This homemade Baked Broccoli Mac and Cheese recipe is an elevated version of your childhood favorite. We’re talking about creamy, cheesy goodness infused with warm spices and loaded with broccoli for an extra pop of flavor and nutrition — it’s an ooey-gooey side dish or main course that everyone will adore!

A bowl of baked mac and cheese with two forks.

Why Baked Broccoli Mac and Cheese Is a Must-Try Delight!

Ditch the boxed mac and cheese and sneak in extra flavor and nutrients with this easy baked broccoli mac and cheese instead! An upgraded version of everyone’s favorite comfort food, it’s made with four different types of cheese and a variety of seasonings for a creamy texture and irresistible flavor that will blow your mind. 

With minimal prep time required and a quick cook time, it has a total time of less than sixty minutes so you can have dinner prepared in no time. Plus, just ONE dish is required, making clean-up a breeze! 

Serve it on its own or as a side dish with your favorite main courses. Either way, you really can’t go wrong! 

Secret Ingredients to Elevate Your Baked Broccoli Mac and Cheese

You won’t find any powdered cheese in this recipe. Instead, we use fresh ingredients for a velvety texture and tender pasta that is absolutely to die for. 

  • Boursin Cheese Block – This is a type of flavored cream cheese that adds a savory, herbaceous taste. 
  • Pasta – Any pasta you like best can be used in this recipe! 
  • Garlic Cloves – For the best results, use whole fresh garlic cloves and mince them yourself. 
  • Cheddar Cheese – We use cubes of cheddar cheese and grated sharp cheddar for an unbeatable taste. 
  • Broccoli – Use fresh or frozen broccoli florets. Just make sure they’re thawed! 
  • Olive Oil – This helps add depth to the sauce. 
  • Vegetable Stock – Use low-sodium vegetable stock to cook the noodles and create a smooth sauce. Chicken stock also works! 
  • Seasonings – Red pepper flakes, smoked paprika, black pepper, and salt enhance the savoriness of the dish while adding just a hint of spice. 
  • Heavy Cream – This is our secret to creating the smoothest, creamiest cheese sauce you’ll ever taste! Plain, full-fat varieties are best. 

How to Craft the Perfect Baked Broccoli Mac and Cheese Recipe

The easiest mac and cheese you’ll ever make, this recipe is super hands-off with just a little stirring required. 

  1. Arrange. Place the Boursin cheese in the center of a large baking dish. Arrange the uncooked pasta, garlic, cubed cheddar, and broccoli around the Boursin. Drizzle the olive oil on top. 
  2. Whisk. In a separate bowl, whisk the vegetable stock and seasonings until well combined. 
  3. Pour. Pour the stock over the ingredients in the baking dish, coating them evenly. 
  4. Bake. Cover the dish with aluminum foil, and transfer it to a preheated oven. Bake until the pasta is tender, stirring occasionally. 
  5. Melt. Add in the sharp cheddar cheese and heavy cream, stirring until the sauce is creamy. Return the dish uncovered to the oven, and continue to bake until the sauce is bubbling. 
  6. Serve. Enjoy right away while warm! 
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Optional Variations

Feel free to mix and match any add-ins and toppings you like best to elevate the flavor even further or transform this broccoli mac and cheese into a complete meal. Some of our favorite variations include: 

  • Breadcrumbs. Add a sprinkle of buttered breadcrumbs before transferring the dish back to the often for a golden topping and slight crunch. 
  • Veggies. Mix in or swap out any veggies you have on hand! Peas, cauliflower, carrots, and mushrooms all taste great. 
  • Protein. Transform this side dish into a complete meal by stirring in your favorite protein such as ground turkey, beef, or chicken. 
Close up image of a baking dish full of baked broccoli mac and cheese.

How to Store and Reheat

This recipe is best enjoyed right away while it’s still warm. However, if you do have leftovers they can be transferred to an airtight container and stored in the fridge for up to three days

Then, reheat them in the microwave or oven. We do not recommend freezing this recipe! 

Common Questions About This Easy Baked Broccoli Mac and Cheese Recipe

Can I make this recipe ahead of time? 

Yes, combine the ingredients, cover the dish tightly with aluminum foil, and store it in the fridge for up to two days. Then, just follow the instructions as normal, adding baking time as needed. 

What should I serve with this baked broccoli mac and cheese? 

This recipe can be served as a side dish with all your favorite main courses! Some great family-friendly options include crispy baked chicken nuggets, slow cooker beef brisket, and turkey bell pepper sandwiches

Can I use gluten-free noodles? 

We have found that gluten-free noodles tend to get a little mushy in the oven, but they can be used! 

Two forks on the side of a bowl of baked broccoli mac and cheese.

More Magnificent Mac and Cheese Recipes 

Want more mac and cheese in your life? We do too! Here are some of our other creamy, cheesy recipes:

Overhead image of a bowl of baked broccoli mac and cheese with two forks.

Baked Broccoli Mac and Cheese

4.89 from 53 votes
Author: Food Dolls
Servings: 4 servings
Prep: 5 minutes
Ditch the boxed mac and cheese, and make these easy baked broccoli mac and cheese with four types of cheese and hidden nutrients instead!

