Copycat Velveeta Broccoli Mac + Cheese
Amazingly creamy and comforting, this Copycat Broccoli Mac + Cheese is what every childhood dream is made of and is the true nostalgic dish!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Keyword: broccoli, cheese, creamy, dinner, easy, family-friendly, homemade, kid-friendly, lunch, mac and cheese, pasta, side, veggies, velveeta, weeknight meals
Servings: 6 servings
Calories: 217kcal
MAC + CHEESE:
- 1 (16 oz.) pacakge Your favorite short-cut pasta, organic (I love using pipe rigate, shells, elbow pasta, or Lumache)
- 2 cups organic broccoli florets, cooked (You can steam, boil, or roast them; See Notes!)
- 2 Tbsps unsalted butter
- 2 Tbsps organic all-purpose flour (See Notes!)
- 1 ¼ cups organic heavy cream (You can use sub with Half & Half)
- ½ cup Almond milk, unsweetened (You can sub with whole milk or your fave plant-based milk)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried parsley (You can also use fresh chopped parsley)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- Pinch of cayenne pepper
- 2 cups organic Sharp Cheddar, grated or shredded
- 1 cup organic Mozzarella cheese, grated or shredded
BOIL THE PASTA:
Bring a large pot of water to a boil with a pinch of salt and add your favorite short-cut pasta and cook according to packaging, about 8-10 minutes in most cases. Once cooked, drain, and lightly toss in olive oil (to prevent sticking together), cool and set aside.
MAKE THE CHEESE SAUCE:
In a large dutch pot or deep skillet over medium-high heat, add butter and let it melt. Once melted, add flour, salt, black pepper, garlic powder, onion powder, parsley, smoked paprika, mustard powder, and cayenne pepper, whisking until combined and "paste-like".
Slowly pour in the heavy cream and milk, whisking frequently until lump-free, about 2-3 minutes. Reduce the heat to medium-low and add in the freshly-grated (or shredded) Sharp Cheddar and Mozzarella cheeses, stirring (using a wood spoon or spatula) until fully melted and smooth, about 4-5 minutes.
Add in the cooled pasta and cooked broccoli florets and stir together until coated, combined, and creamy!
Serve immediately with your favorite side and main dishes.
Bon Appetit!
- STORAGE: Leftovers can be stored in an air-tight container in the refrigerator for 3-4 days and reheated when ready to serve. To re-heat, add each serving to the oven, microwave, or stovetop until warmed through.
- FLOUR: If you don’t want to use all-purpose flour, feel free to substitute with regular starch or arrowroot starch, tapioca flour, which all act as a thickening agent.
- VEGAN OPTION: To make this Mac + Cheese vegan, simply substitute cheeses with dairy-free shreds, substitute heavy cream with full-fat coconut milk/cream, and use vegan butter. Also, check out my Vegan Mac + Cheese recipe.
- GLUTEN-FREE OPTION: To ensure that this recipe is GF, be sure to use GF-friendly pasta and flour.
- VEGGIES: If preferred, you can always use broccolini instead of broccoli or add other greens to the mix for additional flavor such as Spinach, Kale, or Collard Greens.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
- EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Copycat Velveeta Broccoli Mac + Cheese. Everything from my fave dutch pot/oven, wooden spoons, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
Calories: 217kcal | Carbohydrates: 4g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 235mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 929IU | Vitamin C: 0.4mg | Calcium: 62mg | Iron: 0.3mg