Hidden-Broccoli Mac & Cheese Recipe

Learn how to make this homemade Hidden-Broccoli Mac & Cheese—the best easy baking recipe for sneaking vegetables into a family favorite. The secret puréed broccoli blends seamlessly into the creamy cheese sauce while boosting nutrition without compromising the classic comfort food taste kids love.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

35 mins

Serves:

6 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g broccoli florets</li><li class="ingredients-single-item">250g dried macaroni pasta (or shells)</li><li class="ingredients-single-item">50g unsalted butter</li><li class="ingredients-single-item">35g plain flour</li><li class="ingredients-single-item">600ml whole milk</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp mustard powder</li><li class="ingredients-single-item">175g mature cheddar cheese, grated</li><li class="ingredients-single-item">75g gruyère cheese, grated (or extra cheddar)</li><li class="ingredients-single-item">50g parmesan cheese, grated</li><li class="ingredients-single-item">1 tsp salt (adjust to taste)</li><li class="ingredients-single-item">1/2 tsp ground black pepper</li><li class="ingredients-single-item">75g panko breadcrumbs (optional)</li><li class="ingredients-single-item">25g butter, melted (optional for topping)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Blender or food processor</li><li class="equipment-single-item">Large ovenproof baking dish or cast iron skillet</li><li class="equipment-single-item">Large saucepan</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 4-5 minutes until tender but still bright green. Using a slotted spoon, transfer the broccoli to a blender or food processor, reserving the cooking water in the pot.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the dried pasta to the same pot of water you used for the broccoli and cook according to package instructions until al dente (usually 8-10 minutes). The pasta will continue cooking in the oven, so aim for slightly firmer than you'd normally eat. Drain well and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pasta cooks, blend the broccoli until completely smooth. You may need to add 2-3 tablespoons of milk from your measured amount to achieve a silky purée. This thorough blending is crucial for "hiding" the broccoli in the sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large saucepan, melt the 50g butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux. This cooking step is essential for removing the raw flour taste and creating the foundation for a smooth sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the milk to the roux, whisking constantly to prevent lumps from forming. This is the key to a silky-smooth béchamel sauce. Continue cooking and whisking until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the sauce from heat and stir in the nutmeg, mustard powder, 150g of the cheddar, all the gruyère, and half the parmesan. Stir until completely melted and smooth. The combination of cheeses creates depth of flavor, while the mustard powder enhances the cheese taste without adding visible specks.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold the broccoli purée into the cheese sauce until fully incorporated. This is where the magic happens - the sauce should remain a creamy color with just a slight green tint. Season with salt and pepper to taste.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the cooked pasta to the sauce, gently folding until every piece is evenly coated. Transfer the mixture to your prepared baking dish, spreading it out evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the crunchy topping, mix the remaining cheddar and parmesan with the panko breadcrumbs and melted butter in a small bowl. Sprinkle this mixture evenly over the mac and cheese. The panko creates a beautiful crispy texture contrast to the creamy pasta beneath.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 20-25 minutes until the top is golden brown and the edges are bubbling. Allow to rest for 5 minutes before serving - this helps the sauce to set slightly for easier serving. The contrast between the crunchy top and creamy interior makes this dish irresistible, even to those who normally avoid vegetables!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Hidden-Broccoli Mac & Cheese Recipe?

This recipe uses broccoli florets, macaroni pasta, butter, flour, milk, nutmeg, mustard powder, cheddar, gruyère and parmesan cheeses, salt, pepper, and optionally panko breadcrumbs for the crunchy topping. The broccoli is puréed to hide within the cheese sauce.

How to cook Hidden-Broccoli Mac & Cheese Recipe at home?

Learn how to cook Hidden-Broccoli Mac & Cheese Recipe by boiling broccoli until tender, then pureeing it until smooth. Make a roux with butter and flour, add milk to create a béchamel, then mix in cheeses and the broccoli purée. Combine with cooked pasta, top with a cheesy breadcrumb mixture, and bake until golden and bubbling.

Can I freeze mac and cheese with hidden vegetables?

Yes, this dish freezes excellently. Allow it to cool completely, then portion into airtight containers. Freeze for up to 3 months. When reheating, thaw overnight in the refrigerator, then bake at 180°C for 20-25 minutes until hot throughout. Add a splash of milk if it seems dry.

Why is my cheese sauce grainy rather than smooth and creamy?

Grainy cheese sauce typically results from overheating or adding cheese to a too-hot béchamel. Remove the sauce from heat before adding cheese, and grate cheese finely for better melting. Using pre-shredded cheese (with anti-caking agents) can also cause graininess.

What other vegetables can I hide in mac and cheese?

Beyond broccoli, you can successfully hide cauliflower, butternut squash, carrots, courgette, or sweet potato in mac and cheese. Always cook thoroughly and purée completely for the smoothest texture. Each vegetable adds different nutrients while maintaining the comfort food appeal.

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