Creamy Broccoli Mac and Cheese

This creamy broccoli mac and cheese transforms ordinary pasta night into something special with its velvety sauce and nutritious green addition. I've been making this for years as my go-to solution for picky eaters who need more vegetables in their diet.

I first created this recipe during a particularly hectic weeknight when I needed something quick that would please everyone. What started as a simple way to use up leftover broccoli has become our most requested family dinner.

Ingredients

• Pasta shells: Their medium size perfectly catches the creamy sauce in every bite
• Butter: Creates the rich base for our sauce
• Garlic and shallot: These aromatics add depth and complexity that elevates the dish
• All purpose flour: Works as our thickening agent for the perfect sauce consistency
• Whole milk and half and half: The combination creates the ultimate creamy texture
• Dijon mustard: Adds a subtle tang that balances the richness
• Kosher salt and black pepper: Season to taste for perfect flavor
• Broccoli florets: Adds nutrition, color and texture
• Extra-sharp cheddar cheese: Choose a quality aged cheddar for the best flavor profile

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add pasta shells and cook according to package directions until al dente, usually about 8 minutes. Be careful not to overcook as the pasta will continue cooking slightly when added to the sauce. Drain thoroughly but do not rinse to maintain the starchy exterior that helps the sauce adhere.

Create the Roux:

Melt butter in a large cast iron skillet over medium high heat until foaming subsides. Add minced garlic and shallot, stirring continuously to prevent burning. Cook until fragrant and translucent, about 2 minutes. The aroma will intensify when they're properly cooked.

Make the Sauce Base:

Sprinkle flour over the butter mixture and whisk constantly for about 1 minute until it turns light golden brown and smells slightly nutty. This cooking step removes the raw flour taste and creates the foundation for a smooth sauce.

Build the Cheese Sauce:

Gradually pour in milk and half and half while whisking vigorously to prevent lumps from forming. Add the Dijon mustard and continue whisking until the mixture begins to thicken, about 3-4 minutes. You'll know it's ready when the sauce coats the back of a spoon. Season with salt and pepper to taste.

Combine Everything:

Add the drained pasta, chopped broccoli, and grated cheese to the sauce. Stir continuously for 3-4 minutes until the cheese is completely melted and the broccoli is bright green and slightly tender. The residual heat will cook the broccoli to perfect crisp-tenderness.

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The Dijon mustard is my secret ingredient here. I discovered its importance completely by accident when I ran out of dry mustard powder. The subtle tangy note it adds cuts through the richness of the cheese sauce perfectly, elevating the entire dish without being detectable as mustard.

Perfectly Cooked Broccoli

The key to this dish is adding the broccoli at just the right moment. By adding it to the hot cheese sauce with the pasta, the florets cook just enough to become tender while maintaining their bright green color and slight crunch. If you prefer softer broccoli, you can blanch it in the pasta water for the last minute of cooking before draining.

Make-Ahead Options

This broccoli mac and cheese can be prepared up to two days ahead and stored in the refrigerator. To reheat, add a splash of milk and warm gently on the stovetop over medium-low heat, stirring occasionally. For an extra special touch, transfer to a baking dish, top with additional cheese and breadcrumbs, and broil until golden and bubbly.

Customization Ideas

While this recipe is perfect as written, it welcomes adaptations based on what you have available. Try swapping cauliflower or peas for broccoli, or add diced ham or crispy bacon for a heartier meal. The cheese can be varied too. Gruyère adds sophistication, while a bit of cream cheese increases creaminess. Consider adding a pinch of smoked paprika or cayenne for a subtle heat that complements the rich sauce.

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Frequently Asked Questions

→ How can I make the dish even creamier?

You can add more half and half or an extra splash of heavy cream while whisking the sauce for a creamier consistency.

→ Can I use other types of cheese?

Yes, while extra-sharp cheddar is recommended, you can substitute or mix with cheeses like Gruyere, mozzarella, or Monterey Jack.

→ How can I ensure the broccoli stays tender-crisp?

Briefly steam or blanch the broccoli before adding it to the pasta and sauce to maintain a tender-crisp texture.

→ What can I use instead of medium pasta shells?

Other small pasta shapes like elbow macaroni, penne, or cavatappi work just as well for this dish.

→ Can I make this dish ahead of time?

While it’s best served fresh, you can prepare the components ahead and combine them just before serving. Reheat gently with added milk if necessary.