Broccoli is my favorite vegetable. And Lord knows that I love pasta. So really, this recipe was only a matter of time. I had been wanting to write up a recipe for an easy and delicious stove-top mac and cheese for a while now. Sitting in my refrigerator was about 15 pounds of broccoli and I figured, “why not throw some in with my mac and cheese?” I wanted to make this recipe as quick and easy as possible. And this Broccoli Mac and Cheese is exactly that. Quick and easy. And cheesy and delicious. It’s made in one pot and is ready in about fifteen minutes. Boom.
Considering that this Broccoli Mac and Cheese is made from scratch, it’s absolutely mind-blowing that it takes just a few more minutes to make than a less-delicious boxed version. I mean, even Kraft takes 8-10 minutes when it’s all said and done. And there’s no packet of powdered cheese with my version. Have I made my case? Cause I feel like I have.
If you still have any doubts, just take a look at that picture? Um, yes, please. While I made this for lunch, this would totally be acceptable as a dinner. Or even a side dish to an entree. It’s also extremely versatile. Don’t like broccoli? Don’t add it. Add in more vegetables, other vegetables. Add in a protein. Grilled chicken would be great in this as well. Whatever way you do it, it will be totally delicious.
Let me show you how I made this Broccoli Mac and Cheese 👇🏻
Bring a large pot of water to a rolling boil. Add some salt and 8 oz of pasta shells. You can use any pasta though.
Cook the pasta for 5 minutes and then add 2 cups of broccoli florets to the water as well. Cook them together with the pasta for another 3 minutes until the broccoli is crisp-tender and the pasta is al dente.
Drain the pasta and the broccoli in a colander. Add one tbsp of butter to keep the pasta from sticking. Leave the pasta and broccoli in the colander while you prepare the cheese sauce in the pot.
Melt 3 tbsp of butter (in the same large pot) over medium heat. Add 3 tbsp of AP flour.
Whisk the flour constantly until it’s incorporated in the butter and there are no lumps. Cook the flour for 2 minutes, whisking constantly.
Slowly add 1 1/2 cups of milk. I actually used 1 cup of 1% and 1/2 cup of heavy cream. You can use any milk that you like. Probably the thicker, the better though. Whisk the milk until it’s smooth and there are no lumps.
Let it cook and thicken for a few minutes. And then add 1/4 tsp of garlic powder, 1/4 tsp of dried mustard, 1/4 tsp of black pepper, and 1/2 tsp of salt. Stir.
Add 2 cups of shredded cheddar. Personally, I prefer to shred my own cheese. It melts so much nicer and smoother. Stir until it melts.
Add the pasta and broccoli back the the pot. Stir until the broccoli and shells are coated in the cheese sauce. Remove the pot from the heat.
I added in another 1/2 cup of shredded cheddar at the end. Just to make it that much cheesier. I suppose that you don’t have to do this. But we are making a Broccoli Mac and CHEESE.
Stir until the cheese is melted. And that’s it. Ta-Da! Scoop some into bowls and devour!
Enjoy all of it’s cheesy glory.
Note: I made this for myself for a lunch, but this would totally make a fantastic dinner as well. It’s very versatile. Add some grilled chicken to it or some ham. Maybe toss in some other vegetables. Make it your own.
Enjoy!!
These are the recommended products that I used to make this delicious recipe! These are products that I not only use, but products that I love.
Broccoli Mac and Cheese
Ingredients
- 4 Tbsp Unsalted Butter, divided
- 8 Oz Shells Pasta
- 2 Cups Broccoli Florets
- 3 Tbsp AP FLour
- 1 1/2 Cups Milk
- 2 1/2 Cups Sharp Cheddar, shredded
- 1/4 Tsp Dry Mustard
- 1/4 Tsp Garlic Powder
- 1/2 Tsp Salt + more for salting cooking water
- 1/4 Tsp Black Pepper
Instructions
- Bring a large pot of water to boil over high heat. When the water is at a rolling boil, add some salt and then add the pasta shells.
- Cook the pasta shells for 5 minutes and then add the broccoli florets to the water as well. Cook both, together, for another three minutes and then drain in a colander.
- Add 1 tbsp of butter to the shells and pasta while in the colander so they don‘t stick together.
- To the large empty pot, add 3 tbsp of butter over medium heat and melt. Next add 3 tbsp of flour, whisking constantly so that there are no lumps. Cook the flour for 2 minutes, whisking constantly.
- Slowly add the milk, whisking constantly until all the milk is added and smooth (no lumps). Let the milk cook for a few minutes until it has thickened. Add the salt, pepper, garlic powder, and dried mustard. Stir.
- Add 2 cups of the cheese and stir until it has melted. Add the shells and broccoli back the pot and stir until they are coated. Remove from heat.
- Add in the remaining 1/2 cup of cheese and stir. Serve warm. Enjoy!
Looking for a more traditional Mac and Cheese. Check out this delicious recipe 👇🏻
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.