Broccoli and Cheddar Macaroni and Cheese Recipe

Name: Broccoli and Cheddar Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: coarse salt; 1 lb elbow macaroni or 1 lb cavatappi pasta; 2 ½ cups broccoli florets; 1 tablespoon extra virgin olive oil; 2 tablespoons unsalted butter; 1 small onion, finely chopped; 3 tablespoons all-purpose flour; ½ teaspoon cayenne pepper; 1 teaspoon paprika; 3 cups whole milk; 1 cup chicken stock; 3 cups grated yellow sharp cheddar cheese; 1 tablespoon Dijon mustard; fresh ground black pepper

Servings: persons

coarse salt
1 lb elbow macaroni or 1 lb cavatappi pasta
2 ½ cups broccoli florets
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 small onion, finely chopped
3 tablespoons all-purpose flour
½ teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups grated yellow sharp cheddar cheese
1 tablespoon Dijon mustard
fresh ground black pepper

1
Bring a large pot of water to a boil; add in salt to season the cooking water; add in the pasta.
2
Cook for 5 minutes; then add in the broccoli and cook for 3 minutes or until the pasta is cooked al dente and the florets are just tender; drain well and return to the pot.
3
While the pasta is cooking, heat a medium saucepan over med-low heat.
4
Add in olive oil and heat with the butter until the butter melts.
5
Add in the onions; cook for 3-5 minutes to sweat them out and turn the juices sweet.
6
Increase the heat a bit, then whisk in the flour, cayenne, and paprika.
7
Whisk together until the roux bubbles up, then cook for 1 minute more.
8
Whisk in the milk and stock; increase the heat a bit higher to bring the sauce to a quick boil.
9
Once it bubbles, drop the heat back to a simmer and cook 3-5 minutes or until the sauce thickens.
10
Add in the cheese to the thickened sauce and stir to melt the cheese.
11
Stir in the mustard and season with salt and pepper to taste.
12
Pour over the broccoli and cooked pasta; toss to combine.
13
Adjust seasonings, transfer to a large platter and serve.

1160

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: coarse salt, 1 lb elbow macaroni or 1 lb cavatappi pasta, 2 ½ cups broccoli florets, 1 tablespoon extra virgin olive oil, and more.

Yes, Broccoli and Cheddar Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Broccoli and Cheddar Macaroni and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions