I love a dish that feels like a hug on a plate — this baked broccoli mac and cheese is exactly that. Crispy, cheesy top, a silky cheddar-Gruyère sauce, and tender broccoli make it one of my go-to weeknight comfort meals. I’ve tested this version several times to balance sauciness, bake time, and broccoli texture for the best outcome.
Why Make This Recipe
- Comforting, cheesy flavor with a fresh broccoli boost that balances richness.
- Family-friendly and easy to adapt for picky eaters or crowds.
- Builds in vegetables — two cups of broccoli per 8 ounces of pasta — so it’s more nutritious than plain mac and cheese.
- Makes great leftovers and freezes well for meal prep or busy nights.
- Personal insight: I love this recipe because roasting the broccoli first adds a nutty depth that keeps the dish from tasting cloying.
Recipe Overview
Prep time: 15 minutes.
Cook time: 30–35 minutes (including baking at 375°F / 190°C).
Total time: about 50 minutes.
Servings: 6 generous portions.
Difficulty: Easy–Medium — basic sauce technique (roux) and a short bake.
Cooking method: Cook pasta and make a béchamel-style cheese sauce, fold in blanched or roasted broccoli, top with panko and bake until bubbly and golden. For a slightly different base, see this homemade baked mac and cheese for inspiration.
My Experience Making This Recipe
I tested this recipe across three ovens and adjusted bake times to avoid dry edges while getting a crisp topping. The biggest discovery: par-roasting broccoli at 425°F for 8–10 minutes gives a caramelized edge that holds up in the bake. I also found that a mix of cheddar and Gruyère improves melt and flavor complexity.
How to Make The Ultimate Baked Broccoli Mac and Cheese Recipe: Best Mac n Cheese Ever
Start by cooking 8 oz (about 2 cups) of dried elbow or small shells in well-salted water for 1–2 minutes less than package directions so the pasta stays firm in the oven. Make a roux with 4 tbsp (60 g) butter and 1/4 cup (30 g) all-purpose flour, cook 1–2 minutes, then whisk in 2 1/2 cups (600 ml) whole milk warmed to room temperature. Simmer until thickened, then melt in 2 cups (200 g) sharp cheddar and 1 cup (100 g) Gruyère, plus 1 tsp Dijon mustard and 1 tsp kosher salt. Fold in 2 cups of roasted or blanched broccoli florets and the drained pasta, transfer to a buttered 9×13-inch casserole, top with 1 cup panko tossed with 2 tbsp melted butter, and bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
Expert Tips for Success
- Cheese selection: Use at least 50% high-fat, aged cheese (sharp cheddar) for flavor and a softer melting cheese (Gruyère, fontina) for creaminess. Avoid pre-shredded cheese if possible; it contains anti-caking agents that can affect melt.
- Temper the milk: Warm the milk slightly before adding to the roux to prevent lumps and speed thickening.
- Don’t overcook pasta: Undercook by 1–2 minutes so it finishes perfectly in the oven.
- Broccoli technique: Roast at 425°F (220°C) for 8–10 minutes with a drizzle of oil and salt to concentrate flavor and keep texture.
- Even browning: If the top browns too fast, tent loosely with foil and finish baking; broiler for 1–2 minutes can be used at the end for extra crunch but watch closely.
How to Serve The Ultimate Baked Broccoli Mac and Cheese Recipe: Best Mac n Cheese Ever
- Serve with a crisp green salad and vinaigrette to cut the richness.
- Add pan-seared chicken strips or crispy bacon for a heartier main dish.
- Present in individual ramekins for dinner parties or potlucks — it reheats well and looks pretty.
- Garnish with chopped chives, a squeeze of lemon, or a sprinkle of smoked paprika for color and brightness.
Storage and Reheating Guide
Cool to room temperature and store in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in a freezer-safe dish for up to 2 months; thaw overnight in the fridge before reheating. To reheat from refrigerated: preheat oven to 350°F (175°C), add a splash (2–3 tbsp) of milk to refresh the sauce, cover with foil, and bake 20–25 minutes until heated through. For quicker reheating, microwave single portions covered for 2–3 minutes, stirring halfway and adding a tablespoon of milk if needed.
