Crowd Pleasers

Broccoli Mac and Cheese

This Broccoli Mac and Cheese relies on classic flavors from Wisconsin aged cheddar, mozzarella, fontina and parmesan cheeses.

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Servings: 6


  • 1 pound dried pasta
  • 1 pound broccoli florets
  • 6 tablespoons butter, divided
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dry powdered mustard
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon nutmeg, freshly grated
  • 4 cups whole milk
  • 1/2 cup (2 ounces) Wisconsin aged cheddar cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin fontina cheese, shredded
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup Panko bread crumbs
  • 1/4 cup Wisconsin parmesan cheese, grated
  • 2 tablespoons chives, freshly shopped


Preheat oven to 400°F. Cook pasta to al dente according to package directions. During last minute of cooking, add broccoli. Drain well; set aside.

Meanwhile, melt butter in large saucepan over medium heat. Add flour, salt, pepper, mustard, cayenne and nutmeg. Whisk one minute. Whisk in milk and bring to boil. Reduce heat to medium-low; simmer until sauce thickens and coats back of spoon. Whisk in cheeses. Add Worcestershire sauce. Season generously with salt and pepper.

Add pasta and broccoli and toss to coat. Pour into buttered 9×13-inch casserole dish. In small bowl, combine panko, parmesan and butter. Sprinkle over macaroni and cheese.

Bake 15 to 20 minutes or until top is golden and bubbly. Garnish with chives and serve.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.