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Mac and Cheese with Broccoli

Mini Mac & Cheese with Broccoli

These tasty bites are perfect to pop into a container and take anywhere, and they are a great size for little hands. They're also nutritious, loaded with protein and calcium, thanks to the eggs, milk and cheese. Make them in mini muffin tins to have for supper or school lunch, or size them up and bake in a conventional muffin cups. 

Course Dinner
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 30 mini mac & cheese bites or 10 regular-size muffin cups
Author katiemorford


  • Olive oil cooking spray
  • 2 cups elbow macaroni (8 ounces)
  • 1 1/2 cups tiny broccoli florets
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk, warmed
  • 2 cups shredded sharp Cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 4 eggs, beaten


  1. Preheat oven to 375°F. Spray 30 cups of a mini muffin pan with cooking spray (or 10 to 12 cups of a regular muffin tin).

  2. Bring a medium saucepan full of water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Use a slotted spoon to scoop the pasta from the water and drain well. 

  3. Bring the water back to a boil and blanch the broccoli until just barely tender, 1 to 2 minutes. Drain well. 

  4. In the same saucepan over medium-low heat, melt the butter. Add the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheeses until smooth. Add the macaroni to the cheese sauce and stir to combine. Remove from heat, add the egg and cooked broccoli to the pasta, and mix well.

  5. Spoon the pasta mixture into about 30 of the mini muffin cups (or 10 to 12 regular muffin cups), filling them to the top.

  6. Bake until crisp and browned around the edges and bubbling, about 10 minutes for minis, a little longer for regular-size ones. Allow to cool in the pan for about 10 minutes before removing (use a small knife to help dislodge them if necessary).

Recipe Notes

STORE IT Refrigerate in an airtight container for up to 3 days, or seal in a zippered plastic bag and freeze for up to 3 months. PACK IT Thaw 2 or 3 mac & cheese bites, if necessary, then pack in a small airtight container. If you are on the go for more than 1 hour, place in a small bag with a travel ice pack.