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Home » Recipe Type » Pasta » Mac and Cheese
5 from 4 reviews

Baked Broccoli Mac and Cheese

40 minutes
broccoli
By: Pamela Reed
Posted:9/12/22
Updated:9/26/24
Jump to Recipe

Baked Broccoli Mac and Cheese made with elbow noodles, shredded cheese and fresh broccoli. This simple weeknight recipe is always a hit with my entire family – even picky kids! Covered in a rich layer of buttery breadcrumbs and baked to achieve cheesy perfection, this dish is pure comfort food.

fork holding baked broccoli mac and cheese.

Baked Broccoli Mac and Cheese  

Broccoli mac and cheese is one of my favorite comfort foods. I mean what’s not to love about broccoli and cheese combo (shout out to my other favs: cheesy broccoli and 15 minute broccoli mac and cheese with velveeta)?

If you’re looking for a simple homemade macaroni and cheese recipe, while sneaking in vegetables – this is it! My guess is there will be no leftovers!

Ingredients You Need

  • Elbow macaroni noodles
  • Fresh broccoli florets (you can totally use frozen broccoli if that’s all you have, just add it with the pasta!)
  • Kitchen basics: butter, all-purpose, dry mustard powder, pepper
  • Milk
  • Shredded Cheddar Cheese
  • Bread crumbs

How to Bake Broccoli Mac and Cheese

Preheat your oven before getting started. While you wait, cook the macaroni and broccoli in boiling water. Drain and place in baking dish. You can use either a 9×9 or 11×8 baking dish.

In a medium saucepan, melt butter over medium heat and slowly add the dry ingredients. Mix until smooth. Repeat for the milk and cheese.

Pour cheese sauce mixture on top of macaroni and broccoli and mix to fully coat the noodles.

Add bread crumbs on top of the mac and cheese, and bake until the cheese bubbles on top!

Serve with some sweet cornbread for a full comfort meal and enjoy!

up close of broccoli mac and cheese.

Storing Leftovers 

Store leftover mac and cheese in an airtight container and place in the refrigerator. If stored properly, it will last up to 3-4 days.

If you want to ensure it lasts longer, you can freeze it for up to 3 months. Place the mac and cheese in freezer bags or freezer-safe airtight containers. Storing it in the freezer for a later date will be great for easy meal prep on busy weeknights!

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5 from 4 reviews

Quick-Baked Broccoli Mac and Cheese

Print
Baked Broccoli Mac and Cheese made with elbow noodles, shredded cheese and fresh broccoli. This simple weeknight recipe is always a hit with my entire family – even picky kids! Covered in a rich layer of buttery breadcrumbs and baked to achieve cheesy perfection, this dish is pure comfort food.
By: Pamela Reed
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time 40 minutes minutes
serves 6

Ingredients

  • 2 cups elbow macaroni
  • 4 cups broccoli florets chopped into small florets
  • 1/2 cup butter
  • 2 tablespoons flour
  • 1 teaspoon pepper
  • 1/2 teaspoon dry mustard powder
  • 2 cups milk
  • 8 ounces shredded cheddar cheese
  • 1/4 cup bread crumbs

Instructions

  • Preheat oven to 400 degrees F.
  • Add elbow noodles and broccoli to a large pot of boiling water. Cook noodles according to the package instructions (along with broccoli). Drain pasta and broccoli and pour in 9×9 baking dish.
  • In a saucepan melt butter over medium heat. Add flour, pepper and dry mustard and continue to whisk until smooth.
  • Add milk and continue whisking until creamy and thickened.
  • Add shredded cheese and continue mixing until you have a smooth cheese sauce.
  • Pour this cheese mixture on top of pasta and broccoli in baking dish and stir to fully coat the noodles. Sprinkle bread crumbs evenly on top.
  • Bake for 25 minutes, or until the cheese is bubbly.
  • Remove from oven and allow to cool for a few minutes before serving. Enjoy!
Course: Main Course
Cuisine: American
Keyword: baked broccoli mac and cheese
Vegetarian Fall, Spring
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

Similar Recipes

  • Baked Broccoli and Cheese Sticks
  • Tomato Macaroni and Cheese
  • Broccoli Grilled Cheese Sandwich
  • 15-Minute Velveeta Mac and Cheese with Broccoli

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5 from 4 votes (4 ratings without comment)

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  1. Tammy Free says

    April 22, 2025 at 6:17 pm

    Question: can you substitute regular mustard for the dry mustard? Thank you!

