Broccoli Mac and Cheese Recipe

Mixing broccoli mac and cheese with a wooden spoon.

This creamy homemade mac and cheese recipe pairs broccoli with cheesy sauce and tender pasta for a family-friendly favorite that's perfect as a main course or side dish!

Course Entrees

Cuisine American

Keyword 30 minute dinner, broccoli mac and cheese, cheesy broccoli pasta, cheesy pasta, easy weeknight dinner, mac and cheese

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 579kcal

Author Wendie Williams

Ingredients

4 tablespoon butter
4 tablespoons flour
2 cup chicken stock
3 cups whole milk
1 cup heavy cream
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper optional
12 ounces medium shell pasta 4 cups dried
4 ounces velvetta cheese cut into 1-inch pieces
3 cups broccoli cut into bite-sized pieces
2 cups sharp cheese shredded
2 cups mozzarella cheese shredded

Instructions

Heat a pot on medium-high heat and add the butter.
Once melted add in the flour and whisk for about 30 seconds.
Whisk in the chicken stock until smooth, then add in the milk and heavy cream along with the mustard, paprika, onion powder, garlic powder, salt, pepper, and cayenne until combined. Bring to a low boil.
Add in the dried pasta and Velvetta cheese, stir, and let cook uncovered for 7-8 minutes. Stirring occasionally.
Add in chopped broccoli and cook another 4-5 minutes or until pasta is cooked to your preference.
Remove from the heat and add in the shredded cheese, stir until everything is combined and melted. The sauce will thicken as it cools.
Add more salt and pepper to taste and serve!

Notes

Any shortcut pasta will work.

Make sure broccoli is cut into even bite-sized pieces for even cooking.

Store leftovers in an airtight container for 3-4 days in the fridge.

Nutrition