This White Cheddar Broccoli Mac and Cheese is rich, sharp, and deeply satisfying in a way that boxed mac and cheese could never come close to. It’s built on a proper roux-based sauce loaded with sharp white cheddar and parmesan, spiked with garlic and a handful of spices that make everything taste more complex than it has any right to. The broccoli cooks right in the pasta water, so you’re in and out in 30 minutes with one less pot to wash.

This is the broccoli mac and cheese recipe my family requests on repeat. It works just as well as a cozy weeknight dinner as it does a side dish that completely upstages whatever it’s sitting next to. Once you make it this way, going back to the box feels impossible. Want more easy pasta recipes? Try my Salmon Pasta with Lemon Cream Sauce or my Blackened Chicken Alfredo.

😍 Why You’ll Love This White Cheddar Broccoli Mac and Cheese

Easy and homemade: sharp, creamy, and way better than anything from a box, without being complicated.
White cheddar over yellow, always: it melts cleaner, tastes bolder, and gives the sauce a richness that regular cheddar just can’t match.
One pot for the pasta and broccoli: the broccoli cooks right in the pasta water in the last two minutes, so there’s nothing extra to wash.
The spices do the heavy lifting: nutmeg, ground mustard, paprika, and red pepper flakes all disappear into the background but you’d miss them.
On the table in 30 minutes: this is a genuine weeknight recipe, not a “quick” one that actually takes an hour.

🧀 Ingredients To Make This White Cheddar Broccoli Mac and Cheese

Small pasta shells: The little shells are perfect here because the cheese sauce gets trapped inside them, which is exactly what you want. Any short pasta works in a pinch but shells are my top choice!
Butter: This is the start of your roux. Don’t rush this step.
All-purpose flour: Combined with the butter to form the roux. Cook it until it smells a little nutty before adding any liquid.
Sharp white cheddar: Buy a block and shred it yourself. Pre-shredded cheese has anti-caking agents that make sauces grainy. It’s the single most important thing you can do for this white cheddar broccoli mac and cheese!
Parmesan: Adds a salty, nutty depth to the sauce without overpowering the cheddar.

2% milk: Added gradually so the sauce comes together smoothly. Whole milk works too and makes it even richer.
Garlic: Sautéed in the butter right at the start. It disappears into the sauce but you’d notice if it wasn’t there.
Broccoli: Cooked directly in the pasta water for the last couple of minutes so it gets just tender enough without going mushy.
Nutmeg: May seem unusual but just trust me on this.
Paprika: Adds a gentle warmth and a little colour to the sauce.
Red pepper flakes: Just enough heat to keep things interesting without overpowering the cheese.
Ground mustard: Another background player that sharpens the overall flavour without being detectable on its own.

✔️ How To Make This White Cheddar Broccoli Mac and Cheese

Begin by bringing a medium sized pot of salted water to boil and cook the pasta according to package instructions. During the last 2 minutes of cook time, add the chopped broccoli. Strain and set aside until ready to use.

While the pasta is cooking, prepare the sauce. To a large sauce pan set to low/medium heat, add the butter. Add the garlic and let saute for 1 minute, just until fragrant. Add all spices and let sauté for another minute. Add the flour and whisk continuously until the flour has formed a paste. About 2 minutes.

On a low/medium heat, add one cup of milk at a time, whisking continuously until the sauce has thickened and no clumps remain. Be sure to let the sauce come to a simmer. Add the white cheddar and parmesan cheese and whisk to combine until the sauce is smooth and creamy.

Taste the sauce to see if it needs any additional salt before adding the pasta and broccoli. Remove from heat and combine the sauce with the pasta and broccoli. Dish up and top with loads of fresh cracked pepper. Enjoy!

🗒️ Variations

Extra cheesy top: Transfer everything to a baking dish, pile on some extra shredded cheese, and broil for 3-4 minutes until golden and bubbling. Technically a different dish at that point but a very good one.
Add some protein: Stir in shredded rotisserie chicken or even some tuna right at the end with the pasta.
Turn up the heat: Double the red pepper flakes or add a splash of hot sauce to the finished sauce if you want more kick.
Swap the greens: Frozen peas stirred in at the end, baby spinach wilted into the sauce, or roasted cauliflower in place of (or alongside) the broccoli all work.

🗒️ Substitutions

The pasta: Any short pasta shape is fine. Just cook it according to the package directions and don’t forget the broccoli goes in at the end.
Sharp white cheddar: Regular sharp cheddar, smoked cheddar, Gruyère, or a combination all work in this easy mac and cheese recipe. Just make sure it’s a good melting cheese and that you’re shredding it yourself.

🍴 Leftovers? Lucky you.

This reheats really well. Store it in an airtight container in the fridge for up to 3 days. To reheat, add a small splash of milk to the container, then microwave in 30-second bursts, stirring between each one. You can also warm it in a small saucepan over low heat with a splash of milk, stirring until it comes back together. The sauce will look broken when you first start reheating—keep stirring and it’ll smooth right back out.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this White Cheddar Broccoli Mac and Cheese recipe, then make sure to check out a few of my other favourites you may also love:

• Lemon Dill Salmon
• Garlic Cream Sauce
• Blackened Chicken Alfredo
• Marry Me Chicken Pasta
• Anchovy Pasta
• Caesar Pasta Salad
• Salmon Pasta with Lemon Cream Sauce

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this white cheddar broccoli mac and cheese recipe (or any recipe of mine) don’t forget to leave a review.