    Reply
    • Pamela Reed says

      April 23, 2025 at 8:51 am

      Yes, you can substitute regular mustard for dry mustard powder in mac and cheese! Use about 1 to 1 1/2 teaspoons of prepared mustard (like yellow mustard or Dijon) to replace the 1/2 teaspoon of dry mustard powder.

      Reply
  2. Carolyn says

    July 3, 2017 at 8:02 pm

    In the oven right now! Smells and looks amazing! So creamy!!!

    Reply
    • Pamela says

      July 5, 2017 at 11:14 am

      Enjoy this mac and cheese Carolyn!

      Reply
  3. cheflouisemellor says

    June 26, 2013 at 10:54 pm

    Oooh I love broc mac n cheese… I have one on my site too!

    Reply
    • Pamela says

      June 27, 2013 at 9:28 am

      Yummy!

      Reply
  4. ashley - baker by nature says

    June 26, 2013 at 7:28 pm

    I seriously LOVE broccoli, so this baked mac and cheese situation is right up my ally! Love it! xo

    Reply
    • Pamela says

      June 26, 2013 at 10:38 pm

      Broccoli love forever! 🙂

      Reply
  5. Joy @ Baking-Joy says

    June 26, 2013 at 3:40 pm

    This looks gorgeous Pamela, I love baked pasta recipes (particularly with broccoli, best vegetable ever!)

    Reply
    • Pamela says

      June 26, 2013 at 5:04 pm

      Broccoli is a winner for sure! Thanks Joy!

      Reply
  6. Monica says

    June 26, 2013 at 2:12 pm

    Love the clear, vibrant pictures. And I always swoon at the sight of mac & cheese. I’m a fan!

    Reply
    • Pamela says

      June 26, 2013 at 5:02 pm

      Thanks Monica!

      Reply
  7. Sarah says

    June 26, 2013 at 1:56 am

    MMM, baby. I love broccolli in cheese sauce, I love mac n cheese; you KNOW i’m going to love this. Kudos to you on maintaining the perfect balance of gooey insides and crispy top!

    Reply
    • Pamela says

      June 26, 2013 at 11:00 am

      Thanks Sarah! Goo balance is so important! 🙂

      Reply
  8. Amanda @ Once Upon a Recipe says

    June 26, 2013 at 12:17 am

    I love the combination of broccoli and cheese. And let’s be real, who doesn’t love a good mac and cheese recipe? Perfect comfort food! I’m saving this recipe for a day when I need a comforting cheesy meal!

    Reply
    • Pamela says

      June 26, 2013 at 10:59 am

      Great to her Amanda, I hope you have one comforting cheesy day! 🙂

      Reply
  9. Jamie says

    June 25, 2013 at 9:12 pm

    This is one of my favorite ways to eat m&c. Adding something green to all that cheese makes me feel a little better about eating it. I usually add steamed broccoli and carrots to my fettucini alfredo too 🙂

    Reply
    • Pamela says

      June 25, 2013 at 11:20 pm

      I think adding a bit of vegetables to pasta always makes it yummier. Love adding broccoli and carrots! Yum!

      Reply
  10. Melinda's Musings says

    June 25, 2013 at 7:11 pm

    Your photos are making me hungry!! Looks delicious, although I think I may substitute the Velveeta with some real cheddar or something else. But I love the broccoli addition. Pamela, I really enjoy your blog and I nominated you on my blog today for the Liebster Award! http://www.melindadiorio.com/2013/06/liebster-award-nomination-nominees.html

    Reply
    • Pamela says

      June 25, 2013 at 7:44 pm

      I’m glad they make you hungry, nom nom nom!

      Thanks Melinda! HUGS! Will check this out.. really like this idea. 🙂

      Reply
  11. Cecile Hamel-Roy says

    June 25, 2013 at 5:50 pm

    I honestly didn’t realize people still cooked with Velveeta – I thought only Baby Boomers such as myself were Velveeta fans. There’s nothing like Velveeta for creaminess – and I love that you also add Monterey Jack, another of my “faves”. Do you remember when Velveeta was selling a “Mexican” version of Velveeta? It made the BEST hot dip!! (This was in the ’80’s – I used to make it all the time and everyone loved it.)

