If you’re craving that perfect comfort food that hits all the right notes, you’ve got to try this Baked Broccoli Mac and Cheese Recipe. It’s creamy, cheesy, and packed with tender broccoli so it feels a little less guilty — plus, that crispy golden top? Pure magic. Trust me, once you make this, it just might become your go-to weeknight dinner or potluck hero.

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Why This Recipe Works

Balanced Flavors: Sharp cheddar and warm spices like nutmeg bring a rich depth without overwhelming the broccoli.
Perfect Texture: Pasta is cooked just shy of al dente, then baked with a crunchy panko topping for contrast.
Simple Techniques: A classic roux-based cheese sauce made easy, even if you’re not a seasoned cook.
Family Friendly: Sneaking in broccoli makes it a crowd-pleaser for both adults and kids, without the fuss.

Baked Broccoli Mac and Cheese, Broccoli Mac and Cheese, Cheesy Broccoli Pasta Bake, Baked Mac and Cheese with Broccoli, Easy Broccoli Mac and Cheese - A white rectangular baking dish filled with a baked casserole that has three visible layers: the bottom layer is a smooth pale yellow base, the middle layer contains green broccoli pieces mixed into a creamy sauce, and the top layer is golden brown melted cheese covered with a crunchy light brown breadcrumb topping. The casserole edges show some bubbling and slight browning. Around the dish on a white marbled surface are yellow pasta shells and broccoli florets, with a blue and white checkered cloth on the right side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Baked Broccoli Mac and Cheese Recipe plays a distinct role in crafting that luscious, satisfying dish. From the sharp cheddar to the nutmeg, here’s why these come together so well—and my tips for picking the best.

Medium shell pasta: The shape grabs onto sauce perfectly; cook it a bit less than al dente so it doesn’t overcook in the oven.
Fresh broccoli: Blanching keeps it bright, crunchy, and cuts down baking time.
Salted butter: Adds depth to the roux — I usually skip extra salt here because it’s already seasoned.
Flour: The base of your roux that thickens the sauce flawlessly.
Whole milk: Makes the sauce creamy without heaviness, and avoids that chalky texture skim milk can cause.
Kosher salt, black pepper, garlic powder: The simple seasonings that lift all the flavors without stealing the show.
Nutmeg: Just a pinch adds a subtle warmth that brings the cheese sauce to life.
Sharp cheddar: The star of the show — I shred mine fresh because it melts better and tastes fresher.
Seasoned panko bread crumbs: Provides that crave-worthy golden crunch on top that makes baked mac and cheese so satisfying.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Baked Broccoli Mac and Cheese Recipe is—you can make it your own in so many ways without losing that creamy, comforting feel. Feel free to swap ingredients based on your mood, what’s in your fridge, or dietary needs.

Add protein: Some crispy bacon or cooked chicken chunks turn it into a full meal I sometimes crave on busy nights.
Spice it up: A dash of smoked paprika or cayenne pepper adds a nice kick without overpowering the cheese.
Make it dairy-free: Use a plant-based milk and a dairy-free cheese alternative. The texture changes slightly but it’s still satisfying.
Seasonal veggies: Swap broccoli for cauliflower, roasted butternut squash, or sautéed mushrooms depending on the season.

Step-by-Step: How I Make Baked Broccoli Mac and Cheese Recipe

Step 1: Blanch the Broccoli

Start by bringing a pot of boiling water to the boil and dropping in your diced fresh broccoli for exactly 2 minutes. This keeps it tender yet crisp, not mushy. What I always do next is plunge the broccoli straight into an ice bath—this stops the cooking instantly and keeps that bright green color vibrant. Drain well, or the extra water can water down your sauce later.

Step 2: Cook Pasta Just Short of Al Dente

Cook the medium shell pasta according to the package, but reduce the time by 2 minutes — trust me, this little trick prevents mushy pasta after baking. After draining, keep it warm to add to the cheese sauce just after.

