This delicious Pioneer Woman Broccoli Mac and Cheese is a creamy, comforting dish perfect for busy weeknights or cozy family dinners. Quick to make and packed with cheesy goodness, it combines tender pasta, fresh broccoli, and a crispy Parmesan breadcrumb topping. You can easily adapt it using ingredients already in your kitchen for a flexible, hearty meal!
Ingredients Needed
- 4 tablespoons salted butter (plus extra for the baking dish)
- 1 pound elbow macaroni
- 1 stalk celery, finely diced
- 1/2 head broccoli, stalks removed, florets chopped small
- 1/2 medium onion, finely diced
- 2 tablespoons all-purpose flour
- 1 teaspoon dry mustard
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 1/4 cup half-and-half
- 2 1/2 cups grated sharp Cheddar cheese
- 1 cup cubed processed cheese (e.g., Velveeta)
- 1 cup grated Parmesan cheese (divided)
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup breadcrumbs
How To Make Broccoli Mac and Cheese
- Preheat the oven and prepare the dish: Preheat your oven to 350°F. Butter a baking dish and set aside.
- Cook the macaroni: Bring a large pot of water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the celery, broccoli florets, and onion. Cook for 4–5 minutes, stirring frequently, until softened. Mash some of the broccoli with a spoon for a smoother texture.
- Make the roux and sauce: Sprinkle flour and dry mustard over the vegetables. Stir until coated. Slowly pour in the milk, broth, and half-and-half, stirring constantly until heated through and slightly thickened.
- Add the cheeses: Stir in the grated Cheddar, processed cheese cubes, 1/2 cup of Parmesan, and a pinch of salt and pepper. Mix until the cheese is completely melted and the sauce is smooth.
- Combine macaroni with sauce: Add the cooked macaroni to the cheese sauce and stir until evenly coated. Taste and adjust seasoning as needed.
- Assemble and top with breadcrumbs: Pour the macaroni mixture into the buttered baking dish. In a small bowl, combine breadcrumbs with the remaining 1/2 cup Parmesan. Sprinkle this mixture evenly over the top.
- Bake: Place the dish in the oven and bake for 25 minutes, or until the top is golden and the mac and cheese is bubbling around the edges.
Recipe Tips
- Cook macaroni until firm: Don’t overcook the pasta; it should be slightly firm (al dente) because it will cook more in the oven.
- Cut broccoli small: Chop the broccoli into tiny florets so it blends well with the pasta and sauce.
- Mash broccoli slightly: Mashing some broccoli while cooking helps make the sauce creamier.
- Use freshly grated cheese: Freshly grated cheese melts better and gives a smoother, richer sauce.
- Toast breadcrumbs lightly: Toast the breadcrumbs slightly before adding them for extra crunch on top.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers broccoli mac and cheese in a sealed container in the fridge for up to 3 days.
- Freeze: Freeze leftovers broccoli mac and cheese in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge before reheating.
- Reheating : Warm leftovers broccoli mac and cheese in a preheated oven at 350°F for 15 to 20 minutes or until hot and bubbly, or microwave individual portions in 30-second intervals, stirring in between. Add a splash of milk if it seems dry.
Nutrition Facts
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 590mg
- Potassium: 150mg
- Total Carbohydrate: 32g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 12g
More Pioneer Woman Recipes:
Pioneer Woman Broccoli Mac and Cheese
Description
This delicious Pioneer Woman Broccoli Mac and Cheese is a creamy, comforting dish perfect for busy weeknights or cozy family dinners. Quick to make and packed with cheesy goodness, it combines tender pasta, fresh broccoli, and a crispy Parmesan breadcrumb topping. You can easily adapt it using ingredients already in your kitchen for a flexible, hearty meal!
Ingredients
Instructions
- Preheat the oven and prepare the dish: Preheat your oven to 350°F. Butter a baking dish and set aside.
- Cook the macaroni: Bring a large pot of water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the celery, broccoli florets, and onion. Cook for 4–5 minutes, stirring frequently, until softened. Mash some of the broccoli with a spoon for a smoother texture.
- Make the roux and sauce: Sprinkle flour and dry mustard over the vegetables. Stir until coated. Slowly pour in the milk, broth, and half-and-half, stirring constantly until heated through and slightly thickened.
- Add the cheeses: Stir in the grated Cheddar, processed cheese cubes, 1/2 cup of Parmesan, and a pinch of salt and pepper. Mix until the cheese is completely melted and the sauce is smooth.
- Combine macaroni with sauce: Add the cooked macaroni to the cheese sauce and stir until evenly coated. Taste and adjust seasoning as needed.
- Assemble and top with breadcrumbs: Pour the macaroni mixture into the buttered baking dish. In a small bowl, combine breadcrumbs with the remaining 1/2 cup Parmesan. Sprinkle this mixture evenly over the top.
- Bake: Place the dish in the oven and bake for 25 minutes, or until the top is golden and the mac and cheese is bubbling around the edges.
Notes
- Cook macaroni until firm: Don’t overcook the pasta; it should be slightly firm (al dente) because it will cook more in the oven.
- Cut broccoli small: Chop the broccoli into tiny florets so it blends well with the pasta and sauce.
- Mash broccoli slightly: Mashing some broccoli while cooking helps make the sauce creamier.
- Use freshly grated cheese: Freshly grated cheese melts better and gives a smoother, richer sauce.
- Toast breadcrumbs lightly: Toast the breadcrumbs slightly before adding them for extra crunch on top.
Pioneer Woman Broccoli Mac and Cheese