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Homemade Roasted Broccoli Cheddar Mac and Cheese photo

Roasted Broccoli Cheddar Mac and Cheese

This Roasted Broccoli Cheddar Mac and Cheese is creamy, cheesy, and packed with tender roasted broccoli for a comforting, wholesome meal everyone will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups macaroni pasta
  • 4 cups broccoli florets
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups shredded cheddar cheese
  • 1 cup milk (whole or 2%)
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour

Equipment

  • Large pot
  • Baking sheet
  • Medium saucepan
  • Wooden spoon or whisk
  • Colander
  • Mixing bowl

Method
 

Prepare and Roast the Broccoli
  1. Preheat your oven to 425°F (220°C). Toss the broccoli florets with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 15-20 minutes, turning halfway through, until the broccoli is tender and slightly caramelized on the edges.
Cook the Macaroni Pasta
  1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente (usually 7-8 minutes). Drain the pasta and set aside, reserving about 1/2 cup of pasta water for later.
Make the Cheese Sauce
  1. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux for about 2 minutes, stirring constantly, until it turns a light golden color. Slowly add the milk while whisking continuously to prevent lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.
  2. Remove the sauce from heat and stir in the shredded cheddar cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Taste and adjust seasoning with salt and pepper.
Combine Pasta, Broccoli, and Cheese Sauce
  1. In a large mixing bowl, combine the cooked macaroni pasta, roasted broccoli, and cheese sauce. Toss gently until everything is well coated in the creamy cheddar sauce.
Serve and Enjoy
  1. Spoon the Roasted Broccoli Cheddar Mac and Cheese into bowls and serve immediately. For an extra touch, sprinkle with additional cheddar or a pinch of freshly ground black pepper. This dish pairs wonderfully with a crisp green salad or some garlic bread.

Notes

  • For added smoky heat, sprinkle a pinch of smoked paprika or cayenne pepper.
  • Try a cheese blend like Monterey Jack and sharp white cheddar for creamier sauce.
  • Freeze leftovers in airtight containers for up to 2 months; reheat gently with a splash of milk.
  • To add texture, top with toasted breadcrumbs and broil for 2-3 minutes before serving.
  • Substitute gluten-free flour and pasta to make this recipe gluten-free.