5.0 from 27 votes
Broccoli Mac and Cheese (One Pot!)
This Broccoli Mac and Cheese recipe is so creamy and easy to make! Serve it as a savory side dish or add chicken and make it a meal!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 771 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 Tablespoons butter
- 4 Tablespoons flour
- 2 cups milk any kind
- 2 cups half and half
- 2 cups chicken broth
- 1/2 chicken bouillon cube
- 12 ounces cavatappi pasta see below for other pasta options
- 2 ½ cups broccoli florets fresh or frozen
- 4 cups sharp cheddar cheese shredded from a block.
Optional seasoning: [1/4 teaspoon each]: Onion Powder, Garlic Powder, and Paprika.
Instructions
- Note: If using frozen broccoli, thaw it and pat it dry prior to adding it to the pasta.
- Shred the cheese and set aside. It should be near room temperature when added to the pasta. I use Heluva Good! Sharp Cheddar. It melts well and the flavor is great.
- Melt the butter in a large saucepan over medium heat. Gradually whisk in the flour. Continue to whisk for about 3 minutes, until it turns golden.
- Slowly half and half/milk a bit at a time, whisking as you do so. Add chicken broth, chicken bouillon, and optional seasonings.
- Bring to a boil and stir in the pasta. Reduce heat to a gentle bubble. Stir occasionally, uncovered, for about 7 minutes. Add broccoli and stir to combine. Cover and cook for 4 more minutes or until pasta is cooked through.
- Remove from heat. Gradually sprinkle in the shredded cheddar. Use a silicone spatula to gently combine as you do so. Serve!
Cup of Yum
Notes
- Pro Tips:
- Make Ahead Method:
- Shred the cheese from a block, it won't melt well if it's pre-shredded from a bag. Allow it to come to room temperature prior to mixing into the sauce. This is the secret to an ultimate creamy consistency.
- Cheese Options: I use Cracker Barrel Extra Sharp Yellow cheese for this recipe. A combination of Smoked Gouda, Monterey Jack, Gruyere, Fontina, and Mozzarella may also be used. Note that hard/crystalized/aged cheeses won’t melt as well.
- Pasta Options: Medium Shells, Elbow Macaroni, Rotini, Fusilli/Bow Tie Pasta may also be used, just note that the cooking times may vary slightly.
- 1/2 bouillon cube was added to this recipe on 8/27/23 as it adds more savory flavor!
- Cook the pasta until just under Al Dente.
- Transfer to a 9 x 13 casserole dish and let it cool completely. Refrigerate for 1-2 days.
- Let it sit at room temperature for 30 minutes prior to baking.
- Cover and bake for 350° for 30 minutes.
- Optional: Uncover and top with crushed Ritz crackers or melted butter + breadcrumbs. Bake for an additional 7 minutes.
Nutrition Information
Calories
771kcal
(39%)
Carbohydrates
57g
(19%)
Protein
33g
(66%)
Fat
46g
(71%)
Saturated Fat
28g
(140%)
Cholesterol
137mg
(46%)
Sodium
905mg
(38%)
Potassium
595mg
(17%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1642IU
(33%)
Vitamin C
40mg
(44%)
Calcium
756mg
(76%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 771
% Daily Value*
| Calories | 771kcal | 39% |
| Carbohydrates | 57g | 19% |
| Protein | 33g | 66% |
| Fat | 46g | 71% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 137mg | 46% |
| Sodium | 905mg | 38% |
| Potassium | 595mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1642IU | 33% |
| Vitamin C | 40mg | 44% |
| Calcium | 756mg | 76% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.