Dinner/ Lunch/ Main Dishes

Broccoli Mac and Cheese

I have been making homemade macaroni and cheese for my girls since they were eating solid foods. It is so easy to make and tastes way better than what you get from a box with that powdered cheese (can that really be cheese!?). It also contains simple, readily available ingredients as opposed to the what you’ll find in the stuff off the shelf. Plus, I really love that it’s so easy to add in veggies. Broccoli is our favorite, but we’ve also done cauliflower and peas… you can really add in anything! What will you add? 

I’ve tried making this with a variety of cheeses, but I have found cheddar and mozzarella to be the perfect match! You can always use all cheddar if you don’t have another cheese on hand to mix in. However, make sure you are using block cheese and shredding yourself (use block mozzarella as well, not fresh). Why you ask? For one, block cheese melts so much better than pre-shredded. And pre-shredded has an added anti-caking ingredient, so extra ingredients that aren’t needed in my opinion! As always, I recommend whole wheat noodles (whole wheat is less processed and has more nutrients than white flour). Look for whole wheat macaroni noodles with whole durum wheat as the only ingredient.

Fun little story for you… I remember when my oldest was 2.5 and I had just had my younger daughter. I didn’t have a ton of extra time to do a lot of cooking (I wonder why?) so I bought a box of organic mac and cheese and made that for lunch one day. My 2.5 year old looked at it and said “no, I want the other stuff.” I was pretty proud that she didn’t even want to try it and preferred the homemade stuff instead!

This recipe makes 8-10 kid size servings. Freeze leftovers in muffin cups (see picture below) for a super easy lunch! I place empty muffin cups on a paper plate, fill the muffin cups up and put the paper plate in a freezer bag and toss in the freezer. When ready, I let each muffin cup thaw for a few minutes, remove the paper and heat the mac and cheese up in the microwave. Easy and delicious! My kids will usually eat about 2 muffin cups per serving.

Print Recipe
Serves: 8 Cooking Time: 30 minutes


  • 4 tbsp. butter
  • 4 tbsp. white whole wheat flour
  • 1.5 cups whole milk
  • 2 cups dry whole wheat macaroni noodles
  • 1 cup chopped cooked/steamed broccoli
  • 4oz shredded mozzarella cheese
  • 8oz shredded sharp cheddar cheese



Cook noodles according to package, drain, and set aside.


In a small saucepan over med-low heat melt the butter. Once the butter is melted add the flour and continue mixing for about 2 minutes (this becomes what is called a roux).


Add the milk to the roux and whisk until the roux is fully combined. Continue cooking over med-low for about 5 minutes to allow the mixture to thicken.


Add the shredded cheese to the milk mixture and continue stirring until the cheese is fully melted.


Return noodles to original pot. Poor cheese and broccoli over noodles and stir well.


As always, I recommend using organic ingredients wherever possible.

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