Yield: 6
Broccoli Mac and Cheese Recipe
Broccoli Mac and Cheese contains tender noodles and broccoli florets, smothered in a rich, creamy sauce made with two kinds of cheese! You'll love this copycat Panera recipe.
Ingredients
- 12 oz cavatappi pasta, or elbow noodles
- 2 cups fresh broccoli florets
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- ½ cup chicken broth, or vegetable broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 cups shredded cheddar cheese
- 2 cups shredded Gruyère cheese
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Instructions
- Cook the noodles according to the package directions in well salted water, adding the broccoli to the pasta for the last 2 minutes. Then drain well.
- While the noodles are cooking, melt the butter in a deep pan over medium-high heat. Whisk in the flour and cook for 1 minute, whisking the entire time.
- Then whisk in the milk, heavy cream, and chicken broth. Stir in the garlic powder and onion powder and simmer for about 5 minutes, stirring often, until the sauce begins to thicken.
- Add in both of the cheeses and whisk until melted. Remove from the heat, fold in the cooked noodles and the broccoli florets. Serve immediately.
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Notes
To Store: Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
To Reheat: To reheat, simply microwave your mac and cheese for 30 seconds to a minute, and enjoy! You can also warm leftovers at about 350 degrees F in the oven if you want.
To Freeze: Once cooled, broccoli mac and cheese can be frozen in an airtight container for 2 to 3 months. To reheat, simply thaw the container in the fridge, and then follow the directions above.
Cheese Options: This recipe calls for both cheddar cheese and gruyère cheese. If you don’t have gruyère, you can use fontina, swiss, or even gouda. You can also swap the sharp yellow cheddar for white cheddar cheese. Another fun flavor option is to use a smoked cheese to add a good smoky flavor to your mac and cheese. We will often switch out the gruyere cheese in this recipe for smoked gouda!
Shred the Cheese From a Block: Pre-shredded cheese that you buy from the store is coated with an anti-caking agent that can be gritty when melted and also causes sauces to thicken more than desired. So we highly recommend grating a block of cheese for the best results. It takes just a couple of minutes but makes a big difference to your final dish. Plus, shredded cheese is more expensive than block cheese per oz and we are all about saving money when we can!
Whole Milk and Heavy Cream: These two ingredients are the keys to making the ultimate cheese sauce. We like to use whole milk because it makes for a super rich sauce, but you can use 1% or 2% milk instead if you prefer.
Nutrition
Serving: 1, Calories: 929kcal, Carbohydrates: 57g, Protein: 40g, Fat: 60g, Saturated Fat: 36g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 0.3g, Cholesterol: 185mg, Sodium: 887mg, Potassium: 538mg, Fiber: 3g, Sugar: 10g, Vitamin A: 2187IU, Vitamin C: 27mg, Calcium: 1051mg, Iron: 1mg