This recipe is suitable for 10 month baby & up

Broccoli Mac and Cheese has become a lifesaver in my kitchen, especially when I’m trying to sneak a little extra nutrition into my kids’ meals without a fuss. Like most kids, mine absolutely adore mac and cheese, so adding broccoli feels like a win-win. The creamy, cheesy sauce coats the broccoli so well that they don’t even think twice about eating their greens. It’s one of those meals that makes me feel good as a parent because I know they’re getting the vitamins and fiber they need, all while genuinely enjoying what’s on their plate. Plus, it’s quick to make, which is essential on busy weeknights when everyone is hungry and the clock is ticking. Watching them gobble up a meal that’s both nourishing and comforting is so satisfying. It’s become a regular on our family dinner rotation.

Why Add Broccoli to Mac and Cheese?

Broccoli is one of the most nutrient-dense vegetables, providing a wealth of health benefits for kids, plus it pairs so well with mac & cheese, personally I like it more with the broccoli.

Rich in Vitamins: Broccoli is an excellent source of vitamin C, which boosts the immune system, and vitamin K, essential for healthy bones.
Packed with Fiber: The fiber content supports digestion and helps maintain a healthy gut.
Contains Antioxidants: Compounds like sulforaphane in broccoli protect against cell damage and support overall health.

Can I use Frozen Broccoli?

Yes! If you have a bag of frozen broccoli laying around in your freezer, you should definitely be making this meal for a quick weeknight dinner! Everyone can enjoy this meal together.

Tips for Best Success:

-When making the roux melt butter over medium heat. Stir in flour and cook for 1 minute to create a roux. Gradually whisk in the milk, cooking until the mixture thickens. Remove from heat and stir in the cheese until melted and smooth.

-Make sure to heat up the milk in the microwave a little before adding it, if it’s cold it will clump up.

-Boil the broccoli with the pasta for faster cooking.

-I recommend shredded your own cheese, it really taste so much better! For best results try using two different kinds, I like to use a mix of mild yellow cheddar and sharp white cheddar, but you can really use whichever blend you like best. The most popular cheeses for Mac and Cheese are cheddar, white cheddar, gruyere or fontina.

-Mini elbow shaped pasta works best for this recipe.

Substitutions:

Pasta- You can use whichever pasta you prefer. Semolina, chickpea pasta, brown rice pasta, red lentil pasta, etc.

Broccoli- If you prefer another vegetable, try swapping the broccoli with green peas or cauliflower.

Cheese- I don’t recommend substituting the cheese in this recipe.

Milk- I used cow milk for this recipe, but it can be swapped with non-dairy milk if preferred. For example almond milk, or soy milk.

Butter- I used grass-fed butter for this recipe, I don’t recommend substituting it with anything else.

Flour- Most flour will work for the sauce, I used white spelt flour, but you can use all-purpose, white whole wheat or gluten free.

Optional Add-Ins:

A sprinkle of breadcrumbs for a crispy topping
You can add your favorite protein, like chopped chicken breast, fish, shrimp, etc.
This recipe only calls for 1 cup of shredded cheese, you can add 1/4-1/3 cup more shredded cheese on top if you want a really cheesy mac & cheese.

What you need:

Two Pots

Pasta Strainer

If you enjoyed this recipe, here are a few more family-friendly dinner recipes you should check out:

Easy One Pot Mac & Cheese

The Best Comforting Pastina

Broccoli Cheddar Risotto

Spinach Ricotta Pasta