This Broccoli Mac and Cheese is baked in a creamy, sharp cheddar sauce and finished with a rich, buttery cracker topping for a crunchy contrast. It’s easy to prepare, full of flavor, and works equally well as a main course or a side dish for holidays and weeknights alike.
Table of contents
- What makes this recipe the best?
- Ingredients
- Instructions
- Recipe tips
- Dietary options
- Storage and reheating
- What to serve it with
- More cheesy recipes
This dish grew from a popular broccoli cheese casserole and was adapted into a baked mac and cheese that keeps the comforting flavors everyone loves while adding pasta for a heartier meal. The result is a family-friendly casserole that’s welcomed at holiday tables and weeknight dinners alike.
What makes this recipe the best?
- Creamy, flavorful cheese sauce: Sharp cheddar melds with half-and-half and a balanced spice blend to make a smooth, rich sauce.
- Buttery crunchy topping: Crushed buttery crackers combined with melted butter and a bit of cheese add texture and flavor to every bite.
- Perfect bake: The pasta and broccoli stay coated and creamy while the topping becomes golden and crisp—delicious contrast in every spoonful.
Preparation takes about 20 minutes, so this is an easy recipe to pull together for a quick dinner or to include on your holiday menu.
Ingredients
- Macaroni or other small pasta – 16 ounces; shells, rotini or small penne also work.
- Unsalted butter – used for the roux and for the topping. Using unsalted butter lets you control the final seasoning.
- All-purpose flour – 1/4 cup to make a roux that thickens the sauce (or 2 tablespoons cornstarch for a gluten-free swap).
- Salt, black pepper, garlic powder and paprika – these season the sauce and enhance the cheddar.
- Mustard powder – a small but important ingredient that brightens the sauce; you can substitute 2 teaspoons Dijon mustard if needed.
- Half-and-half – 3 cups for a luxuriously creamy sauce. Heavy cream will also work; milk is less creamy and is not recommended here.
- Shredded sharp cheddar – about 6 to 6¼ cups shredded, divided. Freshly grated cheese melts best; avoid pre-shredded varieties when possible.
- Fresh broccoli florets – about 1 pound, broken into bite-sized pieces. Fresh gives the best texture, but thawed, drained frozen broccoli can be used if necessary.
- Buttery round crackers (Ritz-style) – about 30 crackers, crushed for the topping (or 1 cup breadcrumbs).
Instructions
Below are clear, step-by-step instructions to make this broccoli mac and cheese. Read through once before you begin so everything flows smoothly.
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- In a large skillet or Dutch oven over medium-high heat, melt 1/4 cup unsalted butter. Whisk in the flour to form a smooth roux and cook briefly to remove the raw flour taste.
- Add salt, black pepper, garlic powder, paprika and mustard powder to the roux and stir for 1–2 minutes to bloom the spices.
- Reduce heat to medium-low and slowly whisk in the half-and-half. Allow the mixture to simmer gently for 6–8 minutes, stirring occasionally, until it thickens slightly.
- Turn off the heat and stir in 6 cups of shredded cheddar, reserving about 1/4 cup for the topping. Stir until the cheese melts and the sauce is smooth and creamy.
- Add the cooked pasta and broccoli florets to the sauce and toss gently so everything is evenly coated.
- Transfer the mac and cheese mixture to a 9″x13″ casserole or similar baking dish.
- In a small bowl, combine 1/4 cup melted butter with crushed buttery crackers and the reserved 1/4 cup shredded cheddar. Sprinkle this mixture evenly over the casserole.
- Bake at 350°F for about 30 minutes, until the topping is golden and the casserole is hot and bubbly. Let rest a few minutes before serving.
Recipe tips
- You can assemble this dish up to 3 days ahead and keep it covered in the refrigerator. Add the cracker topping just before baking so it stays crisp.
- If using frozen broccoli, fully thaw and pat it dry before adding so extra water doesn’t thin the sauce.
- There’s no need to blanch fresh broccoli first; adding it raw keeps the florets firm and prevents them from becoming mushy after baking.
