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+ servings

Creamy Broccoli Mac and Cheese

Course Dinner, Main Course
Cuisine American
Keyword Broccoli, Mac and Cheese, Pasta
Servings 6 people
Calories 936kcal


  • 1 pound pasta shells (we like elbow macaroni, cavatappi, or cellentani shells)
  • 12 ounces fresh or frozen broccoli florets, ends trimmed, if preferred
  • 6 tablespoons unsalted butter 
  • 4 cups milk
  • 1/4 cup all-purpose flour
  • 4 cups Sharp Cheddar cheese
  • 2 cups Grueyer cheese, shredded 
  • 1 tablespoon hot sauce 
  • 1 teaspoon Kosher salt
  • 1 tablespoon yellow mustard (you can also use dijon mustard or dry mustard, as well)
  • Fresh black pepper, to taste


  • In a large pot of boiling, salted water cook the pasta according to package directions adding the broccoli during the last 3 minutes of cooking.  Drain well and set aside.  
  • Meanwhile, in a large skillet or pot over medium heat, melt butter. Add the flour, then whisk until combined, about 30 seconds.
  • Add milk and whisk until well combined.  While wisking, cook for 2-3 minutes until slightly thickened.  Be sure not to bring to a boil.
  • Off the heat, add the Gruyere, Cheddar, salt, pepper, mustard and hot sauce.  Stir until all ingredients are well combined.
  • Add the cooked macaroni with broccoli and stir well.
  • Serve hot and enjoy!  


Calories: 936kcal | Carbohydrates: 74g | Protein: 44g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 155mg | Sodium: 1270mg | Potassium: 665mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1974IU | Vitamin C: 52mg | Calcium: 961mg | Iron: 2mg