Beauty shot of Molly Yeh's Broccoli Mac and Cheese, as seen on Girl Meets Farm Season 11.
Recipe courtesy of Molly Yeh

Broccoli Mac and Cheese

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 to 6 servings
Molly used to ask her mom to make homemade mac and cheese every year on Christmas, so she’s carrying on tradition with this recipe…but plot twist…she’s sneaking some veggies in with delicious crispy broccoli on top, her and Bernie’s favorite! This is a one-pot stovetop mac where you cook the noodles in with the cheese sauce, so no boiling separately required…it’s all about ease on Christmas.


Crunchy Broccoli Crumbs:

Mac and Cheese:


  1. Arrange an oven rack in the middle position. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  2. For the crunchy broccoli crumbs: Put the broccoli onto the prepared baking sheet. Drizzle with the melted butter, panko, Parmesan, paprika, salt, garlic powder and black pepper. Toss well to coat the broccoli in the seasoned crumbs and spread in an even layer. Roast in the oven, tossing halfway through, until the broccoli and crumbs are very crisp and golden, 15 to 18 minutes.
  3. For the mac and cheese: In a large skillet or enameled braiser over medium heat, combine the milk, butter, salt, nutmeg and 2 cups water. Once the butter is melted, stir in the pasta. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until the pasta is al dente, about 10 minutes. Stir in the cream, Gruyere and Cheddar until melted and smooth. Remove from the heat; the pasta will seem too saucy but will absorb the sauce and thicken up over the next few minutes.
  4. Top the mac and cheese with the crispy broccoli. Drizzle with sriracha and serve hot.

Cook’s Note

Leftover mac and cheese will keep in an airtight container in the fridge for 2 to 3 days, but you might want to add a little milk or cream when reheating.