- To vary the flavor, substitute 2 cups of cheddar with 2 cups of gruyère or Swiss for a nuttier, more complex sauce.
Dietary options
Gluten free: Use gluten-free pasta and replace the 1/4 cup flour in the roux with 2 tablespoons cornstarch (cornstarch thickens more strongly than flour). For the topping, substitute 1 cup gluten-free panko or gluten-free breadcrumbs for the crushed crackers.
Vegetarian: This recipe is vegetarian as written, since it uses no meat products. To keep it strictly meat-free, avoid adding bacon or pulled pork.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 6 days.
Oven: Reheat in an oven-safe dish covered with foil at 350°F for 20–25 minutes, until heated through.
Microwave: Reheat individual servings for 2–3 minutes, stirring once midway to distribute heat.
What to serve it with
This broccoli mac and cheese makes a versatile side or a satisfying main. It pairs well with grilled or roasted proteins and smoky flavors.
- Grilled marinated steaks
- Smoked pork chops or pulled pork
- Roasted prime rib or smoked turkey
- BBQ chicken or smoked tri-tip
- Grilled chicken thighs or a simple green salad to balance the richness
To make it a heartier meal, stir in 1–2 cups of shredded rotisserie chicken, cooked pulled pork, or crumbled cooked bacon before baking.
More cheesy recipes
If you enjoy this mac and cheese, try other easy, cheesy favorites like:
- Cheesy Pull Apart Rolls
- Cajun Mac and Cheese
- Cheesy Grilled Potatoes
- Buffalo Cheesy Meatloaf
- Cheesy Baked Taco Dip
- Buffalo Chicken Pasta
Cheesy Pull Apart Rolls
Cajun Mac and Cheese
Cheesy Grilled Potatoes
Recipe: Broccoli Mac and Cheese
Ingredients
- 16 ounces macaroni noodles
- 1/4 cup unsalted butter
- 1/4 cup flour (or 2 tablespoons cornstarch for GF)
- 3 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons mustard powder
- 3 cups half-and-half
- 6 1/4 cups shredded cheddar cheese, divided
- 1 pound fresh broccoli florets, chopped into small pieces
Buttery Cracker Topping
- 1/4 cup unsalted butter, melted
- 30 buttery crackers, crushed (about 1 cup breadcrumbs)
Instructions
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- Melt 1/4 cup butter in a large skillet or Dutch oven over medium-high heat, then whisk in the flour to form a roux.
- Stir in salt, pepper, garlic powder, paprika and mustard powder and cook 1–2 minutes.
- Lower heat to medium-low and slowly whisk in the half-and-half. Simmer 6–8 minutes, stirring occasionally, until slightly thickened.
- Turn off the heat and stir in 6 cups shredded cheddar, reserving 1/4 cup for the topping, until the sauce is smooth.
- Add the cooked noodles and broccoli; toss to coat evenly in the cheese sauce.
- Transfer to a 9″x13″ baking dish.
- Mix the melted butter, crushed crackers and reserved cheese, then sprinkle over the casserole.
- Bake for 30 minutes, until bubbly and the topping is golden.
Notes
- This recipe comfortably serves 6 as a main dish or 8–10 as a side; it can stretch to feed more if served alongside other dishes.
- Assemble up to 3 days ahead and refrigerate, but add the cracker topping just before baking for best texture.
- If using frozen broccoli, thaw and pat dry to avoid extra moisture in the casserole.
- No need to blanch fresh broccoli—adding it directly keeps it firm after baking.
- For a gluten-free version, use GF pasta, replace flour with 2 tablespoons cornstarch, and swap crackers for gluten-free panko.
- Store leftovers refrigerated up to 6 days. Reheat in the oven at 350°F for 20–25 minutes (covered) or microwave single servings for 2–3 minutes.
Nutrition Facts (per serving, approximate)
Calories: 888 kcal | Carbohydrates: 64 g | Protein: 34 g | Fat: 56 g | Saturated Fat: 31 g | Sodium: 1629 mg | Fiber: 4 g