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Pioneer Woman Broccoli Mac and Cheese

Pioneer Woman Broccoli Mac and Cheese - recipe card
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This hearty stovetop mac and cheese features perfectly tender broccoli florets and a creamy, sharp cheddar sauce that coats every piece of pasta. The sauce is silky-smooth with a golden touch of Dijon mustard and a hint of nutmeg, while the broccoli adds a fresh, earthy contrast. It’s a comforting, crowd-pleasing dish that comes together in under an hour.

Ingredients

Scale
  • 8 oz elbow macaroni (about 2 cups dry)
  • 2 cups small broccoli florets (about 1 medium head)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk, at room temperature
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt, plus more for pasta water
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg
  • 8 oz sharp cheddar cheese, freshly shredded (about 2 cups), plus extra for topping if desired
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil (optional, for roasting broccoli)

Instructions

  1. Fill a large pot with water and bring to a boil over high heat. Add a generous tablespoon of kosher salt (about 1 tbsp) to the water—this seasons the pasta from within. Once boiling, add the elbow macaroni and cook according to package directions until al dente, typically 7-9 minutes. Stir occasionally to prevent sticking.
  2. With about 3 minutes left on the pasta, add the broccoli florets to the boiling water with the pasta. This blanch-shocks the broccoli, getting it tender-crisp while the pasta finishes. If you prefer a firmer broccoli, add it with 2 minutes left instead.
  3. Drain the pasta and broccoli together in a colander, then set aside. Do not rinse, as the starch helps the sauce cling. If you want extra-broccoli flavor, you can lightly toss the broccoli with 1 tbsp olive oil and roast at 425°F/220°C for 12-15 minutes until edges char, but the stovetop method cuts time.
  4. In a large heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat until it foams and then subsides. Whisk in the flour and cook, stirring constantly, for 1-2 minutes. This roux should bubble gently but not brown—it should smell slightly nutty. This cooking removes the raw flour taste.
  5. Gradually pour in the milk, whisking continuously to prevent lumps. Continue to whisk as the mixture comes to a simmer. It will thicken noticeably after about 3-4 minutes. You want a consistency like heavy cream.
  6. Reduce heat to low. Stir in the Dijon mustard, kosher salt, black pepper, and ground nutmeg. The nutmeg adds a subtle warmth that enhances the cheese—don’t skip it.
  7. Add the shredded cheddar and Parmesan cheese by the handful, whisking until each addition is completely melted before adding the next. Keep the heat low to avoid curdling or graininess—a smooth sauce is key. Taste and adjust salt if needed.
  8. Add the drained macaroni and broccoli to the cheese sauce. Stir gently with a wooden spoon or silicone spatula until every piece is coated. If the sauce seems too thick, loosen with a splash of warm milk or pasta water.
  9. Serve immediately in warm bowls, garnished with extra shredded cheddar, a sprinkle of black pepper, or fresh chives if desired. The dish continues to thicken as it sits, so enjoy right away for optimal creaminess.
  10. For a baked variation, transfer the finished mac and cheese to a buttered 9×9-inch or 2-quart baking dish, top with seasoned breadcrumbs and extra cheddar, and bake at 375°F/190°C for 15-20 minutes until bubbly and golden on top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken upon cooling; when reheating, add a splash of milk or chicken broth to restore creaminess. Reheat on the stovetop over medium-low heat, stirring frequently, or in the microwave in 1-minute intervals, stirring between. For freezing, place in a freezer-safe container and freeze for up to 3 months—thaw overnight in the fridge, then reheat gently, adding extra milk. Avoid boiling the sauce after adding cheese to prevent separation.

Nutrition

Keywords: broccoli mac and cheese, mac and cheese with broccoli, pioneer woman broccoli mac and cheese, creamy stovetop mac and cheese, cheddar broccoli pasta, quick weeknight dinner, family-friendly pasta, homemade cheese sauce, comfort food, easy dinner recipe

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