Baked Mac & Cheese with Broccoli (Vegetarian): The Comfort Food Upgrade You Need

Mac and cheese is the ultimate hug in food form. But let’s be real—sometimes it feels like you’re eating a bowl of nostalgia with zero nutritional value. Enter baked mac & cheese with broccoli.

It’s creamy, cheesy, and packed with enough green stuff to make you feel like an adult. Who said comfort food can’t be wholesome? This dish solves the “I want carbs but also don’t want to hate myself later” dilemma.

And yes, it’s vegetarian. No, it’s not boring. Ready to upgrade your mac game?

Why This Recipe Slaps

This isn’t your sad, boxed mac and cheese with a few sad broccoli florets tossed in as an afterthought.

The broccoli roasts in the oven, getting crispy edges while staying tender. The cheese sauce? Rich, velvety, and clings to every noodle like it’s their job. Baking it adds a golden, crispy top that makes every bite textural perfection.

Plus, it’s flexible—swap cheeses, add spices, or sneak in extra veggies. It’s a crowd-pleaser that doesn’t taste like compromise.

Ingredients (No Surprises Here)

• 8 oz elbow macaroni (or any short pasta—you do you)
• 2 cups broccoli florets (fresh or frozen, but fresh gets crispier)
• 3 tbsp butter (because flavor)
• 3 tbsp all-purpose flour (for that luscious roux)
• 2 cups whole milk (skim milk will work, but why?)
• 2 cups shredded cheddar (sharp or mild, your call)
• 1/2 cup grated Parmesan (the salty kicker)
• 1/2 tsp garlic powder (optional, but highly recommended)
• Salt and pepper (to taste, but don’t undersalt)
• 1/4 cup breadcrumbs (for the crunch factor)

Step-by-Step Instructions (So Easy You Can’t Mess Up)

1. Preheat your oven to 375°F (190°C). Grease a baking dish.

   Pro tip: Use butter for extra flavor.

2. Cook the pasta al dente (1-2 minutes less than package instructions). Drain and set aside.
3. Toss broccoli with olive oil, salt, and pepper. Roast for 10 minutes while you make the sauce.

   Multitasking wins.

4. Melt butter in a saucepan over medium heat. Whisk in flour to make a roux. Cook for 1-2 minutes until golden.
5. Gradually add milk, whisking constantly to avoid lumps.

   Bring to a simmer until thickened (3-4 minutes).

6. Stir in cheeses until melted and smooth. Season with garlic powder, salt, and pepper.
7. Combine pasta, broccoli, and cheese sauce in the baking dish. Top with breadcrumbs.
8. Bake for 20-25 minutes until bubbly and golden.

   Let it cool for 5 minutes—unless you enjoy molten cheese burns.

Storage Instructions (Because Leftovers Happen)

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven (350°F for 10-15 minutes) or microwave (stir halfway to avoid sadness). Freezing?

Sure, but the texture might get a little grainy. IMO, it’s best fresh.

Why This Recipe Is a Win

It’s vegetarian comfort food with actual nutrients. Broccoli adds fiber and vitamins, while the protein from cheese and milk keeps it satisfying.

It’s also customizable—add smoked paprika, swap in gluten-free pasta, or throw in some peas for extra green cred. Kids and picky eaters? They’ll never notice they’re eating veggies.

Sneaky? Maybe. Genius?

Absolutely.

Common Mistakes (Don’t Be That Person)

• Overcooking the pasta. It’ll turn to mush when baked. Al dente or bust.
• Skipping the roux.

  No roux = thin, sad sauce. Don’t do it.

• Underseasoning. Cheese needs salt.

  Taste as you go.

• Using pre-shredded cheese. It’s coated in anti-caking agents and won’t melt as smoothly. Grating your own is worth it.

Alternatives (Because Rules Are Made to Be Broken)

No cheddar?

Try Gouda, Monterey Jack, or even a sprinkle of blue cheese for a twist. Vegan? Use plant-based butter, milk, and cheese (just check the meltability first).

Gluten-free? Swap the flour for a 1:1 GF blend and use GF pasta. Want more protein?

Add white beans or crispy tofu cubes. The world is your cheesy oyster.

FAQs (Because You Had Questions)

Can I use frozen broccoli?

Yes, but thaw and pat it dry first. Frozen broccoli releases water, which can make the dish soggy.

Roasting it first helps.

Why bake it instead of just stovetop?

Baking gives you that crispy top and melds the flavors. Stovetop is faster, but where’s the drama?

Can I make this ahead?

Assemble it, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time if it’s cold from the fridge.

My sauce is too thick.

Help?

Stir in a splash of milk or pasta water to thin it. FYI, it thickens more when baked, so err on the saucier side.

Final Thoughts

This baked mac & cheese with broccoli is the ultimate comfort food glow-up. It’s indulgent but not guilty, easy but impressive, and flexible enough for even the pickiest eaters.

Whether it’s a weeknight dinner or a potluck hero, this dish delivers. Now go forth and cheese responsibly.