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free flour in the roux or thicken with 1–2 tsp cornstarch whisked into cold milk, and swap in gluten-free pasta.
- Dairy-free: Make a béchamel with coconut or unsweetened soy milk and use a dairy-free cheddar-style melting product; nutritional yeast (2–3 tbsp) adds savory depth.
- Protein boost: Stir in 1–2 cups shredded rotisserie chicken or 6–8 cooked and crumbled bacon before baking.
- Spicy/Smoky: Add 1–2 tsp smoked paprika and 1/4–1/2 tsp cayenne, or fold in a diced chipotle in adobo for heat and smokiness.
Nutritional Highlights
- Broccoli adds fiber, vitamin C, and potassium, improving the dish’s overall nutrient density.
- Cheese provides calcium and protein, but also saturated fat and sodium — moderate portions (about 1 to 1.5 cups per person) are recommended.
- Allergen note: Contains dairy and wheat (gluten); adapt with GF or dairy-free swaps as noted.
Troubleshooting Common Issues
- Sauce is grainy or separated: Likely overheated. Remove from heat, stir in a small splash of cold milk, and whisk gently. Reheat slowly over low heat.
- Sauce too thin: Simmer gently to reduce, or make a quick slurry (1 tsp cornstarch + 1 tbsp cold water) and whisk into the warm sauce.
- Pasta too mushy after baking: Don’t boil fully — stop 1–2 minutes before package timing. Also avoid over-baking by checking at 18 minutes.
Frequently Asked Questions
Q1: Can I make this ahead and bake later?
A1: Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Remove from fridge 30 minutes before baking, then bake at 375°F (190°C) for 25–30 minutes (add 5–10 minutes if cold straight from fridge). This short rest helps even cooking.
Q2: What’s the best cheese ratio for melt and flavor?
A2: I use roughly 2 cups sharp cheddar to 1 cup Gruyère. The cheddar gives bold flavor while Gruyère adds smooth melt. You can substitute fontina or Monterey Jack for a milder profile.
Q3: How do I keep the broccoli bright green and not mushy?
A3: Briefly blanch or roast it. Blanch in salted boiling water for 1–2 minutes then shock in ice water, or roast at 425°F for 8–10 minutes. Both methods firm the florets so they hold up in the bake.
Q4: Can I skip the breadcrumb topping?
A4: Yes. The topping adds texture, but you can skip it or substitute crushed crackers, crumbled bacon, or extra cheese. If skipping, reduce bake time slightly and watch for bubbling edges.
Conclusion
For more variations and inspiration, check these recipes: Baked Broccoli Mac and Cheese – Sweet Savory and Steph, Baked Broccoli Mac and Cheese – Kristine’s Kitchen, Baked Broccoli Macaroni and Cheese – Skinnytaste, Baked Mac And Cheese With Broccoli – Savory Thoughts, and Baked Broccoli Mac and Cheese – Brooklyn Farm Girl. These links offer helpful twists and testing notes I’ve referenced during recipe development. Enjoy the bake — it’s one of my favorite comfort food wins.
Print
Ultimate Baked Broccoli Mac and Cheese
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting baked mac and cheese featuring a creamy cheddar-Gruyère sauce and tender broccoli, topped with a crispy panko layer.
Ingredients
- 8 oz (about 2 cups) dried elbow or small shell pasta
- 4 tbsp (60 g) butter
- 1/4 cup (30 g) all-purpose flour
- 2 1/2 cups (600 ml) whole milk, warmed
- 2 cups (200 g) sharp cheddar cheese, shredded
- 1 cup (100 g) Gruyère cheese, shredded
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 2 cups broccoli florets, roasted or blanched
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted (for panko)
Instructions
- Cook the pasta in well-salted water for 1–2 minutes less than package directions.
- In a saucepan, make a roux with butter and flour, stirring for 1–2 minutes.
- Whisk in the warmed milk and simmer until thickened.
- Melt in the cheddar, Gruyère, Dijon mustard, and salt.
- Fold in the broccoli and cooked pasta.
- Transfer to a buttered 9×13-inch casserole dish.
- Mix panko with melted butter and sprinkle on top.
- Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
Notes
For best results, roast the broccoli at 425°F for added flavor. Use high-quality cheese for optimal melt and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 40mg