    Reply
    • Pamela says

      June 25, 2013 at 7:39 pm

      I love Velveeta! I grew up on Velveeta boxed mac and cheese, so I love it all ways. I googled the Mexican version and it turns out they still sell it! I have to be on the lookout..

      Reply
  12. Faith @ Pixie Dust Kitchen says

    June 25, 2013 at 5:21 pm

    I love that this is baked but is still ooey-gooey in the middle!

    Reply
    • Pamela says

      June 25, 2013 at 5:40 pm

      Hey Faith – best of both worlds, right?

      Reply
  13. Danielle @ Dani Cakes says

    June 25, 2013 at 4:22 pm

    Oh My! My mouth is watering right now. Just saved this for future use 🙂

    Reply
    • Pamela says

      June 25, 2013 at 5:39 pm

      Hahaha, hope you enjoy Danielle!

      Reply
  14. Dan from Platter Talk says

    June 25, 2013 at 1:09 pm

    Beautiful! I love the incorporation of seasonal broccoli with this traditional dish! What a great way to encourage healthy foods for kids – and adults! Very nicely done.

    Reply
    • Pamela says

      June 25, 2013 at 2:20 pm

      Thanks Dan! I think this could be a family favorite. 🙂

      Reply
  15. Katie says

    June 24, 2013 at 6:34 pm

    I can’t eat mac and cheese anymore (the gluten and dairy thing…sigh), but back in the day, that was a staple for me. And I LOVED to add broccoli to it. I was more of a Kraft girl back then also, but even boxed mac and cheese seemed more gourmet with brocooli in it. Also? Salsa. Don’t knock it til you try it.

    Reply
    • Pamela says

      June 24, 2013 at 6:54 pm

      Kraft is delicious too, I welcome all mac and cheese with open loving arms!

      Reply
    • Susan says

      September 29, 2024 at 3:54 am

      TO KATIE:
      You can use a gluten-free elbow pasta and dairy-free cheese. Try it!

      Reply
  16. JW_Umbrella Treasury says

    June 24, 2013 at 6:02 pm

    I can’t wait to try this! We got lots of broccoli from our CSA this week and your recipe seems like the perfect way to use it (I had been thinking of broccoli soup. But this would be so much better).

    I loved Mac ‘n Cheese as a kid, but ONLY the Kraft kind. I can distinctly remember one time when my grandmother (fabulous cook) was babysitting me while my parents were away. I requested Mac ‘n Cheese for dinner and was expecting the orange stuff that comes out of a box. She made a version with béchamel, mustard, bread crumbs, and about six kinds of cheese…and I didn’t like it, at all. I ate it, of course, but I was so disappointed not to have gotten the Kraft kind. I hope my taste buds have matured by now : )

    Reply
    • Pamela says

      June 24, 2013 at 6:55 pm

      I have a awesome broccoli soup that I will posting.. probably in the fall when it gets chillier.. be on the lookout! It will knock your socks off! If you need it sooner, just ask and I will give it to you!

      Lovely mac and cheese your grandmother made you… sounds divine!

      Reply
  17. Rosie says

    June 24, 2013 at 5:19 pm

    This looks so yummy! I love putting broccoli in macaroni and cheese, but I haven’t made it for ages. After seeing your delicious looking photos, I think I’m going to have to make it one night this week!

    Reply
    • Pamela says

      June 24, 2013 at 5:42 pm

      I hope you have a lovely mac and cheese dinner this week! 🙂

      Reply
  18. jackie @ Marin mama cooks says

    June 24, 2013 at 5:10 pm

    Ok, this looks amazing and so gooey and cheesy! Mac and cheese is the one thing that I have never made for my kiddos (homemade that is). I think I need to though! I love that you used a curly pasta rather than the traditional elbow macaroni. There’s just more nooks and crannies to absorb all that cheese. Ok, your broccoli looks so much better than any broccoli I have seen at the farmers market. I think your vegetables do so well because they are treated with such love and sung to! Happy Monday to you girl ! My site has been going down on and off all day and I’m frustrated! Not a happy Monday for Marin mama 😉 xoxo,Jackie

    Reply
    • Pamela says

      June 24, 2013 at 5:44 pm

      I hope you make it.. and I hope that your family loves it! And totally agreed, the more nooks that cheese can go into, so it can then go into my mouth, the happier I am. Cheese, isn’t it wonderful?

