Baked Broccoli Mac and Cheese

4.89 from 53 votes

Ditch the boxed mac and cheese, and make these easy baked broccoli mac and cheese with four types of cheese and hidden nutrients instead!

Prep Time5

Course: Side Dish

Cuisine: American

Keyword: baked broccoli mac and cheese, baked broccoli mac and cheese recipe

Servings: servings

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.