Broccoli mac and cheese is all made in one dish, no boiling, no muss, no fuss, only easy delicious comfort food!
This broccoli macaroni and cheese cooks all in one dish, is so incredibly easy and is always a hit! Serve it with a cucumber tomato salad and easy sugar cookies.
Broccoli Mac and Cheese
Broccoli Mac and Cheese
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Broccoli Mac and Cheese Ingredients
- Chicken – Boneless, skinless, uncooked.
- Pasta – We used mini shells, I find these work great for absorbing liquid and cooking perfectly. Elbow macaroni also works well.
- Broccoli – Fresh broccoli or frozen/thawed broccoli.
- Cheese – Cheddar, shredded. We used mild cheddar, but sharp cheddar cheese is delicious too.
- Heavy cream – Heavy cream will give the best flavor and texture, but you can also use half and half or whole milk.
- Broth – Chicken broth is my preferred, but you can also use vegetable broth or water.
- Spices – Nutmeg, paprika, salt, pepper.
- Optional – Bread crumbs + melted butter.
How do you make broccoli mac and cheese? (step-by-step)
⭐ First, mix everything together in a large bowl. Pour noodle and cheese mixture into a casserole baking dish, scraping the sides well to get all ingredients out.
⭐ Next, using a large spoon or spatula, press casserole into dish so everything is tightly packed.
⭐ Then, cover securely with foil and bake on the center oven rack until the internal temperature of the casserole has reached safe temperature. If desired, top with butter bread crumbs and broil a couple minutes to brown.
⭐ Finally, allow to rest several minutes before serving.
Preparation
Can you make broccoli mac and cheese ahead of time?
This recipe is best made right before eating, but it’s super easy, so no worries! If you really need to make it before hand, you can bake it the first time and then warm it back up in the oven when ready to eat.
Can I use cooked chicken?
Yes, cooked chicken can be used in this recipe. Add an extra 1/4 cup of broth or water if using cooked chicken.
What kind of cheese for broccoli mac and cheese recipe?
We typically use finely shredded cheddar cheese, but try whatever type of cheese you love. A mix of American cheese + colby is also delicious. My kids also really love when we make it with a Fiesta blend.
Leftovers and storage
How long does broccoli mac and cheese with chicken last?
Leftovers will keep in the refrigerator for 3 – 4 days, or several months in the freezer.
Can you freeze broccoli mac and cheese casserole?
Yes, but because we’re using uncooked pasta for this dish, you’ll want to bake before freezing. After baking, allow to cool, then cover tightly and store in the freezer for up to 3 months.
To reheat, bake from frozen covered for 60 – 90 minutes at 350F, until heated through, or thaw overnight in the refrigerator and then bake for 30 minutes or until heated through.
Tips, tricks, and frequently asked questions
🌡 When checking the temperature, I like to use a meat thermometer and just pierce right through the center of the foil with it. Make sure the thermometer is in the middle of the casserole and not touching the bottom of the pan.
🥦 For the broccoli, you can use fresh, but I like to use frozen. Thaw it by running under warm water before adding to the casserole. Use bite sized chopped broccoli to make it easy to eat.
📏 Always measure frozen vegetables before thawing.
🧀 It is always preferably to use freshly shredded cheese as opposed to pre-shredded because pre-shredded cheese contains anti-caking ingredients that can inhibit melting. That said, this recipe will still work with pre-shredded cheese.
What to eat with broccoli mac and cheese (serving suggestions)
The amazing thing about this casserole is it really is a full meal all in one dish – proteins, vegetable, and starch! If you want to add a little something extra, try serving it with a shaved brussels sprout salad and lemon pudding cookies.
If you love macaroni, try these dishes next
More delicious casserole recipes
- Baked rigatoni
- Cheesy hash brown casserole
- Chicken spaghetti casserole
- Homemade tuna casserole
- See all our casserole recipe ideas
Other chicken dinners to try
- Taco soup with chicken
- Smoked chicken thighs
- Butter chicken recipe
- Teriyaki chicken wings
- See all our chicken recipes
Recipes with broccoli you’ll also love
Tools we love
- Casserole dish – I love this casserole dish because it comes with a lid and the dish can go from freezer to oven!
- Wooden serving set – These are functional and beautiful.
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How to Make Broccoli Mac and Cheese
Broccoli Mac and Cheese
Ingredients
- 2 pounds raw chicken small cubed (about 3 chicken breasts)
- 16 ounces mini shells 1 pound
- 4 cups broccoli florets
- 1 pound finely shredded mild cheddar cheese
- 2 cups heavy cream
- 2 cups chicken broth or water
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground paprika
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
Optional topping
- 1 - 2 cups seasoned bread crumbs
- 2 tablespoons melted butter
Instructions
- Mix everything together in a large bowl.
- Pour everything into a 9x13 casserole dish, scraping the sides well to get all the casserole ingredients out.
- Using a large spoon or spatula, press casserole into dish so everything is tightly packed.
- Cover securely with foil (first lengthwise, then widthwise) and bake on the center oven rack at 350 degrees for 60 - 70 minutes until the internal temperature of the casserole is at least 165 degrees Fahrenheit.
- (Optional/not pictured) - mix together breadcrumbs and melted butter. Remove foil and sprinkle mixture over casserole. Broil 2 - 3 minutes until bread crumbs are browned (make sure you're using a broiler safe dish and watch closely!).
- Allow to rest about 5 - 10 minutes before serving.
Notes
Nutrition
Broccoli Mac and Cheese
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Beth says
This recipe is amazing and so delicious! My son and daughter were all over this recipe, so excited to make this again!
Melissa says
Wow – what an easy way to make a delicious make a great dinner!
Jason says
Complete waste of food. 2 cups of broth and 2 cups of Heavy Cream is nowhere near enough to cook the noodles. Packing that much food into a casserole dish doesn’t allow the chicken to cook.
Followed the recipe to a T, mixed everything together in a bowl, scooped into a casserole dish, packed it down, double foiled, cooked for 70 minutes at 350.
Took it out, just as I feared, the noodles are rock hard, and any chicken that’s not on the edge of the dish is completely raw. I knew this was going to happen as I was putting everything together, but I followed it anyway, figuring the person writing this recipe might actually know how to cook. Nope. Complete waste of food, this person has no idea what they’re doing in a kitchen. Don’t make this.
April Woods says
Hi Jason – I’m sorry your dish didn’t turn out. We make this regularly, so it does work. Every oven is different, which is why we specify to allow it to cook until it reaches an internal temperature of 165F. It’s also important to use mini shells (or other very small pasta) as they will cook/absorb liquid easier than larger/thicker pasta. If you let it cook until the correct temperature is reached, the chicken and broccoli will release enough liquid to cook the pasta along with the broth and cream.