      Hope your Monday gets better! PS. Your smores were requested 2 nights in a row! 🙂

      Reply
  19. Asmita says

    June 24, 2013 at 4:29 pm

    Ultimate comfort food!

    Reply
    • Pamela says

      June 24, 2013 at 5:42 pm

      You got it! Thank you mac and cheese!

      Reply
  20. Mr. & Mrs. P says

    June 24, 2013 at 4:25 pm

    We can eat mac n cheese all day every day.. Hands down our favorite dish!! YUM!

    Reply
    • Pamela says

      June 24, 2013 at 5:41 pm

      I love it too!

      Reply
  21. Kelly says

    June 24, 2013 at 4:14 pm

    This looks irresistibly good. Love this oozy and creamy mac and cheese. The addition of your garden broccoli makes this even more mouthwatering 🙂

    Reply
    • Pamela says

      June 24, 2013 at 5:41 pm

      Thanks Kelly! Love that creamy goodness!

      Reply
  22. Anne ~ Uni Homemaker says

    June 24, 2013 at 3:18 pm

    I have a weakness for mac & cheese and can never say no to them. Love the broccoli addition. I won’t feel so guilty about eating a big bowl of it. Thanks for sharing your recipe Pamela. 🙂

    Reply
    • Pamela says

      June 24, 2013 at 3:35 pm

      Hahaha, broccoli automatically makes it healthy, right? 😉

      Reply
  23. Pam says

    June 24, 2013 at 12:28 pm

    It looks creamy, decadent, and delicious. I love the broccoli in there.

    Reply
    • Pamela says

      June 24, 2013 at 2:49 pm

      Thanks Pam!

      Reply
  24. Kelly @ Hidden fruits and veggies says

    June 24, 2013 at 12:25 pm

    I looooove broccoli in my mac and cheese 🙂 Makes comfort food extra delicious. I’ve never tried putting dry mustard in my mac and cheese, but I know a lot of people do– I think I’ll have to be a little more adventurous next time I make it!

    Reply
    • Pamela says

      June 24, 2013 at 2:49 pm

      The dry mustard gives it a little bit of a extra kick, it’s really good! Hope you enjoy Kelly!

      Reply
  25. Koko says

    June 24, 2013 at 12:12 pm

    I think I’m drooling! Looks great lady!!

    Reply
    • Pamela says

      June 24, 2013 at 12:13 pm

      Warning: this will make you drool! 🙂 🙂

      Reply
  26. Francine says

    June 24, 2013 at 11:20 am

    Oooh holy crap…

    Reply
    • Pamela says

      June 24, 2013 at 11:52 am

      Yum Yum Yum!

      Reply
  27. Suzanne says

    June 24, 2013 at 11:13 am

    Yay!! got this post. Looks absolutely delicious. I love mac and cheese and adding broccoli makes it even more wonderful! So glad to see I am not the only one that uses velveeta or those kraft singles along with other cheeses. Makes it so creamy and delicious.

    Reply
    • Pamela says

      June 24, 2013 at 11:56 am

      I’m a Velveeta fan for life! High 5.

      Reply
  28. Sophie33 says

    June 24, 2013 at 10:40 am

    A divine recipe, Pamela! It looks smashing & truly tasty too! MMMMMMMM!

    Reply
    • Pamela says

      June 24, 2013 at 11:57 am

      Thanks Sophie!

      Reply
      • Sophie33 says

        June 27, 2013 at 12:20 pm

        I made it this evening & my husband Peter & I loved it so much, my dear friend! It was superb!!!!!! X

        Reply
        • Pamela says

          June 27, 2013 at 3:05 pm

          That makes me so happy, thanks for letting me know! 🙂

          Reply
  29. Jaclyn says

    June 24, 2013 at 10:38 am

    This looks sooo delicious. We eat broccoli more than any other vegetable, and I love a good mac n cheese. This is my idea of a rainy sunday kind of meal…I actually hope we have one of those soon so I can make this!

    Reply
    • Pamela says

      June 24, 2013 at 11:57 am

      Jaclyn, I never thought I would say this.. but I hope it rains on Sunday for you! 🙂

      Reply

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