Creamy Broccoli Mac and Cheese

This ultra-creamy broccoli mac and cheese is the ultimate comfort meal you can get on the table in just half an hour. It is my favorite way to sneak more greens into weeknight dinners and always gets rave reviews from both kids and adults.

The first time I made this was late on a rainy weeknight when my family craved something cozy. Now it is a regular request and even picky eaters go back for seconds.

Ingredients

• Medium pasta shells: These hold onto the cheesy sauce and are easy for little hands to pick up Look for bronze cut pasta for the best texture
• Unsalted butter: Gives richness to both the sauce and the aromatics Choose a high-quality butter for best flavor
• Garlic: Fresh cloves add depth and warmth Avoid pre-minced for the freshest taste
• Shallot: Delicate and sweeter than onion gives a gentle savory flavor Pick firm dry shallots with no soft spots
• All-purpose flour: Thickens the sauce into that classic creamy consistency Sift if lumpy
• Whole milk: Base for the cheese sauce Choose whole milk for creaminess without being too heavy
• Half and half: Adds luxe creaminess without overwhelming the cheese flavor
• Dijon mustard: Lifts the cheese and adds zip Go for a smooth French Dijon
• Kosher salt and freshly ground black pepper: For perfectly seasoned sauce Use fresh cracked pepper if possible
• Broccoli florets: Fresh broccoli gives both color and nutrition Pick tight green crowns with no yellowing
• Extra-sharp cheddar cheese: The sharper the better for flavor Grate it yourself for smoothest melting

Step-by-Step Instructions

Cook the Pasta:

Boil the pasta shells in a large pot of salted water Just until tender so they hold their shape Drain well and set aside

Sauté Aromatics:

Melt butter in a large cast iron skillet over medium high heat Add garlic and shallot Cook while stirring constantly for about two minutes until the kitchen smells amazing

Make the Roux:

Sprinkle the flour into the skillet Stir and cook for one minute so the flour begins to toast and turns golden This step is what keeps the sauce from being floury

Build the Sauce:

Slowly whisk in whole milk half and half and Dijon mustard Continue whisking for three to four minutes Let it gently thicken If it looks a little too thick add a splash more milk

Season:

Taste and adjust with kosher salt and fresh black pepper Season generously since cheese and broccoli need a well-balanced sauce

Bring It All Together:

Mix in the cooked pasta broccoli florets and grated cheddar Stir and let the cheese melt and everything mingle for three to four minutes The cheese sauce should be clingy and the broccoli vivid green

Serve Hot:

Spoon into bowls while everything is still dreamy and gooey This dish is at its best fresh from the pan

Save

My favorite part is the melty cheese that hugs each shell My kids love helping sprinkle extra cheddar on top and sneaking broccoli bites straight from the pan It has become a tradition to make this during the first cold snap every fall

Storage Tips

Leftovers keep well in the fridge for up to three days Make sure to cool completely before transferring to an airtight container For best results warm gently on the stovetop with an extra splash of milk to keep everything creamy If you want to freeze small portions wrap tightly but the texture may become slightly less creamy after thawing

Ingredient Substitutions

You can swap the cheddar for your favorite good melting cheese Monterey Jack or Gruyere work beautifully Try using whole wheat pasta shells to up the fiber or use cauliflower florets if broccoli is not available For a lighter version use all milk in place of the half and half

Serving Suggestions

This mac and cheese is perfect on its own for a cozy lunch Add a crisp green salad and a squeeze of lemon for brightness If you want extra protein stir in some shredded rotisserie chicken or roasted chickpeas It is a great addition to a casual potluck or even a fun holiday side

Cultural Context

Mac and cheese has roots in both Southern comfort food and classic French cuisine The creamy cheese sauce technique is borrowed from béchamel Broccoli mac and cheese is a modern American favorite marrying nutrition with nostalgia

Recipe Questions

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Just thaw and drain before adding to ensure your sauce stays creamy.

→ What type of pasta is best for this dish?

Medium shells are ideal as they hold the creamy cheese sauce, but elbow macaroni or penne also work nicely.

→ How can I make the sauce extra smooth?

Whisk gradually when adding dairy and cheese, and avoid high heat to prevent curdling or graininess.

→ Can I make this dish ahead of time?

Yes, assemble and refrigerate. Reheat gently with a splash of milk to restore creaminess before serving.

→ What cheese alternatives can I try?

Try Gruyère, Monterey Jack, or a mild Swiss for a different flavor profile while keeping the sauce creamy.