I’ve perfected a baked broccoli mac and cheese that’s creamy, cheesy, and has a crisp golden top—comfort food that tastes like a warm hug. This version balances rich cheese sauce with bright broccoli so it never feels heavy, and I’ve made it dozens of times for weeknights and potlucks. I test adjustments for texture and timing to make sure it bakes evenly every time.
Why Make This Recipe
- It’s family-friendly: picky eaters usually eat the pasta while the broccoli sneaks in nutrition.
- Balanced texture: creamy sauce with a crunchy panko-Parmesan topping adds contrast in every bite.
- Make-ahead convenience: assemble ahead and bake when needed, which is great for busy evenings or guests.
- Versatile: swap cheeses, add proteins, or make it gluten-free or dairy-free with simple swaps.
- Personal note: I love this recipe because the broccoli brightens the richness and keeps leftovers tasting fresh the next day.
Recipe Overview
- Prep time: 20 minutes (plus a 5–7 minute blanch for broccoli)
- Cook time: 25–30 minutes (plus 5–10 minutes to finish under the broiler if desired)
- Total time: ~50 minutes
- Servings: 6 generous servings
- Difficulty: Easy–Medium (basic roux and baking)
- Method: Boil pasta al dente, blanch broccoli, make a béchamel-based cheese sauce with a roux, combine, top with panko/cheese, then bake at 375°F (190°C) until bubbly and golden.
My Experience Making This Recipe
I tested this recipe across different cheeses and pans; a 9×13-inch baking dish gives even baking and crisp edges. Initially the sauce sometimes separated—solved by melting cheese off the heat and using moderate heat. The final formula gives a stable, creamy sauce that reheats well.
How to Make The Ultimate Baked Broccoli Mac and Cheese Recipe: Best Mac N Cheese Ever
Start by boiling 12 ounces (about 3 cups) of pasta (elbows, shells, or medium pasta) in salted water for 1–2 minutes less than package directions so it’s al dente. Blanch 3 cups of broccoli florets for 1–2 minutes, shock in ice water, then drain well. Make a roux in a saucepan with 3 tablespoons unsalted butter and 3 tablespoons all-purpose flour, cook 1–2 minutes, then whisk in 2 cups whole milk (and 1/2 cup heavy cream if you want extra richness). Cook until slightly thickened, then remove from heat and stir in 2 cups shredded sharp cheddar, 1 cup shredded Gruyère (or mozzarella), 1/2 teaspoon dry mustard, 1/4 teaspoon nutmeg, and salt and pepper to taste. Toss pasta and broccoli with the sauce, transfer to a greased 9×13-inch baking dish, top with a mixture of 1/2 cup panko, 2 tablespoons melted butter, and 1/4 cup grated Parmesan, and bake at 375°F (190°C) for 20–25 minutes until bubbly. For an extra golden crust, broil 1–2 minutes while watching closely. If you like a smoky twist, try a BBQ mac variation like this one I adapted from a favorite: Cheesy BBQ Mac & Chicken idea.
Expert Tips for Success
- Cook pasta al dente: stop 1–2 minutes before package time so it finishes cooking in the oven and avoids mush.
- Reserve pasta water: keep 1/2 cup; a tablespoon or two of warm starchy water loosens an overly thick sauce.
- Grate cheese from blocks: pre-shredded cheese has anti-caking agents that can make the sauce grainy. Use a coarse grater for better melting.
- Control heat when melting cheese: remove the sauce from direct heat before adding cheese and stir gently to prevent separation.
- Use an oven-safe skillet or 9×13 dish: an even metal pan helps crisp the edges; ceramic holds heat longer but may need a slightly shorter bake.
How to Serve The Ultimate Baked Broccoli Mac and Cheese Recipe: Best Mac N Cheese Ever
- Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness.
- Offer bright condiments like pickled jalapeños or chopped chives for contrast.
- For a fuller meal, top with shredded rotisserie chicken or crispy bacon and serve with roasted vegetables.
- For entertaining, bake in individual ramekins for neat portions and an elegant presentation.
Storage and Reheating Guide
- Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days. Reheat portions in a 350°F (175°C) oven covered with foil for 15–20 minutes or until warmed through.
- Freezing: Assemble and freeze unbaked in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge and bake at 375°F (190°C) for 30–40 minutes, covered for the first 20 minutes, then uncover to brown.
- Microwave: For single portions, microwave covered on medium power in 1–2 minute intervals, stirring between cycles. Add a splash of milk if sauce tightens.
