I’ve been making baked broccoli mac and cheese for years, and this version balances creamy sauce, tender broccoli, and a crisp breadcrumb crown for maximum comfort-food satisfaction. It’s rich but bright, easy to scale, and one of my go-to weeknight dinners when I want something that feels special. For a deeper homemade mac technique, you can also check this homemade baked mac and cheese guide I like to reference.
Why Make This Recipe
- It’s comforting and cheesy with a crisp baked topping that adds texture contrast to the creamy interior.
- Broccoli adds color, fiber, and a little vitamin C, turning a classic indulgence into a more balanced meal.
- It’s make-ahead friendly: assemble, refrigerate, and bake later — great for busy nights or potlucks.
- The method teaches a true béchamel-based cheese sauce, a technique you’ll reuse in other dishes.
- Personal insight: I love this recipe because the broccoli keeps it from feeling too heavy while the cheddar-Gruyère combo gives real depth of flavor.
Recipe Overview
- Prep time: 20 minutes (plus 10 minutes to blanch broccoli)
- Cook time: 25–30 minutes baking (sauce and assembly take another 10–15 minutes)
- Total time: 55–65 minutes
- Servings: 6 generous portions
- Difficulty: Easy–Medium (basic sauce technique required)
- Method: Boil pasta, blanch broccoli, make a roux-based cheese sauce (béchamel), combine, top with breadcrumbs, and bake at 375°F (190°C).
My Experience Making This Recipe
I tested this recipe several times to balance sauce thickness and broccoli doneness. The biggest discovery was blanching the broccoli just until bright green so it doesn’t get mushy during baking. I also dialed the sauce to be slightly looser than served hot, because it thickens while baked.
How to Make The Ultimate Baked Broccoli Mac and Cheese Recipe: Best Mac N Cheese Ever
Start by boiling 12 ounces (340 g) of pasta (elbows, shells, or cavatappi) in salted water until 1 minute shy of al dente. While pasta cooks, blanch 4 cups of bite-sized broccoli florets in boiling water for 1–2 minutes, then shock in ice water to preserve color. Make a roux with 3 tablespoons butter and 3 tablespoons all-purpose flour in a heavy-bottomed saucepan over medium heat; cook 1–2 minutes, then whisk in 2 cups whole milk and 1 cup heavy cream until smooth. Simmer until the sauce coats the back of a spoon (about 5–7 minutes), then add 3 cups shredded sharp cheddar, 1 cup shredded Gruyère, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Combine drained pasta, broccoli, and cheese sauce in a large bowl; transfer to a greased 3-quart baking dish. Mix 1 cup panko breadcrumbs with 1 tablespoon melted butter and 1/4 cup grated Parmesan, sprinkle on top, and bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
Expert Tips for Success
- Cook pasta to “very slightly under al dente” (1 minute shy) because it will finish cooking in the oven; this prevents a mushy result.
- Blanch broccoli quickly and shock in ice water to lock bright color and a firm-tender texture.
- Use a true roux (butter + flour) and add warm milk slowly while whisking to avoid lumps in the béchamel.
- Choose a mix of cheeses: a sharp cheddar for bite and a melty cheese like Gruyère or fontina for silkiness. Grate your own cheese for smoother melting.
- Use a metal baking dish (3-quart recommended) for even browning; glass holds heat longer and can overbake the bottom.
How to Serve The Ultimate Baked Broccoli Mac and Cheese Recipe: Best Mac N Cheese Ever
- Serve with a crisp green salad and a simple vinaigrette to cut the richness.
- Top individual portions with a squeeze of lemon or a sprinkle of red pepper flakes for brightness and heat.
- Make it a main: add shredded rotisserie chicken or cooked bacon when mixing the pasta for a heartier entrée.
- For entertaining, bake in a large casserole, let rest 5–10 minutes, and spoon onto plates for attractive portions.
Storage and Reheating Guide
- Refrigerate leftovers in an airtight container for up to 3–4 days. For best texture, use a shallow container to cool quickly.
- To reheat: place individual portions in an oven-safe dish, cover loosely with foil, and bake at 350°F (175°C) for 15–20 minutes until warmed through. Remove foil and broil 1–2 minutes if you want to re-crisp the topping.
- Freezing: assemble but don’t bake, cover tightly with plastic and foil, and freeze up to 2 months. Thaw overnight in the fridge and bake at 375°F (190°C) for 35–45 minutes until hot and bubbly.
