If you’re craving a cozy, comforting meal that sneaks in some greens without skimping on that creamy, cheesy goodness, you’re in the right place. This Baked Broccoli Mac and Cheese Recipe is one of my absolute favorites to make when I want something easy but special. It’s got that ooey-gooey cheese sauce we all love, plus tender broccoli for a little veggie boost. Trust me, once you try this, it might just become your new family favorite!

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Why This Recipe Works

Balanced Flavors: Sharp cheddar cheese pairs perfectly with lightly steamed broccoli to create a dish that’s rich but not overwhelming.
Perfect Texture: Cooking pasta just slightly under al dente keeps it from turning mushy after baking.
Creamy, Not Watery: The thick, velvety cheese sauce made from a homemade roux ensures that every bite is indulgent and satisfying.
Crunchy Topping: The mix of cheddar and seasoned panko breadcrumbs gives a crispy contrast that turns plain mac and cheese into something extraordinary.

Baked Broccoli Mac and Cheese, cheesy baked pasta with broccoli, healthy broccoli mac and cheese, easy baked mac and cheese, creamy broccoli pasta bake - A white rectangular baking dish filled with a baked casserole that has three visible layers: the bottom layer is a smooth pale yellow base, the middle layer contains green broccoli pieces mixed into a creamy sauce, and the top layer is golden brown melted cheese covered with a crunchy light brown breadcrumb topping. The casserole edges show some bubbling and slight browning. Around the dish on a white marbled surface are yellow pasta shells and broccoli florets, with a blue and white checkered cloth on the right side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Baked Broccoli Mac and Cheese Recipe truly lies in the harmony of simple ingredients working together. Choosing fresh broccoli and shredding your own cheese really lift the dish, but I’ll also share some tips if you’re short on prep time.

Medium shell pasta: Its shape holds cheese sauce beautifully, and cooking it just shy of al dente prevents mushiness in the oven.
Fresh broccoli: Blanching it quickly keeps it vibrant and tender but still crisp, blending well with creamy cheese.
Salted butter: Adds richness and helps build a smooth roux for the sauce base.
Flour: Works as a thickening agent in the roux, essential for a luscious sauce.
Whole milk: Creamy but light enough to keep the cheese sauce silky without heaviness.
Kosher salt: Enhances all the flavors just right.
Ground black pepper: Adds a little bite and depth to balance the richness.
Garlic powder: Subtle savory note that makes the sauce more complex without overpowering.
Ground nutmeg: A tiny pinch adds warmth and rounds out the cheese flavor beautifully.
Sharp cheddar cheese: I always shred mine fresh because it melts better, but store-bought pre-shredded works in a pinch.
Seasoned panko breadcrumbs: Give the topping that perfect crispness and a touch of seasoning to finish the dish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Baked Broccoli Mac and Cheese Recipe is a great starting point, but also super adaptable. You can add your own twists without losing that classic comfort-food vibe.

Variation: Sometimes I swap sharp cheddar for a blend of cheddar and Gruyère for a nuttier, more complex flavor. It turns out amazing!
Veggie Boost: I’ve stirred in some steamed cauliflower or peas when I want extra veggies but don’t want to overdo the broccoli.
Spice It Up: A pinch of cayenne or smoked paprika in the cheese sauce gives it a subtle kick that always surprises guests (in a good way).
Make It Gluten-Free: Try gluten-free pasta and gluten-free flour or cornstarch for the roux – it still bakes up creamy and delicious.

Step-by-Step: How I Make Baked Broccoli Mac and Cheese Recipe

Step 1: Prep Your Broccoli and Pasta

Start by bringing a pot of water to a boil and blanch your diced broccoli for just 2 minutes. This keeps it bright green and crisp-tender—don’t skip the ice bath right after draining to halt cooking immediately. Meanwhile, cook your pasta but be sure to take it off the heat 2 minutes before it reaches al dente; this little trick keeps it from getting soggy after baking and gives you that perfect bite.

Step 2: Make the Cheese Sauce (Roux Magic!)

In a medium pot, melt the salted butter over medium heat, then whisk in the flour until smooth with no lumps. This roux has to cook for about 2 minutes to take out that raw flour taste. Next, whisk in the whole milk along with salt, pepper, garlic powder, and just a pinch of nutmeg. Keep whisking nonstop over medium heat for about 5-7 minutes until you see the sauce thickening—it should coat the back of a spoon. Then, turn off the heat and whisk in 2 cups of shredded sharp cheddar cheese until the sauce is silky smooth and ooey-gooey.