- Avoid freezing after baking if you want the crisp topping preserved; reheat in the oven rather than microwave to revive texture.
Recipe Variations
- Gluten-free: Use certified gluten-free pasta and substitute 3 tbsp gluten-free flour or cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) for the roux.
- Dairy-free: Swap dairy milk for unsweetened oat or soy milk and use a dairy-free cheddar-style meltable cheese; add 1–2 teaspoons tapioca starch for stretch.
- Protein add-ins: Stir in 2 cups cooked diced chicken, 6 strips cooked bacon, or 1 cup cooked, chopped ham before baking.
- Cheesy herb version: Add 1 cup fontina and 1/2 cup grated Parmesan, plus 1 tablespoon chopped fresh thyme or rosemary for an herby depth.
Nutritional Highlights
- Broccoli adds fiber, vitamin C, vitamin K, and folate to each serving.
- Cheese provides calcium and protein, but the dish can be high in saturated fat and calories—consider using part-skim dairy or reduced-fat cheeses if needed.
- Allergen info: contains dairy and gluten (unless you use substitutes). One serving is typically around 1 to 1 1/2 cups—adjust portion size for calorie control.
Troubleshooting Common Issues
- Sauce is too thin: simmer gently to reduce, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and heat until thickened.
- Sauce becomes grainy or oily: this happens if cheese overheats; remove from heat and stir in a splash of milk to smooth. Use lower-melting cheeses and grate from blocks.
- Broccoli turns mushy after baking: blanch broccoli for only 1–2 minutes and shock it in ice water; drain thoroughly before mixing with pasta.
Frequently Asked Questions
Q: Can I use frozen broccoli?
A: Yes. Thaw and drain frozen broccoli well, then pat dry to remove excess moisture. Blanch briefly or sauté to remove cold temperature and prevent excess baking liquid.
Q: Can I assemble this ahead and bake later?
A: Absolutely. Assemble in an oven-safe dish, cover tightly, and refrigerate up to 24 hours before baking. If baking from chilled, add 5–10 minutes to bake time; if baking from frozen, follow the freezing and thawing instructions above.
Q: How can I get a crisper topping?
A: Mix panko with 2 tablespoons melted butter and 1/4 cup grated Parmesan for browning. For extra crunch, scatter some breadcrumbs only on the edges where they’ll toast first and broil briefly at the end (watch closely).
Q: Can I make this on the stovetop without baking?
A: Yes. Combine pasta, broccoli, and sauce in a large skillet and heat gently until bubbly. Stir in 1/2 cup extra cheese for creaminess and finish with a sprinkle of toasted breadcrumbs right before serving.
Conclusion
If you want more inspiration or variations on baked broccoli mac and cheese, check out this flavorful take from Baked Broccoli Mac and Cheese – Sweet Savory and Steph. For versions that include chicken and shells, this recipe offers a good comparison: Baked Broccoli Mac and Cheese – Kristine’s Kitchen. If you prefer lighter options, see the slimmer profile at Baked Broccoli Macaroni and Cheese – Skinnytaste. For a classic home-style version, try these tips and variations at Baked Mac And Cheese With Broccoli – Savory Thoughts. And for a comforting, farmhouse-style bake, this adaptation is worth a look: Baked Broccoli Mac and Cheese – Brooklyn Farm Girl.
Ultimate Baked Broccoli Mac and Cheese
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy, cheesy baked macaroni and cheese recipe with bright broccoli and a crisp, golden top.
Ingredients
- 12 ounces pasta (elbows, shells, or medium pasta)
- 3 cups broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream (optional)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère or mozzarella cheese
- 1/2 teaspoon dry mustard
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Boil pasta in salted water for 1–2 minutes less than package directions to achieve al dente.
- Blanch broccoli florets for 1–2 minutes, shock in ice water, and drain well.
- Make a roux by melting butter in a saucepan, whisking in flour, and cooking for 1–2 minutes.
- Gradually whisk in milk (and cream, if using) and cook until slightly thickened.
- Remove from heat and stir in cheddar, Gruyère, mustard, nutmeg, and season with salt and pepper.
- Toss pasta and broccoli with the cheese sauce and transfer to a greased 9×13-inch baking dish.
- Mix panko, melted butter, and Parmesan, then top the pasta with this mixture.
- Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden, broiling for an extra 1–2 minutes if desired.
Notes
Store leftovers in an airtight container for 3–4 days. Reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American