on top before serving for extra flavor.
RECIPE FAQ’S
Q: Can I make Broccoli Mac & Cheese ahead of time?
A: Yes! You can make it in advance, refrigerate it for up to 24 hours, and reheat gently when ready to serve.
Q: How do I store Broccoli Mac & Cheese?
A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze Broccoli Mac & Cheese?
A: Yes, allow it to cool completely, then place it in a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator before reheating.
Q: How do I reheat Broccoli Mac & Cheese?
A: Reheat in the microwave or on the stovetop over low heat. Add a splash of milk to maintain creaminess as it warms up.
Q: Can I use other types of cheese?
A: Absolutely! Try a combination of cheeses like Gouda, Gruyere, Monterey Jack, or even Pepper Jack for added flavor.
Q: What are some optional add-ins?
A: You can add cooked bacon, ham, cooked chicken, or even extra veggies like spinach or peas for additional flavor and texture.
Q: How can I make this dish spicier?
A: Add a pinch of cayenne pepper, a dash of hot sauce, or swap in Pepper Jack cheese for a little heat.
Q: Can I use frozen broccoli instead of fresh?
A: Yes, you can use frozen broccoli. Just thaw and drain it well before adding it to the pasta.
Q: What can I substitute for mustard powder?
A: You can use a teaspoon of Dijon mustard or yellow mustard instead, adding it in with the milk for a hint of tang.
Q: Can I use gluten-free pasta and flour?
A: Yes, use your favorite gluten-free pasta and substitute with a gluten-free flour like rice flour or a 1:1 gluten-free baking mix.
Q: How can I make the sauce creamier?
A: For extra creaminess, add 1/2 cup of heavy cream, or mix in a few ounces of cream cheese while making the sauce.
Q: What’s the best way to get a smooth cheese sauce?
A: Add the cheese on low heat, one handful at a time, and stir until each addition melts. This helps prevent clumping or a grainy texture.
Q: How do I keep the sauce from drying out?
A: Reserve a bit of pasta water when draining. Add a few tablespoons if the sauce thickens too much during mixing or reheating.
Q: Can I make Broccoli Mac & Cheese without butter?
A: Yes, you can replace the butter with olive oil, though the flavor may be slightly different.
Q: What can I use instead of milk?
A: You can use any milk substitute like almond, soy, or oat milk, but the flavor and creaminess may vary slightly.
Q: Can I add breadcrumbs on top?
A: Yes, if you’d like! Sprinkle some seasoned breadcrumbs on top before serving for a crunchy texture.
Q: Is Broccoli Mac & Cheese vegetarian?
A: Yes, as long as you use cheeses without animal-derived rennet, this recipe is vegetarian.
Q: How can I add extra protein?
A: Add cooked and shredded chicken, crumbled sausage, or bacon for more protein.
Q: How much broccoli should I use?
A: Typically, 4 cups of chopped broccoli florets works well. Adjust to taste based on how much broccoli you’d like in the dish.
Broccoli Mac And Cheese
Packed with broccoli and cheddar, this mac and cheese recipe with broccoli is the ultimate comfort food to serve on busy weeknights and weekends.
Ingredients
- 1 lb elbow macaroni
- 3 cups broccoli florets, chopped
- 2 cups shredded extra sharp cheddar cheese
- 2 cups shredded whole milk mozarella cheese
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- salt and pepper to taste
- 1/2 cup shredded cheddar cheese (for serving)
Instructions
- Boil the elbow macaroni according to package directions. Add the broccoli florets during the last 3 minutes of cooking. Before draining, reserve 1/2 cup of pasta water. Drain pasta and broccoli, and set aside.
- In a large pot, melt the butter over medium heat. Add the flour, whisking constantly for about 1-2 minutes to form a roux. Slowly whisk in the milk and cook, stirring constantly, until the mixture thickens (about 3-5 minutes).
- Reduce the heat to low, or turn it off, and gradually add the shredded cheddar and mozzarella cheeses, a handful at a time. Stir constantly, letting each handful melt before adding more to keep the sauce smooth.
- Stir in the garlic powder, onion powder, mustard powder, salt, and pepper. If the sauce is too thick, add a little of the reserved pasta water until you reach your preferred consistency.
- Add the cooked macaroni and broccoli to the cheese sauce, stirring until everything is well-coated.
- Optional Sprinkle cheddar cheese on top before serving for extra flavor.
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