Step 3: Combine & Bake

Toss the cooked pasta and broccoli into the cheese sauce, making sure everything is coated evenly. Pour the mixture into an 11″ x 7″ baking dish, then sprinkle the top with the remaining cheddar cheese and seasoned panko breadcrumbs for that irresistible crunch. Bake uncovered at 350°F (175°C) for 20 minutes until bubbly and golden on top. Let it cool a few minutes before diving in—the cheese sauce needs a moment to set for the best texture.

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Tips from My Kitchen

Shred Your Cheese Fresh: It melts so much smoother and creamier than pre-shredded – makes all the difference in the sauce’s silkiness.
Don’t Skip the Ice Bath: I learned the hard way—your broccoli will turn dull green and mushy if you don’t cool it immediately!
Watch Your Heat: Cooking the sauce on medium is key; too hot and the milk scorches, which can ruin that beautiful creamy texture.
Breadcrumb Topping Timing: If you want a softer top, hold off on adding cheese and panko until the last 5 minutes of baking for a gentler finish.

How to Serve Baked Broccoli Mac and Cheese Recipe

Garnishes

I like to toss on a sprinkle of fresh chopped parsley or chives just before serving—it adds a pop of color and a fresh herbal note that balances the richness. Sometimes, I’ll grate a little extra sharp cheddar on top right out of the oven when it’s still hot for that extra cheesy punch.

Side Dishes

This dish is hearty, so I often go with lighter sides like a crisp green salad with a tangy vinaigrette or a refreshing cucumber tomato salad. Roasted garlic bread also makes an amazing companion if you want to dial up the indulgence.

Creative Ways to Present

For special occasions, I’ve baked individual portions in mini ramekins to make it feel a little fancy and fun. It also doubles as a great potluck dish because everyone gets their personal cheesy, broccolily treat! Sometimes I scatter some toasted almonds on top for a nutty crunch that’s surprisingly delightful.

Make Ahead and Storage

Storing Leftovers

Leftovers are fantastic if you cover them tightly and store in the fridge—they usually last about 4 to 5 days. Just be sure to give it a good stir when reheating because the cheese sauce firms up once cold.

Freezing

I’ve frozen this recipe a couple of times by portioning into freezer-safe containers before baking. When you thaw and then bake, the texture remains pretty close to fresh. Just add your crispy topping right before the bake step so it doesn’t get soggy after freezing.

Reheating

To reheat, I typically pop individual servings in the microwave, covered with a damp paper towel to trap moisture, for about 2 minutes. Alternatively, reheating in a 350°F oven for 15-20 minutes works well to get the topping crispy again.

FAQs

Can I use frozen broccoli instead of fresh for this Baked Broccoli Mac and Cheese Recipe?

Yes, you can! Just thaw and drain frozen broccoli well before adding it to the pasta. Blanching frozen broccoli isn’t necessary since it’s usually pre-cooked, but make sure it’s not watery to avoid soggy mac and cheese.
What type of cheese works best in this Baked Broccoli Mac and Cheese Recipe?

Sharp cheddar is the classic choice here because of its strong flavor and great melting properties. You can experiment with a mix of cheeses like Gruyère, mozzarella, or Monterey Jack depending on your taste, but cheddar gives you that comforting, sharp bite.
How do I prevent the sauce from getting grainy when reheating leftovers?

Reheat gently over low heat, adding a splash of milk if needed to loosen the sauce. Quick, high-heat reheating can cause the fat to separate and make the sauce grainy. Microwaving in short bursts with stirring also helps maintain creaminess.
Can I make this recipe vegan or dairy-free?

Absolutely! Swap butter for a plant-based alternative, use your favorite plant milk (unsweetened almond or oat milk works well), and opt for dairy-free cheese shreds that melt well. You might need to tweak thickening a bit with cornstarch instead of flour.

Final Thoughts

This Baked Broccoli Mac and Cheese Recipe really hits all the right notes for me: creamy, cheesy, with just the right bit of crunch and a veggie boost that feels guilt-free. It’s the kind of dish I feel happy making any day of the week because it delights everyone at the table with minimal fuss. I hope you enjoy making and eating it as much as I do – I’m betting it’ll become a regular in your rotation, too!