Broccoli Mac and Cheese Recipe – Simple One Pot Comfort
There are some dishes that just feel like a warm hug in a bowl, and for our family, a good macaroni and cheese is at the top of that list. For years, I made the classic version, but I always felt it was missing a little something—a bit of freshness, a touch of texture to balance all that glorious, gooey cheese. That’s when I started making this Broccoli Mac and Cheese Recipe. It transforms the dish from a simple side into a complete, satisfying meal that we all look forward to.
This isn’t just about sneaking in some greens; the broccoli is a true partner to the cheese. The florets capture the creamy sauce beautifully, and their slight, earthy bite provides a wonderful contrast to the rich, sharp cheddar. My husband, who can be funny about ‘green bits’ in his food, genuinely asked for a second helping the first time I made it this way! It’s the kind of dinner that works beautifully for a chilly evening, a busy weeknight, or whenever you need a bowl of something truly comforting and delicious.
We’re going to make this together, step by step, using one pot for the pasta and broccoli to keep things straightforward. I’ll share the secrets to getting a perfectly smooth, non-grainy cheese sauce every single time. It’s a method that comes together in about 30 minutes, proving that a wholesome, homemade meal doesn’t have to take all evening.
Recipe Overview
This one-pot broccoli mac and cheese delivers a deeply savoury and cheesy flavour, with tender pasta and perfectly cooked broccoli florets enveloped in a silky smooth cheese sauce. I’ve tested this with various cheese combinations, and the mix of a sharp, mature cheddar and a nutty Gruyère provides the most complex and satisfying taste. Expect a rich, creamy texture without any heaviness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Broccoli Mac and Cheese Recipe
- Genuine Flavour: The sauce is the star here. The sharp, tangy notes of a good mature cheddar are balanced by the creamy, nutty character of Gruyère. A pinch of nutmeg and mustard powder deepens the savoury flavour without being overpowering.
- Ready in 30 Minutes: This is a genuinely efficient recipe. Because the broccoli and pasta cook together, you can have a hearty, home-cooked meal on the table in about half an hour.
- Flexible Recipe: This recipe is a great starting point. You can add cooked bacon lardons for a smoky flavour, swap the broccoli for cauliflower, or use different pasta shapes. Wholewheat pasta also works well if you want to add more fibre.
- Great for Midweek Dinners: It’s a fantastic, all-in-one meal for those busy evenings when you want something substantial and warming without a lot of effort or washing up.
- Family Tested: This recipe always gets compliments in my house. It’s a wonderful way to get everyone to enjoy their vegetables, and it feels like a real treat. If you’re looking for another family-friendly dish, our Cheeseburger Lasagna Recipe is another one that everyone seems to love.
Ingredients You’ll Need
For the best results, I always recommend grating your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent the sauce from becoming truly silky. For the cheddar, I love using a brand like Cathedral City Extra Mature for its robust flavour.
- 300g macaroni or other short pasta (like fusilli or penne)
- 1 large head of broccoli (about 400g), cut into small florets
- 50g unsalted butter
- 50g plain flour
- 700ml whole milk, at room temperature
- 1 tsp English mustard powder
- A generous grating of fresh nutmeg (about ¼ tsp)
- 200g mature cheddar cheese, grated
- 100g Gruyère cheese, grated (or use extra cheddar)
- Salt and freshly ground black pepper to taste
- For the Topping (Optional):
- 50g panko breadcrumbs
- 25g Parmesan cheese, grated
Sara’s Tip: Bringing your milk to room temperature (or warming it gently in the microwave) before adding it to the roux helps create a smoother béchamel sauce and reduces the chances of lumps forming.
How to Make This Broccoli Mac and Cheese Recipe
The process for this cheesy broccoli pasta is straightforward. The key is to have all your ingredients measured and ready to go (a little ‘mise en place’) before you start making the sauce, as it comes together quite quickly.
- Cook the Pasta and Broccoli: Bring a large pot of generously salted water to a rolling boil. Add the macaroni and cook according to package directions, but for 2 minutes less than the recommended time. For the last 3 minutes of cooking, add the broccoli florets to the pot with the pasta. This blanches them perfectly so they’re tender but not mushy.
- Drain and Set Aside: Once cooked, drain the pasta and broccoli well and set them aside. You can use the same pot to make the sauce to save on washing up.
- Start the Roux: Place the empty pot back on the hob over a medium heat. Add the butter and let it melt completely. Once it’s foaming, stir in the plain flour to form a thick paste. Cook this roux for 1-2 minutes, stirring constantly. This step is important to cook out the raw flour taste.
- Make the Béchamel Sauce: Gradually add the milk to the roux, a little at a time, whisking vigorously after each addition to ensure there are no lumps. Once all the milk is incorporated, switch to a wooden spoon and let the sauce simmer gently for 5-7 minutes, stirring often, until it has thickened enough to coat the back of the spoon.
- The Most Important Step: Turn the heat off completely. Let the sauce sit for a minute to cool slightly. I used to struggle with grainy cheese sauces until I discovered this simple trick of taking the pan off the heat. It makes all the difference.
- Add the Flavour: Stir in the mustard powder and grated nutmeg. Season generously with salt and freshly ground black pepper. Now, add the grated cheddar and Gruyère cheese to the pot. Stir gently until all the cheese has melted and the sauce is smooth, glossy, and gloriously cheesy.