Step 3: Make the Roux and Cheese Sauce

Melt your butter over medium heat and whisk in flour, stirring constantly. Cook this mixture for about 2 minutes to mellow out the raw flour taste—this is key for that silky sauce I promise you’ll crave. Next, whisk in the milk along with salt, pepper, garlic powder, and a pinch of nutmeg. Keep whisking for about 5-7 minutes until your sauce thickens and coats the back of a spoon. The final step? Turn off heat and whisk in 2 cups of shredded sharp cheddar until smooth and melty.

Step 4: Combine & Bake

Mix your cheese sauce with the drained pasta and broccoli, then spread it evenly into your baking dish. Sprinkle the remaining shredded cheese and seasoned panko bread crumbs on top—that crunchy topping is everything. Bake uncovered at 350°F (175°C) for about 20 minutes until bubbly and golden. Let it cool for just a few minutes, and then dive in.

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Pro Tips for Making Baked Broccoli Mac and Cheese Recipe

Don’t Skip the Ice Bath: Stopping broccoli in cold water keeps it vibrant and crisp, rather than mushy and dull.
Control Your Sauce Heat: Medium heat prevents the milk from scalding and keeps the sauce smooth and creamy.
Fresh Shredded Cheese Melts Best: Shred your cheese fresh for a better melt and flavor, but pre-shredded works fine too.
Save the Topping for Last: If you want extra crunchy topping, add the panko and cheese near the final 5 minutes of baking.

How to Serve Baked Broccoli Mac and Cheese Recipe

Garnishes

My favorite garnish is a sprinkle of fresh chopped parsley or chives right before serving—it adds a pop of color and a little fresh brightness to balance the cheesy richness. A tiny drizzle of olive oil or a pinch of crushed red pepper flakes also makes it feel extra special.

Side Dishes

This baked broccoli mac and cheese pairs beautifully with a crisp green salad or roasted tomatoes. Sometimes I add some garlic bread on the side if we want a carb overload party—it’s never a bad idea!

Creative Ways to Present

For a cozy potluck or family dinner, serve this in individual ramekins topped with a tiny sprig of herb for that “restaurant chic” vibe. I’ve also turned this into a fun brunch dish by adding crispy fried onions on top and serving with a side of sautéed mushrooms.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well tightly covered in the fridge for up to 5 days. I recommend storing in airtight containers to prevent drying out. The broccoli stays surprisingly fresh, and it reheats beautifully without losing that creamy comfort.

Freezing

I’ve frozen this baked broccoli mac and cheese a few times successfully—just portion it into freezer-safe containers before baking or after cooling. When ready, thaw overnight in the fridge and reheat in the oven to revive the crispy topping.

Reheating

Microwave individual portions with a damp paper towel on top to keep moistness, or reheat the entire dish in a 350°F oven covered with foil for 15-20 minutes. If you want the topping crunchy again, uncover for the last 5 minutes.

FAQs

Can I use different types of cheese in this recipe?

Absolutely! While sharp cheddar gives this baked broccoli mac and cheese its classic tang, you can mix in cheeses like Monterey Jack, Gruyère, or mozzarella for different flavors and textures. Just make sure to choose cheeses that melt well for that creamy sauce.
How do I prevent the mac and cheese from becoming mushy?

Cooking your pasta slightly under al dente and draining the broccoli thoroughly are crucial. Also, avoid over-baking by sticking to the recommended 20 minutes. These steps keep the texture perfectly tender but not soggy.
Can I make this recipe ahead of time?

Yes, you can assemble this dish a few hours in advance and keep it refrigerated until you’re ready to bake. Just add the panko and cheese topping right before baking for best results.
Is there a way to make this vegan?

You can try plant-based cheeses and non-dairy milks to replicate this baked broccoli mac and cheese, but I recommend looking specifically for vegan cheese blends that melt well. Nutritional yeast and cashew cream can also help create a creamy base.

Final Thoughts

This Baked Broccoli Mac and Cheese Recipe feels like a hug in a dish — warm, cheesy, and a bit indulgent, yet it sneaks in some green goodness that makes me feel good about serving it. Whether you’re making it for picky eaters or dinner guests, it delivers every time. I’m genuinely excited for you to try it because it’s one of those recipes that brings everyone together around the table, smiling with happy, cheesy food on their plates.