Baked Macaroni and Cheese with Broccoli
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Discover this easy and comforting baked macaroni and cheese with broccoli dinner recipe designed specifically for school-age kids. Creamy, cheesy, and packed with hidden veggies!
The classic, upgraded without a single complaint. We blend finely chopped broccoli straight into the creamy cheese sauce, so the greens are part of the comfort rather than a side dish to negotiate over.
🥄 Ingredients
- 🫗 8 oz elbow macaroni pasta (cooked and drained)
- 🫗 2 cups small broccoli florets (finely chopped)
- 🫗 2 tbsp unsalted butter and 2 tbsp all-purpose flour
- 🫗 1 1/2 cups milk
- 🫗 2 cups shredded mild cheddar cheese
- 🫗 1/4 cup breadcrumbs for topping (optional)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In the last 3 minutes of boiling the macaroni, drop the chopped broccoli florets into the water, then drain both together.
Melt butter in a saucepan, whisk in flour, slowly pour in milk, and stir until thickened into a smooth sauce before melting in 1 1/2 cups of cheddar cheese.
Combine the macaroni and broccoli with the cheese sauce, transfer to the baking dish, top with remaining cheese and breadcrumbs, and bake for 20 minutes until golden and bubbly.
⚠️ Common Mistakes
- ✕
Overcooking broccoli: Boiling the broccoli too long beforehand can make it mushy and give the dish an unappealing texture.
- ✕
Grainy cheese sauce: Adding cheese to boiling milk will cause it to seize; always remove the pan from heat before melting the cheese.
- ✕
Dry pasta: Not using enough sauce will leave the baked macaroni dry and firm after baking.
🔄 Variations
Gluten-free swap: Use gluten-free macaroni pasta and a gluten-free flour blend for the cheese sauce.
Cauliflower twist: Substitute finely chopped cauliflower for the broccoli for a milder hidden veggie option.
Protein boost: Stir in diced cooked chicken or ham to turn the side dish into a complete main meal.
🧊 Storage
- 📦
Refrigerator life: Store leftover baked mac and cheese in an airtight container in the fridge for up to 3 days.
- 📦
Reheating: Reheat gently in the microwave or oven with a splash of milk to restore its creamy consistency.
- 📦
Leftovers for lunchbox: Pack chilled leftover mac and cheese in an insulated container for school lunch the next day.
💡 Chef Tips
Finely chopped greens: Chop the broccoli very small so it blends seamlessly into the orange cheese sauce, making it less intimidating for young eaters.
Make-ahead prep: Assemble the baking dish in the morning and simply pop it into the oven for an effortless weeknight dinner.
Extra creamy sauce: Reserve a splash of pasta water when draining to keep the cheese sauce exceptionally rich and smooth.
❓ FAQ
Can I freeze this baked mac and cheese? A
Yes, you can freeze unbaked or baked portions in airtight containers for up to 2 months.
Will kids notice the broccoli in this dish? A
Chopping the broccoli finely and coating it in rich cheddar cheese makes the greens very subtle and easy for children to enjoy.
What is the best cheese to use for kids? A
Mild cheddar or colby cheese provides a smooth, classic flavor profile that appeals best to children's palates.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →