Macaroni and Cheese with Roasted Broccoli

Introduction

Few comfort foods are as universally loved as macaroni and cheese. Its creamy, cheesy sauce clings to tender pasta, delivering warmth and nostalgia with every bite. In this recipe, we take the classic comfort dish up a notch by adding roasted broccoli, which brings a delightful caramelized flavor, extra nutrition, and a pop of color that makes the dish even more satisfying.

This is not just a side dish—it’s hearty enough to be a main course on its own, while still being versatile enough to pair with other meals. The roasted broccoli balances out the richness of the cheese sauce, giving it a wholesome touch that makes you feel a little less guilty about indulging.

Why I Love This Recipe

I love this recipe because it combines two of my favorites: gooey macaroni and cheese and nutty, crispy roasted broccoli. The contrast of textures—the creamy sauce against the slightly crisp edges of broccoli—makes each bite exciting. It’s also a fantastic way to get picky eaters (kids especially!) to enjoy their vegetables, since broccoli smothered in cheese is irresistible.

This dish feels indulgent but is secretly balanced, giving you comfort food vibes with added nutrients. It’s the perfect weekday dinner or weekend comfort meal.

Why It’s a Must-Try Dish

This dish is a must-try because:

1. Comfort meets health – Classic mac and cheese gets upgraded with veggies.
2. Kid- and family-friendly – Even those who dislike broccoli will ask for seconds.
3. Balanced flavor and texture – Creamy, cheesy, and slightly crispy all in one.
4. Customizable – Works with different cheeses, pastas, and add-ins.
5. Meal-prep friendly – Stores well for leftovers and can be frozen.

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6 servings
• Calories per serving: ~420 kcal

Course and Cuisine

• Course: Main Course / Side Dish
• Cuisine: American Comfort Food

Ingredients

For the Roasted Broccoli:

• 3 cups broccoli florets (about 1 medium head)
• 1 ½ tbsp olive oil
• ½ tsp garlic powder
• Salt and black pepper, to taste

For the Macaroni and Cheese:

• 12 oz elbow macaroni (or other short pasta)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (warm)
• 1 cup heavy cream
• 1 tsp Dijon mustard (optional, for depth)
• ½ tsp paprika (optional)
• Salt and pepper, to taste
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère or mozzarella, shredded (for creaminess)
• ¼ cup Parmesan cheese, grated

Optional Topping (for baked version):

• ½ cup breadcrumbs (panko preferred)
• 2 tbsp melted butter
• 2 tbsp Parmesan cheese

Cooking Directions

Step-by-Step Preparation Method

1. Roast the Broccoli

1. Preheat oven to 400°F (200°C).
2. Toss broccoli florets with olive oil, garlic powder, salt, and pepper.
3. Spread on a baking sheet in a single layer.
4. Roast for 18–20 minutes, until tender with crispy edges. Set aside.

2. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook macaroni until al dente (1 minute less than package instructions).
3. Drain and set aside.

3. Make the Cheese Sauce

1. In a large saucepan, melt butter over medium heat.
2. Whisk in flour to form a roux; cook for 1–2 minutes until lightly golden.
3. Slowly whisk in warm milk and cream, stirring until smooth and thickened.
4. Add Dijon mustard, paprika, salt, and pepper.
5. Remove from heat and stir in cheddar, Gruyère (or mozzarella), and Parmesan until melted and smooth.

4. Combine Pasta, Sauce, and Broccoli

1. Add drained pasta into the cheese sauce.
2. Fold in roasted broccoli until evenly distributed.
3. At this point, you can serve immediately OR transfer to a baking dish.

5. Optional Baked Version

1. Preheat oven to 375°F (190°C).
2. Mix breadcrumbs, melted butter, and Parmesan in a bowl.
3. Sprinkle topping evenly over mac and cheese.
4. Bake for 15–20 minutes until golden and bubbling.

