Broccoli mac & cheese
Miranda Adams 11 Jul 2026 A classic comfort dish made even better with tender broccoli folded through a silky cheddar sauce. Simple, satisfying and perfect for weeknights when you want proper comfort without the wait.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Level
- Easy
- Servings
- 4 servings
Ingredients
4 servings
4
Tap an ingredient or step to tick it off.
340 g medium pasta shells 
4 tbsp butter 
4 tbsp flour 
4 cups skimmed milk 
2½ tsp kosher salt 
1 tsp black pepper 
nutmeg Pinch · to taste
cayenne pepper Pinch · to taste
½ tsp garlic powder 
½ tsp paprika 
455 g frozen broccoli florets, thawed and coarsely chopped 
2 cups mature cheddar cheese 
parmesan optional · to taste
toasted panko breadcrumb optional · to taste
Method
- Cook the pasta in plenty of salted water until very al dente (1–2 minutes less than the packet says). Reserve 1 cup pasta water.
- Melt the butter in a pan over medium heat, add the flour and whisk constantly for 1 minute.
- Gradually whisk in the milk, 1/2 cup at a time, until smooth and slightly thickened.
- Season with salt, pepper, nutmeg, cayenne pepper, garlic powder and paprika.
- Stir in the broccoli and pasta; cook for 2–3 minutes until the pasta is perfectly tender.
- Turn off the heat and stir in the cheddar until melted and creamy.
- Serve immediately with optional Parmesan or toasted panko.
Nutrition (per serving)
- 550kcal
- Energy
- 25g
- Protein
- 65g
- Carbohydrates
- 22g
- Fat
Protein 18% Carbohydrates 47% Fat 35%
All nutrition values
- Calories
- 550 kcal
- Protein
- 25 g
- Carbohydrates
- 65 g
- of which sugars
- 8 g
- Fat
- 22 g
- of which saturated
- 13 g
- Fibre
- 5 g
- Salt
- 2.8 g
Values provided by the cook.
Allergens
Contains
- Gluten
- Milk
- Nightshades
Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.
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