Baked Broccoli Mac and Cheese Recipe

One meal my kids will eat without any hesitation or complaint is mac n’ cheese.  I thought I could sneak some broccoli in to get some more veggies in their diets, and they didn’t even mind!  This Broccoli Mac n’ Cheese was a hit with my kids and my husband!

Broccoli Mac n' Cheese from

Serves: 8

Baked Broccoli Mac and Cheese Recipe

Creamy, cheesy macaroni with fresh broccoli topped with crispy bread crumbs.

20 minPrep Time

25 minCook Time

45 minTotal Time

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  • 1 (12 ounce) box elbow macaroni
  • 2 cups broccoli florets
  • 3 Tablespoons butter
  • 1/4 onion (minced)
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup fat free chicken broth
  • Salt and Pepper, to taste
  • 2 cups shredded cheddar cheese
  • 1/4 cup Italian breadcrumbs
  • 2 Tablespoons butter (melted)


  1. Preheat oven to 375 degrees.
  2. Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente.
  3. Spray a 9 x 13 inch baking dish with nonstick cooking spray.
  4. In a large saucepan over medium heat, melt butter.
  5. Add onion and cook over low heat about 2 minutes.
  6. Add flour and cook another minute, or until the flour is golden brown and the mixture is well combined.
  7. Whisk in milk and chicken broth and raise heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.
  8. Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted.
  9. Add cooked macaroni and broccoli and mix well.
  10. Pour into prepared baking dish.
  11. Mix together breadcrumbs and melted butter. Sprinkle on top of pasta.
  12. Bake for 20-25 minutes

Supplies needed:

Broccoli Macaroni and Cheese from
Looking for more delicious, kid-friendly recipes?
Here are a few of our favorite:
Cowboy Casserole
Slow Cooker Cheesy Chicken and Rice
Chicken and Broccoli Casserole
BBQ Chip Chicken
Baked Mac n’ Cheese


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One Response to “Baked Broccoli Mac and Cheese Recipe”

  1. There's not enough butter to balance the flour in the roux. I had to double it. And in the version of this recipe published in LDS Living magazine, there's 1/2 cup flour, which is even worse. But with the adjusted amount of butter, this was a delicious recipe!

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