Cozy Autumn Mac & Cheese with Broccoli

There’s something about autumn that calls for cozy, comforting meals. The crisp air, falling leaves, and early sunsets practically beg for a dish that feels like a hug in a bowl. That’s where this Cozy Autumn Mac & Cheese with Broccoli comes in. It’s everything you want in a fall dinner: creamy, cheesy, hearty, and packed with a little green goodness to balance it out.

This recipe combines tender pasta, sharp cheddar, and fresh broccoli in a velvety cheese sauce. Then it’s baked until bubbling and golden on top. The broccoli adds a satisfying bite and freshness, making this mac and cheese just as nourishing as it is comforting. The best part? It’s easy to pull together on a weeknight, yet special enough to serve for gatherings.

I’ve made countless versions of mac and cheese over the years, but this one holds a permanent spot in my autumn rotation. It’s quick enough for busy nights (ready in under an hour), yet cozy enough to enjoy while wrapped in a blanket with a movie. Plus, picky eaters love it—cheese and pasta always win, and the broccoli blends right in.

If you’ve been craving a comfort food recipe that doesn’t take all day but still feels homemade, this Cozy Autumn Mac & Cheese with Broccoli is the perfect match. Let’s dive in.

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What Makes This Cozy Autumn Mac & Cheese with Broccoli Special?

• Creamy homemade cheese sauce: Forget the boxed version. This sauce is rich, velvety, and made with real cheese.

• Balanced with broccoli: Adds freshness, nutrients, and a little crunch while still keeping the dish indulgent.

• Quick and easy: Ready in under 60 minutes, with simple steps anyone can follow.

• Family-friendly comfort: Loved by kids and adults alike—perfect for picky eaters.

• Make-ahead friendly: Assemble in advance and bake when ready.

This recipe shines because it blends indulgence with balance. The broccoli keeps things from feeling too heavy, while the cheese sauce provides that irresistible cozy factor. Plus, you can make it ahead of time, which is a lifesaver on busy nights or when hosting.

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Ingredient Notes

Here’s what you’ll need and why each ingredient matters:

• Elbow macaroni (12 ounces): The classic shape holds onto cheese sauce perfectly. Sub with shells, cavatappi, or penne.

• Fresh broccoli florets (3 cups): Adds texture and color. Frozen broccoli works too—just thaw and drain first.

• Sharp cheddar cheese (3 cups shredded): Gives that signature tangy, cheesy flavor. Swap in white cheddar, Gruyere, or a mix for extra depth.

• Parmesan cheese (1/2 cup grated): Adds a salty, nutty kick that balances the creaminess.

• Milk (3 cups, whole preferred): Creates a rich sauce. Low-fat works but won’t be as creamy.

• Butter (4 tablespoons): Forms the base of the roux for the cheese sauce.

• Flour (1/4 cup): Thickens the sauce.

• Seasonings (garlic powder, mustard powder, salt, pepper): Boosts flavor and keeps the cheese sauce from tasting flat.

• Breadcrumbs (1/2 cup, optional for topping): For a crunchy golden crust. Panko breadcrumbs work best.

Optional equipment: A large Dutch oven or oven-safe skillet makes this a one-pot recipe. Otherwise, use a saucepan for the sauce and a casserole dish for baking.

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How To Make Cozy Autumn Mac & Cheese with Broccoli

1. Cook the pasta and broccoli

   • Bring a large pot of salted water to a boil. Add pasta and cook until just al dente (about 7 minutes).

   • During the last 2 minutes, toss in the broccoli florets. Drain both and set aside.

   • Tip: Don’t overcook the broccoli—it should stay bright green and slightly firm.

2. Make the cheese sauce

   • In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.

   • Slowly whisk in milk, making sure no lumps form. Cook until the sauce thickens (5–7 minutes).

   • Stir in seasonings, then add cheddar and Parmesan until melted and smooth.

   • Tip: Remove the pan from heat before adding cheese to prevent graininess.

3. Combine pasta, broccoli, and sauce

   • Stir the cooked pasta and broccoli into the cheese sauce. Mix well until everything is coated.

4. Assemble and bake

   • Preheat oven to 375°F (190°C).

   • Transfer mixture to a greased baking dish. Sprinkle with breadcrumbs and extra cheese if desired.

   • Bake for 20–25 minutes, until bubbling and golden brown.

   • Tip: Broil for 2–3 minutes at the end for a crispier topping.

5. Serve and enjoy

   • Let cool slightly before serving (sauce will thicken as it sits).

   • Serve hot with a side salad or roasted veggies for a complete meal.

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Storage Options

• Room temperature: Keep leftovers out no longer than 2 hours.

• Refrigerator: Store in an airtight container up to 4 days.

• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm in the oven at 350°F until heated through, or microwave with a splash of milk to restore creaminess.

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Variations and Substitutions

• Protein boost: Add cooked chicken, ham, or bacon for extra heartiness.

• Veggie-packed: Stir in roasted butternut squash, peas, or mushrooms.

• Gluten-free: Use gluten-free pasta and flour for the roux.

• Spicy kick: Add a pinch of cayenne or chopped jalapeños.

• Extra cheesy: Swap in Gruyere, fontina, or gouda for richer flavor.

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Frequently Asked Questions

Can I make this ahead of time?
Yes! Assemble the mac and cheese, cover, and refrigerate for up to 24 hours. Bake when ready, adding 5–10 minutes extra to the bake time.

Can I skip baking and serve stovetop style?
Absolutely. If you want it quicker, just stir the pasta and broccoli into the cheese sauce and serve right away.

What if my cheese sauce turns grainy?
This usually happens if the cheese overheats. Remove from heat before adding cheese and stir gently.

Can I use frozen broccoli?
Yes—just thaw, drain well, and add during assembly. No need to boil it first.

How do I keep leftovers creamy?
When reheating, stir in a splash of milk or cream. This brings back the silky texture.

What’s the best cheese combination?
Sharp cheddar is classic, but mixing cheddar with Gruyere or mozzarella makes it extra rich and gooey.

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Conclusion

This Cozy Autumn Mac & Cheese with Broccoli is comfort food at its best—creamy, cheesy, and packed with seasonal flavor. It’s simple enough for a weeknight dinner yet cozy enough for a Sunday supper. Whether you bake it golden or enjoy it stovetop style, this dish is guaranteed to bring warmth to your table.

I’d love to hear how yours turns out! Share your version in the comments or tag me if you try it—especially if you add your own twists. Cozy season is here, and this recipe deserves a spot on your fall menu.

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