Roasted Broccoli Macaroni and Cheese

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Decadent cheddar and gruyere macaroni & cheese with roasted broccoli. Great as a side dish or as a main course!


  • 8 ounces macaroni
  • 12 ounces broccoli florets
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cup whole milk
  • 1/2 cup half and half
  • 4 ounces shredded aged cheddar cheese
  • 4 ounces shredded gruyere cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheese (either the cheddar or gruyere or a combo)


  1. Preheat the oven to 400°F.
  2. Toss the broccoli florets in the olive oil and spread them in a single layer on a baking sheet. Roast the for 30 minutes, or until the broccoli starts to take on a light golden color around the edges. Once it’s done, set the pan aside and leave the oven on.
  3. While the broccoli is roasting, bring a large pot of water to a boil. Once boiling, add the macaroni and boil following the package instructions. Drain it and set it aside.
  4. Move the pasta pot to a cool burner on the stove and turn the heat to medium-low. Melt the butter in the pot and then add the flour. Stir them together and cook the mixture for about a minute.
  5. Slowly add the milk and half and half while whisking. If lumps form, whisk until the mixture is smooth before adding more milk. Once you’ve added all of the milk and half and half, stir and warm the mixture until it’s steaming hot. Adjust the heat to medium, if needed, but don’t let the milk mixture boil.
  6. Add the shredded cheese in batches, whisking it until it melts into the sauce. Once the sauce is smooth, add the cooked pasta and roasted broccoli. Stir well to combine.
  7. Transfer the mac and cheese to an 8×8″ baking dish. Sprinkle one cup of shredded cheese over the top. Bake the macaroni and cheese at 400°F for ten minutes.


Keywords: broccoli mac and cheese, macaroni and cheese with broccoli