The Garden Grazer

Mac ‘n Cheese with Broccoli

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Vegan Broccoli Mac ‘n Cheese! Easy, creamy, cozy, comfort food with a nutritional boost from the broccoli! (Vegan, gluten-free option)

Vegan macaroni and cheese with broccoli on a plate

Need a little warm comfort food to get you through these chilly days? How about some homemade mac ‘n cheese! Sure it’s a bit indulgent, but that’s why we toss in lots of the green stuff. (Mac and cheese with trees!)

You could even add more broccoli. I love huge amounts of broccoli in this dish. It’s so good smothered in the delicious creamy cheese sauce.

Broccoli mac 'n cheese on a plate

Plus feel free to season the sauce to your liking. I use a little dry mustard but you can use other seasonings if you wish. Smoked paprika, seasoned salts, and chili powder are lovely. Or cayenne pepper if you want a kick!

Just be sure to find a good melt-able vegan cheese for this recipe. I enjoy the taste and “meltability” of the Follow Your Heart brand. (And if you’re looking for a healthier cheese sauce, check out this other Easy Vegan Mac ‘n Cheese made with a homemade cashew-based sauce!)

Vegan broccoli mac and cheese on a plate
Broccoli mac 'n cheese on a plate
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5 from 1 vote

Mac ‘n Cheese with Broccoli

Vegan Broccoli Mac 'n Cheese! Easy, creamy, cozy, comfort food with a nutritional boost from the broccoli!
AuthorKaitlin – The Garden Grazer
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
CategoryMain Dish
CuisineAmerican, Gluten-Free Option, Vegan
Servings4

Ingredients

US Customary – Metric
  • 12 oz. pasta (gluten-free if desired)
  • 1 large head broccoli (about 4-5 cups florets)
  • 1/2 onion
  • 1-2 cloves garlic
  • 2 1/2 cups plain, unsweetened soymilk (or other plant milk)
  • 2 cups vegan cheddar shreds (I like Follow Your Heart)
  • 2-3 Tbsp. vegan butter (I use Miyoko's brand)
  • 3 Tbsp. all-purpose flour (I use Bob's Red Mill GF All-Purpose)
  • 1 tsp. dry mustard
  • 1/2 tsp. salt

Instructions

  • Cook pasta according to package directions, leaving al dente. Drain when finished.
  • Meanwhile, steam broccoli florets for 4-5 minutes.
  • Dice onion and mince garlic.
  • In a large pot over medium heat, melt butter. Then add onion and garlic. Stir and saute about 5-6 minutes.
  • Reduce heat to med-low, add in flour. Whisk continuously for a couple minutes.
  • Add milk and dry mustard. Increase heat to medium and heat for 5 minutes or until it thickens.
  • Add cheese and salt. Whisk to melt and turn off heat.
  • Stir in cooked pasta and broccoli. Salt/pepper to taste and serve immediately.

Notes

For gluten-free: use your favorite GF pasta, and GF flour. (I use Bob’s Red Mill GF All-Purpose Flour.)

Nutrition Per Serving (Estimate)

Calories: 623 kcalCarbohydrates: 94 gProtein: 14 gFat: 21 gSaturated Fat: 6 gPotassium: 211 mgFiber: 4 gSugar: 2 gVitamin A: 614 IUVitamin C: 4 mgCalcium: 241 mgIron: 2 mg
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Comments

  3. Lauren Goslin

    This looks freakin’ amazing! I love the addition of broccoli…makes it more angelic, calorically speaking. 🙂

    Reply

  9. Rachel Soule

    This was good! Not like “oMG amazing” but definitely satisfying. I recommend if you’re craving comfort food.

    Reply

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