This broccoli mac & cheese came together while I was trying to make one dish that actually worked for our whole table. The broccoli is chopped fine and folded into a creamy cheese sauce so it feels familiar, cozy, and easy to eat. It’s now on repeat over here — not just for our toddler, but for everyone!

Why You’ll Love This Broccoli Mac and Cheese

This recipe works for a wide range of eaters, not just kids.

• Rich, creamy cheese sauce with real flavour

• Broccoli is fully integrated—no big chunks

• Comforting and familiar, without feeling heavy

• Easy enough for a weeknight, good enough to repeat

Whether you’re cooking for kids, adults, or anyone who prefers smoother textures, this one meets you where you are.

How to make Broccoli Cheddar Soup with Shells:

1. Cook the pasta
   Bring a pot of salted water to a boil and cook the pasta until just al dente. Reserve some pasta water, then drain.
2. Soften the broccoli stems
   In a deep pan over medium heat, melt the butter. Add the grated broccoli stems and cook for a few minutes, stirring, until softened.
3. Build the roux
   Sprinkle the flour over the broccoli and stir continuously for 1–2 minutes until fully incorporated.
4. Create the sauce
   Slowly whisk in the bone broth, then the milk. Stir until slightly thickened, about 3–4 minutes.
5. Season and add florets
   Stir in the finely chopped broccoli florets, mustard powder, garlic powder, onion powder, salt, and pepper.
6. Melt the cheese
   Add the grated cheese and whisk until smooth and fully melted.
7. Finish with pasta
   Add the cooked pasta and stir to coat. Use reserved pasta water to loosen the sauce if needed.

Storage & Reheating

• Store: Refrigerate in an airtight container for up to 3 days

• Reheat: Gently on the stovetop or microwave with a splash of milk, broth or water

• Freezing: Not recommended — cheese sauces can separate

What Makes This Recipe Texture-Friendly

This isn’t about hiding vegetables — it’s about being really intentional with the texture.

• Grated broccoli stems melt into the sauce, adding body without bite

• Very finely chopped florets soften completely while cooking

• Smooth cheese sauce coats every noodle evenly

• Small pasta shapes keep each bite consistent

This approach works well for:

• people sensitive to food textures

• anyone who prefers smoother, more cohesive dishes

• families with mixed preferences at the table

This one’s on repeat over here. If you make it, tag me @britacooks and tell me what you think. I love seeing your recreations! xx