Roasted Broccoli Macaroni and Cheese is a great side dish recipe that pairs perfectly with nearly any main course. My classic macaroni and cheese recipe is mixed with my family’s favorite vegetable, roasted broccoli!
Macaroni and Cheese is one of the best side dish recipes out there. Creamy, carby, and cheesy, what’s not to love? Funny thing is, my children both hate it! They want nothing to do with melted cheese and despite my many attempts at making them fall in love with it like my husband and I are, I just cannot sway them! Despite them not being fans, I certainly am, and will never give up trying!
Years ago when I was perfecting my macaroni and cheese recipe, I began experimenting with add-ins. Chicken and broccoli macaroni and cheese became one of our favorite combinations and something I made often for dinner. Lose the chicken, and its side dish perfection. Macaroni and Cheese is so good on its own, but the addition of roasted broccoli adds texture and a big dose of green veggies- which means you can eat even more!
This Roasted Broccoli Macaroni and Cheese can be served straight from the pan or it can be baked, whichever you prefer! I prefer the baked version because I love a crunchy topping but straight from the stove top is just as good, too, and is even faster! If you use a cast iron enamel pan like my favorite one from Cuisinart, you can cook in it, bake the macaroni, and even put it directly on the table. Less dishes to do!
Easy Macaroni and Cheese Recipes
Macaroni and Cheese can be made so many different ways and I have tried nearly all of them! My Mini Macaroni and Cheese Bites are my all time most popular recipe. This Baked Macaroni and Cheese is the best you will ever try and I even made a copycat version of Panera’s ultra creamy Mac and Cheese. If you are looking for a main course mac you have to try this Chicken Bacon Ranch recipe or Spicy Philly Cheesesteak Mac n Cheese.
Roasted Broccoli Macaroni and Cheese
This Roasted Broccoli Macaroni and Cheese is an easy but delicious side dish recipe!
- 12 oz macaroni or shell pasta noodles cooked 2 minutes shy of box instructions
- 1 lb broccoli florets
- 1 1/2 cups milk
- 1 1/2 cups half and half fat free is fine
- 3 cups shredded sharp cheddar cheese
- 1/2 cup panko breadcrumbs optional (only use if baking)
- 2 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 4 tbsp butter
- 4 tbsp flour
Preheat oven to 425 degrees. Put broccoli on a sheet pan and drizzle with olive oil, half the salt, pepper, and garlic powder. Place in oven and roasted for 15 minutes. Cook pasta according to package instructions.
While pasta and broccoli cooks, melt butter in a sauce pan large enough to hold all the pasta and broccoli. Once melted, add flour and whisk to combine. Let cook 1 minute. Add milk and half and half. Let cook for 5-8 minutes, or until bubbling and thickened. Stir frequently. Sauce should be thick enough to coat a wooden spoon.
Once thickened, add half the salt, pepper, and garlic powder. Stir well and turn off the heat.
Add cheese and whisk until melted.
Add the pasta and broccoli to the cheese mixture. Stir well and taste. Add additional salt and pepper as desired. A few dashes of hot sauce is great, too!
If baking, transfer to an oven safe baking pan and cover with panko. Bake for 10-12 minutes, or until brown on top. Serve immediately.