This stovetop white cheddar broccoli mac & cheese is creamy, cheesy, and loaded with tender broccoli! It's an easy, kid-friendly, weeknight meal that comes together in less than 30 minutes!
You might also like this butternut squash mac and cheese or this broccoli cheddar orzo!
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Ingredient Notes
You just need a few ingredients to make this creamy white cheddar broccoli mac and cheese!
Pasta - You can use any noodles you prefer for this mac and cheese! Classic macaroni noodles, shells, elbows, penne, etc. I personally love shells because they hold a ton of cheese sauce! Make sure you undercook the pasta slightly (1-2 minutes less than box instructions) so that it doesn't get overcooked once it's added to the cheese sauce!
Broccoli - I recommend using fresh broccoli florets because it has the best texture! However, frozen steamed broccoli also works.
Half & Half - I like to use half & half because it yields the perfect creamy consistency. You can also use half milk and half heavy cream to achieve the same results. For a lighter sauce, just use whole milk!
Cheese - I prefer the tang of a sharp white cheddar but you can use medium cheddar for a more neutral flavor. The most important thing is buying blocks of cheddar cheese and shredding it yourself! Pre-shredded cheese contains additives that keeps it from clumping together in the bag, which also means it doesn't melt as smoothly in the sauce. It's always worth it to take a couple extra minutes to shred your own cheese!
Seasonings - I like to keep this mac and cheese simple with just a little dijon, salt, pepper, and cayenne. But you can adjust if desired! If making for kids, I recommend leaving out the cayenne.
The complete list of ingredients and amounts is located in the recipe card below.
Optional Additions
This broccoli mac and cheese is delicious as is, but you can add in extra protein or veggies if desired!
- Top with diced grilled chicken
- Stir in crumbled cooked bacon
- Swap out half the broccoli for cauliflower
How to Make Stovetop Mac & Cheese
Grate the block of white cheddar cheese and set aside.
Cook pasta according to package directions (I recommend cooking 1-2 minutes less than the box time so it's slightly al dente).
Cut the broccoli into small bite-sized florets. While the pasta is cooking, you can steam the broccoli over the boiling pasta for 2-3 minutes. Or you can add the broccoli florets to the boiling water with the pasta for the last 2-3 minutes of cooking time.
Drain the pasta and set aside.
While the pasta is cooking, make the cheese sauce.
Melt the butter in a large saucepan over medium heat. Add in the minced garlic and allow to cook for 2-3 minutes, or until fragrant. Then stir in the flour to create a thick paste.
Allow to cook for 1 minute, then slowly whisk in the half and half. Add in the dijon, salt, pepper, and cayenne and continue to cook until the sauce has thickened, about 5 minutes.
Once the sauce has thickened, add in the shredded white cheddar cheese and stir until the cheese has fully melted into the sauce.
Add in the cooked pasta and steamed broccoli and stir to coat with the cheese sauce. Let cook over low heat for another 1-2 minutes.
Remove from the heat and serve the broccoli cheddar mac & cheese immediately.
Recipe FAQ's
Store in an airtight container in the fridge for up to 5 days.
I like to gently reheat homemade mac and cheese on the stove with an extra splash of milk or cream to help rehydrate the pasta.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
White Cheddar Broccoli Mac & Cheese
Special Equipment
Ingredients
- 8 ounces short pasta
- 2 cups broccoli florets
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced or pressed
- 2 tablespoons all purpose flour
- 1 ½ cups half & half, substitute whole milk
- ½ teaspoon Dijon mustard , optional
- 1 teaspoon kosher salt
- ¼ teaspoon white pepper
- ¼ teaspoon cayenne pepper, optional
- 8 ounces white cheddar cheese, shredded*
Instructions
- Grate the block of white cheddar cheese and set aside.
- Cook pasta in heavily salted water according to package directions (I recommend cooking 1-2 minutes less than the box time so it's slightly al dente).
- Cut the broccoli into small bite-sized florets. While the pasta is cooking, you can steam the broccoli over the boiling pasta for 2-3 minutes. Or you can add the broccoli florets to the boiling water with the pasta for the last 2-3 minutes of cooking time.
- Drain the pasta and set aside.
- While the pasta is cooking, make the cheese sauce.
- Melt the butter in a large saucepan over medium heat. Add in the minced garlic and allow to cook for 2-3 minutes, or until fragrant. Then stir in the flour to create a thick paste.
- Allow to cook for 1 minute, then slowly whisk in the half and half. Add in the dijon, salt, pepper, and cayenne and continue to cook until the sauce has thickened, about 5 minutes.
- Once the sauce has thickened, add in the shredded white cheddar cheese and stir until the cheese has fully melted into the sauce.
- Add in the cooked pasta and steamed broccoli and stir to coat with the cheese sauce. Let cook over low heat for another 1-2 minutes.
- Remove from the heat and serve immediately.
- Store in an airtight container in the fridge for up to 5 days. I like to gently reheat mac and cheese on the stove with an extra splash of milk or cream to help rehydrate the pasta.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
CCC says
This recipe made me try white pepper, I love it!