- Combine Everything: Pour the cooked pasta and broccoli back into the pot with the cheese sauce. Stir everything together until the pasta and florets are completely coated.
- Serve or Grill: You can serve the broccoli mac and cheese immediately as a creamy, stove-top version. Alternatively, for a golden, crunchy top, transfer it to an ovenproof dish. Mix the panko breadcrumbs and Parmesan cheese together and sprinkle evenly over the top. Place under a hot grill for 3-5 minutes, or until the top is golden brown and bubbling. Keep a close eye on it, as it can catch quickly!
Tips From My Kitchen
- Temperature Control: The number one cause of a grainy or split cheese sauce is heat. Adding cheese to a boiling sauce will cause the fats and proteins to separate. By taking the pan off the hob before adding your cheese, you allow it to melt gently into the warm béchamel, creating a perfectly emulsified, silky sauce.
- The Secret Step: Don’t skip cooking the flour and butter roux for a minute or two. This step is essential for both thickening the sauce and, crucially, eliminating any pasty, floury taste from the final dish. I learned that this is a fundamental technique for many classic sauces, as explained in this great guide to making a roux.
- Make-Ahead: You can prepare the cheese sauce up to 2 days in advance. Store it in an airtight container in the fridge with a piece of cling film pressed directly onto the surface to prevent a skin from forming. Reheat it gently on the hob, adding a splash of milk to loosen it before combining with freshly cooked pasta and broccoli.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the hob with a splash of milk to restore its creamy consistency.
Equipment You’ll Need
- Large pot or Dutch oven
- Colander
- Whisk
- Wooden spoon or spatula
- Cheese grater
- Measuring cups and spoons
- Ovenproof baking dish (if grilling)
Common Mistakes to Avoid
- Overcooking the Pasta: Remember that the pasta will continue to cook slightly when you add it to the hot cheese sauce. Cooking it for a minute or two less than the package directs ensures it remains perfectly ‘al dente’.
- Boiling the Cheese Sauce: I cannot stress this enough! Never let the sauce boil after you’ve added the cheese. This will cause it to split and become oily. Gentle, residual heat is all you need for a smooth melt.
- Under-seasoning the Water: The only chance you get to season the pasta itself is while it’s boiling. Be generous with the salt in your pasta water; it should taste like the sea. This provides a base layer of flavour for the whole dish.
What to Serve With This Cheesy Broccoli Pasta
This is a hearty meal on its own, but if you want to round it out, here are a few ideas that work very well:
- A Simple Green Salad: A crisp salad with a sharp lemon vinaigrette cuts through the richness of the cheese sauce beautifully.
- Grilled Chicken or Sausages: For a protein boost, serve it alongside some simple grilled chicken breast. It’s also fantastic with good quality pork sausages. For something with a bit more punch, our Bacon Brown Sugar Chicken Tenders would be a delicious accompaniment.
- Wine Pairing: A dry, unoaked white wine like a Sauvignon Blanc or a Pinot Grigio works wonderfully. Its acidity complements the creamy sauce.
Frequently Asked Questions
Broccoli Mac and Cheese
Ingredients
Method
- Cook the Pasta and Broccoli: Bring a large pot of generously salted water to a rolling boil. Add the macaroni and cook according to package directions, but for 2 minutes less than the recommended time. For the last 3 minutes of cooking, add the broccoli florets to the pot with the pasta. This blanches them perfectly so they're tender but not mushy.
- Drain and Set Aside: Once cooked, drain the pasta and broccoli well and set them aside. You can use the same pot to make the sauce to save on washing up.
- Start the Roux: Place the empty pot back on the hob over a medium heat. Add the butter and let it melt completely. Once it’s foaming, stir in the plain flour to form a thick paste. Cook this roux for 1-2 minutes, stirring constantly. This step is important to cook out the raw flour taste.
- Make the Béchamel Sauce: Gradually add the milk to the roux, a little at a time, whisking vigorously after each addition to ensure there are no lumps. Once all the milk is incorporated, switch to a wooden spoon and let the sauce simmer gently for 5-7 minutes, stirring often, until it has thickened enough to coat the back of the spoon.
- The Most Important Step: Turn the heat off completely. Let the sauce sit for a minute to cool slightly. I used to struggle with grainy cheese sauces until I discovered this simple trick of taking the pan off the heat. It makes all the difference.
- Add the Flavour: Stir in the mustard powder and grated nutmeg. Season generously with salt and freshly ground black pepper. Now, add the grated cheddar and Gruyère cheese to the pot. Stir gently until all the cheese has melted and the sauce is smooth, glossy, and gloriously cheesy.
- Combine Everything: Pour the cooked pasta and broccoli back into the pot with the cheese sauce. Stir everything together until the pasta and florets are completely coated.
- Serve or Grill: You can serve the broccoli mac and cheese immediately as a creamy, stove-top version. Alternatively, for a golden, crunchy top, transfer it to an ovenproof dish. Mix the panko breadcrumbs and Parmesan cheese together and sprinkle evenly over the top. Place under a hot grill for 3-5 minutes, or until the top is golden brown and bubbling. Keep a close eye on it, as it can catch quickly!
Notes
I really hope you enjoy making this Broccoli Mac and Cheese Recipe. It has become such a reliable and well-loved dinner in our home, and I’m so happy to be sharing it with you. After a bowl of this, a simple dessert like our Peach Crumb Cheesecake is a wonderful way to finish the meal. If you try it, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking!
– Sara Gomez
