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Copycat Café Broccoli Cheddar Mac

A close-up of creamy Copycat Café Broccoli Cheddar Mac with elbow macaroni and bright green broccoli florets.
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Make a creamy, sharp cheddar macaroni and cheese with tender broccoli that tastes just like your favorite cafe version.

Ingredients

Scale
  • 8 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup chicken broth
  • 8 ounces sharp cheddar cheese, freshly grated
  • 4 ounces Monterey Jack cheese, freshly grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup fresh broccoli florets, small
  • 1 tablespoon cream cheese (optional, for extra richness)

Instructions

  1. Cook the macaroni according to package directions until al dente. Drain and set aside.
  2. While the pasta cooks, steam the broccoli florets until they are tender-crisp. Set aside.
  3. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue whisking and cook until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Whisk in the chicken broth, salt, pepper, and nutmeg. Bring the mixture to a gentle simmer.
  6. Remove the pan from the heat. Add the grated cheddar and Monterey Jack cheeses one handful at a time, stirring until each addition is completely melted and smooth before adding more. Stir in the cream cheese if using.
  7. Taste the sauce and adjust seasoning if needed.
  8. Fold the cooked macaroni and the steamed broccoli into the cheese sauce until everything is evenly coated.
  9. Serve immediately for the creamiest texture.

Notes

  • Always grate your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Use whole milk for the richest sauce base.
  • Do not overcook the broccoli; it should retain some bite.

Nutrition

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