How to Serve

• Serve warm as a main dish with a side salad or garlic bread.
• As a side dish, pair with roasted chicken, baked salmon, or grilled steak.
• Garnish with extra Parmesan or fresh parsley for a pop of freshness.

Recipe Tips

• Don’t overcook pasta—it will soften more in the sauce.
• Warm milk before adding to the roux to prevent lumps.
• Mix cheeses for complexity—sharp cheddar + creamy Gruyère works best.
• For extra flavor, roast broccoli with a squeeze of lemon.

Variations

• Protein Boost: Add shredded rotisserie chicken, crispy bacon, or cooked sausage.
• Healthier Version: Use whole-grain pasta, reduced-fat cheese, or add extra veggies like spinach, zucchini, or peas.
• Spicy Twist: Add red pepper flakes or jalapeños.
• Vegan Option: Use dairy-free milk, vegan cheese, and plant-based butter.
• Gluten-Free: Use gluten-free pasta and flour.

Freezing and Storage

• Refrigerator: Store in an airtight container up to 3–4 days.
• Freezer: Freeze (without breadcrumb topping) in portions for up to 2 months. Reheat gently with a splash of milk.
• Reheating: Bake at 350°F (175°C) until warmed through, or microwave in portions.

Special Equipment Needed

• Large saucepan (for cheese sauce)
• Pasta pot
• Baking dish (if making baked version)
• Whisk (for smooth sauce)
• Baking sheet (for broccoli)

Conclusion

The Macaroni and Cheese with Roasted Broccoli is the perfect balance of comfort and nourishment. Creamy, cheesy pasta combined with roasted broccoli creates a dish that’s indulgent yet wholesome. Whether served as a hearty main or a crowd-pleasing side, it’s guaranteed to win over kids and adults alike.

This recipe proves that comfort food can be both delicious and balanced—making it a dish you’ll want to come back to again and again.

Print Recipe

Macaroni and Cheese with Roasted Broccoli

Author: Laura Bennett Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 6 Calories: 420 kcal per serving

Description

Few comfort foods are as universally loved as macaroni and cheese. Its creamy, cheesy sauce clings to tender pasta, delivering warmth and nostalgia with every bite.

Ingredients

Scale

1/2x 1x 2x 3x

For the Roasted Broccoli:

• 3 cups broccoli florets (about 1 medium head)
• 1 ½ tbsp olive oil
• ½ tsp garlic powder
• Salt and black pepper, to taste

For the Macaroni and Cheese:

• 12 oz elbow macaroni (or other short pasta)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (warm)
• 1 cup heavy cream
• 1 tsp Dijon mustard (optional, for depth)
• ½ tsp paprika (optional)
• Salt and pepper, to taste
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère or mozzarella, shredded (for creaminess)
• ¼ cup Parmesan cheese, grated

Optional Topping (for baked version):

• ½ cup breadcrumbs (panko preferred)
• 2 tbsp melted butter
• 2 tbsp Parmesan cheese

Instructions

1. 1. Roast the Broccoli: Preheat oven to 400°F (200°C). Toss broccoli florets with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 18–20 minutes, until tender with crispy edges. Set aside.
2. 2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook macaroni until al dente (1 minute less than package instructions). Drain and set aside.
3. 3. Make the Cheese Sauce: In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux; cook for 1–2 minutes until lightly golden. Slowly whisk in warm milk and cream, stirring until smooth and thickened. Add Dijon mustard, paprika, salt, and pepper. Remove from heat and stir in cheddar, Gruyère (or mozzarella), and Parmesan until melted and smooth.
4. 4. Combine Pasta, Sauce, and Broccoli: Add drained pasta into the cheese sauce. Fold in roasted broccoli until evenly distributed. At this point, you can serve immediately OR transfer to a baking dish.
5. 5. Optional Baked Version: Preheat oven to 375°F (190°C). Mix breadcrumbs, melted butter, and Parmesan in a bowl. Sprinkle topping evenly over mac and cheese. Bake for 15–20 minutes until golden and bubbling.

Keywords: Macaroni and Cheese with Roasted Broccoli