Broccoli Mac and Cheese
Posted Feb 25, 2026
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This broccoli mac and cheese recipe is an easy weeknight dinner the whole family will love. With a creamy cheese sauce and lots of fresh broccoli, this broccoli macaroni and cheese is easy to make with 8 ingredients in 30 minutes!
I’m mildly famous for my easy homemade mac and cheese recipe – and this broccoli mac and cheese is just as delicious with a little added nutrition!
I took my favorite recipe, added some par-cooked broccoli and it’s a quick and easy lunch or dinner ready in under 30 minutes.
Broccoli Mac and Cheese: Ingredients & Substitutions
- Macaroni. Use your favorite pasta shapes – wheels, shells, elbows, etc.
- Salted butter. Unsalted butter also works well.
- Flour. a gluten-free flour can be used (plus gluten-free pasta) to make this recipe gluten-free.
- Whole milk. I suggest high-fat dairy like whole milk, half and half or heavy cream – or a 2 cup mixture of these.
- Sour cream. full-fat greek yogurt works in place of sour cream.
- Cheese. Use your favorite variety of shredded cheese – cheddar, gouda, etc.
- Broccoli. fresh broccoli yields the best results, although frozen can be used with some slightly different instructions. If using frozen, blanch until it’s just warmed through. Then drain well so the sauce doesn’t get runny.
How to Make Broccoli Mac and Chese
We’ll walk through this recipe together step-by-step, and don’t forget to watch the video.
Blanch the Broccoli
The first step in this recipe is to blanch – or partially cook – the broccoli. Do this by bringing some water to a boil, then adding the broccoli. Cook for a few minutes or until the broccoli is bright green.
Then, drain it in a colander and immediately rinse with cold water to stop the cooking process. Set it aside.
It’s important to cook the broccoli first. I tried just tossing raw broccoli into the mac and cheese and it didn’t cook enough.
Make the Broccoli Mac and Cheese
Next, cook the macaroni in salted water until al dente. Drain but do not rinse.
While the pasta is cooking, make the cheese sauce. Start by combining the flour and salt in a small bowl so it’s ready to go.
Then, melt the butter and whisk in the flour mixture.
Cook for 1 minute until the mixture is bubbly and slightly brown. Then pour in the whole milk.
Whisk until the mixture in smooth, then add the sour cream.
Again, whisk until smooth. Cook over medium heat, whisking often until the sauce is slightly thickened and lightly coats the back of a spatula.
Then, reduce the heat to low, add the shredded cheese and whisk it in until it’s melted and the sauce is smooth.
Then, stir in the cooked pasta and broccoli. Cover and let it sit for 3-5 minutes before serving.
Serve
Serve this broccoli macaroni and cheese warm as a meal in itself, or as a side dish to your favorite main dish recipes like meatloaf, pot roast, etc.
Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop. You may need to add a Tablespoon or two of milk when you reheat to restore the creamy consistency.
Broccoli Mac and Cheese Recipe FAQS
Yes you can. Fresh broccoli is the best, but frozen broccoli works great too. If using frozen, blanch until it’s just warmed through. Then drain well so the sauce doesn’t get runny.
The key to preventing mushy broccoli is to blanch it then rinse thoroughly with cold water to stop it from cooking. Overcooking the broccoli is what makes it mushy.
Cheddar cheese and gouda are my favorites. You can also use pepper jack for a spicier version.
If you want to prep it ahead of time, I suggest making the cheese sauce in advance and then storing it in the refrigerator. Then, cook the pasta and broccoli, reheat the sauce and mix everything together.
Yes, you can serve it with grilled chicken, meatballs, chicken meatballs, bacon, or add cooked beans.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Broccoli Mac and Cheese
Video
Ingredients
- 16 ounces elbow macaroni
- 4 Tablespoons salted butter
- 4 Tablespoons all-purpose flour
- 1 teaspoon fine sea salt
- 2 cups whole milk
- ½ cup sour cream
- 12 ounces cheddar cheese (3 cups, shredded)
- 10 ounces broccoli
Instructions
Blanch the Broccoli
- Fill a medium saucepan with a ¼ ”layer of water at the bottom. Bring to a boil.
- Add broccoli and boil for 4 minutes, stirring halfway through.
- Drain broccoli and immediately rinse with cold water until all the broccoli is cold. Set aside.
Cook the Macaroni
- Cook elbow macaroni according to package instructions in salted water. Drain, do not rinse, and set aside.
Make the Cheese Sauce
- Mix flour and salt together in a small bowl. Set aside.
- In a medium saucepan over medium heat, melt the butter.
- Add flour mixture and whisk to combine.
- Cook for 1 minute until mixture is slightly brown.
- Add milk and whisk until the mixture is smooth.
- Add sour cream (or Greek yogurt) and whisk until smooth.
- Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.
- Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt if desired.
Assemble & Serve
- Add cooked pasta and blanched broccoli to the pot of cheese sauce and stir until the sauce is evenly distributed.
- Let it cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. Stir and serve warm!
Notes
- Macaroni. Use your favorite pasta shapes – wheels, shells, elbows, etc.
- Salted butter. Unsalted butter also works well.
- Flour. a gluten-free flour can be used (plus gluten-free pasta) to make this recipe gluten-free.
- Whole milk. I suggest high-fat dairy like whole milk, half and half or heavy cream – or a 2 cup mixture of these.
- Sour cream. full-fat greek yogurt works in place of sour cream.
- Cheese. Use your favorite variety of shredded cheese – cheddar, gouda, etc.
- Broccoli. fresh broccoli yields the best results, although frozen can be used with some slightly different instructions. If using frozen, blanch until it’s just warmed through. Then drain well so the sauce doesn’t get runny.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