Ingredients  

  • 1 Boursin cheese block
  • 1 pound uncooked Gemelli pasta
  • 4 garlic cloves finely chopped
  • 1/2 cup cubed cheddar cheese
  • 2 cups chopped broccoli
  • 2 Tablespoons olive oil
  • 4 cups vegetable stock
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 3/4 cup sharp Cheddar cheese
  • 1/2 cup heavy cream

Instructions 

  • Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  • In a large baking dish, place the Boursin cheese block in the center.
    1 Boursin cheese block
  • Add the uncooked pasta, finely chopped garlic, cubed cheddar cheese, and chopped broccoli to the baking dish with the Boursin cheese. Drizzle the olive oil on top.
    1 pound uncooked Gemelli pasta, 4 garlic cloves, 1/2 cup cubed cheddar cheese, 2 cups chopped broccoli, 2 Tablespoons olive oil
  • In a separate bowl, combine the vegetable stock, red pepper flakes, smoked paprika, black pepper, and salt.
    4 cups vegetable stock, 1/2 teaspoon red pepper flakes, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, 1 teaspoon salt
  • Pour the seasoned vegetable stock mixture over the pasta, garlic, cheese, and broccoli in the baking dish.
  • Cover the baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes, stirring the pasta gently after 15 minutes.
  • After 30 minutes, remove the foil and stir in the sharp Cheddar cheese and heavy cream until the cheese is melted and the sauce is creamy.
    3/4 cup sharp Cheddar cheese, 1/2 cup heavy cream
  • Return the uncovered dish to the oven and bake for an additional 5-10 minutes, or until the pasta is cooked to your desired level of tenderness and the sauce is bubbling.
  • Serve immediately and enjoy your creamy broccoli and cheddar pasta bake!
  • Store any leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1serving | Calories: 607kcal | Carbohydrates: 33g | Protein: 17g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 108mg | Sodium: 2015mg | Potassium: 293mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2276IU | Vitamin C: 40mg | Calcium: 331mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating




41 Comments

  1. 4 stars
    Made this in my Dutch oven. Came out wonderful. My family doesn’t like spicy food so next time I would add more black pepper to compensate. Also used garlic salt instead of regular salt. Chicken would be great to add to this, but the dish just feels like it’s too noddle heavy. Next time I would add extra broccoli and grilled chicken. Overall the recipe is very nice and it turned out great. Thankyou !!

  2. 5 stars
    We loved this. I too halved the recipe. Used cheddar and mozzarella cheese and used fresh cremini mushroom instead of broccoli. It was delicious!

    1. We’re sorry to hear this! The sauce does stay pretty gooey but shouldn’t be soupy. What kind of pasta did you use? We’re happy to help troubleshoot!

      Xo,
      Alia & Radwa

  3. Can you use another vegetable in place of the broccoli. The recipe sounds wonderful but my family doesn’t like broccoli

  4. 5 stars
    I loved this recipe!
    I followed it exactly and it did cook up a tad faster but I think it depends on what type of cookware you use( maybe?) I found it very easy to follow. Thank you!!
    Delicious!

  5. 5 stars
    I used chickpea pasta and it was a disaster, do not use chickpea pasta!

    It was a tasty mush though and we still ate it.

  6. 3 stars
    The liquid ratio is way off on this recipe. Followed it exactly with the same pasta shape and everything. Should be revised.

  7. Made this for supper tonight and my pickiest eater asked for a second helping and said we should make this more often. I cried I was so happy. I followed the recipe exactly and it needed about five more minutes after the 30. 😃

  8. 5 stars
    My family loved this recipe. We topped it with French fried onion rings before taking it out of the oven. It was delicious.

    1. Hi Jessica!
      The oven temperature is always listed in the recipe card at the bottom of the posts. 😊

      Xo,
      Alia & Radwa

  9. Hi! is this dish freezer friendly? Cooking for one, but would love to be able to pull it out of the freezer for a quick meal. Thanks!

    1. Hi! Yes, cool down to room temperature before freezing. Make sure to use an airtight and freezer safe container. Thawing: When you’re ready to eat the frozen mac and cheese, thaw it in the refrigerator overnight. Reheating it slowly on the stovetop or in the oven can help maintain its creamy texture. Let us know what you think!

  10. 4 stars
    I am pleased to say I tried this recipe among many others. I might add the only thing that I would have to say is it needed to stay in the oven a little bit longer so that the macaroni could get done and that the liquid could get a little more thickened. I really appreciated the simplicity of this recipe and it was very very delicious. !😊

    1. Thank you, Nancy! We’re so glad you were able to make it work for you and appreciate your feedback. 😊

      Xo,
      Alia & Radwa

    1. Hi Beth,
      We’re sorry it didn’t turn out well. What kind of pasta did you use? Smaller varieties require less liquid.

      Xo,
      Alia & Radwa

      1. Thank you for the feedback, Jessica! We’re so glad you were still able to make it work for you.

        Xo,
        Alia & Radwa

    2. 5 stars
      very tasty, and yes, i loved that you put the amounts with the steps, made it easy to follow after a long day at work. thank you!

  11. 5 stars
    I’m making the recipe now but I must commend you on the format of the recipe in that you pull down each ingredient into the applicable direction section – have never seen that as I’ve always found it annoying to keep scrolling back up to ingredients on my phone while making the recipe. Sounds like a minor annoyance I know but I appreciate that you’ve addressed that! The dish will turn out great no doubt as all of your recipes are so good.