Broccoli and cauliflower macaroni cheese is a delicious twist on the traditional favourite. This hearty recipe packs in extra vegetables while still delivering the creamy, cheesy goodness everyone loves.
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You'll find this recipe so easy to prepare, even on busy weeknights.
The tender broccoli and cauliflower florets add colour, texture and nutrients to the velvety cheese sauce and pasta. It's also a great way to encourage fussy eaters to eat more vegetables.
Love macaroni cheese? Try my chorizo mac and cheese, air fryer mac and cheese and slow cooker macaroni cheese too!
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🛒 Ingredient notes
Pasta - 250g of macaroni or elbow macaroni pasta. Other short pasta shapes can also be used such as penne or rigatoni.
Butter - unsalted butter is best.
Flour - plain flour is added to the melted butter to create a roux.
Milk - whole milk or semi-skimmed milk is best for macaroni cheese and creates a smooth and velvety cheese sauce.
Dijon Mustard - helps bring out the cheesy flavour. You could also use wholegrain mustard or a small pinch of English mustard powder.
Apple Cider Vinegar - a splash helps to balance the flavours and add a subtle tang.
Cheddar Cheese - grated extra mature cheddar is used for the best flavour.
Gruyere - for a nutty taste.
Broccoli - a head of broccoli broken into florets.
Cauliflower - a small one broken into florets.
Parmesan - finely grated for the topping.
🔪 How to make Cauliflower and Broccoli Mac and Cheese
Prep - Preheat the oven to 200°C (180°fan/ Gas 6/ 400°F).
- Bring a large pan of salted water to the boil and cook the macaroni, cauliflower and broccoli florets for 8 minutes or until the pasta is al dente. Reserve a cup of pasta cooking water, drain, and set aside.
- Melt the butter over a low heat on the hob and stir in the plain flour until a paste (roux) forms. Cook for 1-2 minutes.
- Turn up the heat and add the milk, whisking continuously to prevent lumps from forming. When the sauce is bubbling and thickened, take off the heat.
- Add the grated cheddar, gruyere, Dijon mustard and apple cider vinegar and mix until the cheese has melted.
- Stir in the cooked macaroni, cauliflower and broccoli. Add enough of the reserved pasta cooking water to thin the sauce to your liking.
- Pour into a large baking dish, sprinkle with the grated Parmesan and bake in the oven for 15-20 minutes until golden and bubbling.
Top Tips
- If the cheese sauce is too thick, keep adding the reserved pasta water until you get the desired consistency. I usually need 2-3 tablespoons to get mine just right.
- Cook the macaroni until it is al dente, which means it should be cooked but still slightly firm. Overcooking the pasta can result in a mushy texture.
- Gradually add the milk to the 'roux' while stirring continuously to avoid lumps in the sauce.
- Let the dish rest for a few minutes after taking it out of the oven to allow it to cool slightly and for the sauce to thicken. This also helps the macaroni to absorb more of the sauce.
- Don't use pre-shredded or grated cheese as it will be coated in flour which will alter the consistency of the sauce.
🍴 Serving suggestions
Serve the macaroni cheese with a green salad (my peppery rocket and Parmesan salad is a good option) and garlic bread!
Mac and cheese is rich and filling, so something light and fruity is best for dessert like air fryer baked apples, or cherry cheesecake.
📖 Variations
- Elevate your dish with crispy bacon for a tasty twist on the classic recipe.
- Boost the nutritional value by adding sautéed spinach and artichoke hearts, inspired by the popular dip.
- Infuse your cheese sauce with the mellow sweetness of roasted garlic and the vibrant flavours of fresh herbs.
🥡 Storage
Store - in an airtight container in the fridge for up to 3 days.
Reheat - in the microwave until piping hot.
Freeze - for up to 3 months.
❓ Frequently asked questions
Yes, you can use frozen broccoli and cauliflower. Simply boil with the macaroni as per packet instructions.
Yes, you can assemble the macaroni cheese up to a day in advance and store it in the fridge. When ready to bake, remove it from the fridge 30 minutes before baking to allow it to come to room temperature.
Yes, you can use any short pasta shape, such as penne, fusilli, or rotini. Avoid using long pasta shapes as they may not hold the sauce as well.
To add a crunchy topping, mix grated Parmesan, breadcrumbs, and melted butter, then sprinkle the mixture over the top of the macaroni cheese before baking.
😋More macaroni cheese recipes
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Recipe
Broccoli and Cauliflower Macaroni Cheese Recipe
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Ingredients
- 250 g Macaroni
- 1 Head of Broccoli broken into florets
- 1 Head of Cauliflower broken into florets
- 50 g Butter
- 50 g Plain Flour
- 750 ml Milk
- 150 g Extra Mature Cheddar grated
- 100 g Gruyere grated
- 1 teaspoon Dijon Mustard
- ½ teaspoon Cider Vinegar
- 3 tablespoon Parmesan grated
- Salt and Pepper
Instructions
- Preheat the oven to to 200°C (180° fan/ Gas 6/ 400°F).
- Bring a large pan of salted water to the boil and cook the macaroni, cauliflower and broccoli florets for 8 minutes or until the pasta is al dente. Reserve a cup of pasta cooking water, drain, and set aside.250 g Macaroni, 1 Head of Broccoli, 1 Head of Cauliflower
- Melt the butter over a low heat on the hob and stir in the plain flour until a paste (roux) forms. Cook for 1-2 minutes.50 g Butter, 50 g Plain Flour
- Turn up the heat and add the milk, whisking continuously to prevent lumps from forming. When the sauce is bubbling and thickened, take off the heat.750 ml Milk
- Add the grated cheddar, gruyere, Dijon mustard, and apple cider vinegar and mix until the cheese has melted.150 g Extra Mature Cheddar, 100 g Gruyere, 1 teaspoon Dijon Mustard, ½ teaspoon Cider Vinegar
- Stir in the cooked macaroni, cauliflower and broccoli. Add enough of the reserved pasta cooking water to thin the sauce to your liking
- Pour into a large baking dish, sprinkle with the grated Parmesan, season, and bake in the oven for 15-20 minutes until golden and bubbling.3 tablespoon Parmesan, Salt and Pepper
Notes
- If the cheese sauce is too thick, keep adding the reserved pasta water until you get the desired consistency. I usually need 2-3 tablespoons to get mine just right.
- Cook the macaroni until it is al dente, which means it should be cooked but still slightly firm. Overcooking the pasta can result in a mushy texture.
- Gradually add the milk to the 'roux' while stirring continuously to avoid lumps in the sauce.
- Let the dish rest for a few minutes after taking it out of the oven to allow it to cool slightly and for the sauce to thicken. This also helps the macaroni to absorb more of the sauce.
Sheila says
Easy delicious and the kids loved it
Jay says
Yummy mac and cheese with veg