- Avoid microwaving for large portions — it will heat unevenly and can make broccoli rubbery.
Recipe Variations
- Gluten-free: use a 1:1 gluten-free flour blend for the roux and gluten-free pasta; check panko alternatives or crush gluten-free crackers for the topping.
- Lighter/smaller-fat version: swap half-and-half for heavy cream and use 2% milk; reduce cheddar to 2 cups and add 1 cup part-skim mozzarella for melt with less oil.
- Dairy-free: make a cashew-based béchamel (soaked cashews blended with vegetable broth) and use dairy-free shredded cheeses; bake as directed.
- Extra veg / protein: fold in roasted cauliflower, sautéed mushrooms, or cooked diced ham for variety and added nutrition.
Nutritional Highlights
- Key benefits: added broccoli increases fiber, vitamin C, and vitamin K compared with plain mac and cheese.
- Portion guidance: one serving is roughly 1 to 1 1/4 cups; adjust calories by reducing cheese or using lower-fat dairy.
- Allergen information: contains dairy and gluten (unless modified). Also may include nuts if you choose cashew-based dairy-free options.
Troubleshooting Common Issues
- Sauce is grainy or separated: likely overheated or cheeses added too quickly. Solution: remove from heat, whisk in a splash of warm milk slowly, and add cheeses off the heat in small batches.
- Topping soggy after baking: the breadcrumb mix had too little fat or the dish was covered while hot. Solution: toss panko with melted butter and Parmesan, and broil uncovered 1–2 minutes to re-crisp.
- Broccoli too soft or bitter: overcooking during blanching makes it mushy and bland. Solution: blanch 1–2 minutes only and shock in ice water to stop cooking.
Frequently Asked Questions
Q1: Can I make this entirely on the stovetop without baking?
A1: Yes — combine the pasta, broccoli, and sauce in the saucepan and heat gently until warmed and saucy; finish with a sprinkle of breadcrumbs and briefly broil or sauté the breadcrumbs separately for crunch. Baking adds that signature browned top, but stovetop is faster and still delicious.
Q2: What cheeses melt best for a smooth sauce?
A2: Use a blend: sharp cheddar for flavor, Gruyère or fontina for creaminess, and a little Parmesan for umami. Avoid pre-shredded cheeses with anti-caking agents if you want the silkiest melt; grate blocks yourself.
Q3: How can I prevent the sauce from becoming too thick after baking?
A3: Make the béchamel slightly looser than you want after cooking because it will thicken in the oven and as it cools. If it gets overly thick, stir in 1–2 tablespoons of warm milk before serving.
Q4: Is there a low-sodium version that still tastes good?
A4: Yes — use low-sodium broth or unsalted butter, reduce added salt, and boost flavor with acid (a splash of lemon juice) and aromatics like a teaspoon of Dijon mustard or a pinch of smoked paprika. Stronger-flavored cheeses (used modestly) can also add perceived saltiness without extra sodium.
Conclusion
For more baked broccoli mac and cheese ideas and variations, check these trusted 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 examples showcase different spins on toppings, cheeses, and protein additions to inspire your next batch.
Baked Broccoli Mac and Cheese
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting baked mac and cheese with creamy sauce, tender broccoli, and a crispy breadcrumb topping.
Ingredients
- 12 ounces (340 g) pasta (elbows, shells, or cavatappi)
- 4 cups broccoli florets
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups shredded sharp cheddar
- 1 cup shredded Gruyère
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Boil pasta in salted water until 1 minute shy of al dente.
- Blanch broccoli florets in boiling water for 1–2 minutes and shock in ice water.
- In a saucepan, make a roux with butter and flour over medium heat, cooking for 1–2 minutes.
- Whisk in whole milk and heavy cream and simmer until the sauce coats the back of a spoon.
- Add cheese, Dijon mustard, salt, and pepper to the sauce and mix until smooth.
- Combine drained pasta and broccoli with the cheese sauce in a large bowl.
- Transfer mixture to a greased 3-quart baking dish.
- Mix panko breadcrumbs with melted butter and Parmesan, then sprinkle on top.
- Bake in an oven at 375°F (190°C) for 20–25 minutes until bubbly and golden.
Notes
For a deeper flavor, consider using a mix of cheeses. This dish can also be made ahead of time and refrigerated before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg