Sweet Baby Broccoli Mac & Cheese

  • Prep Time:
  • Start to Finish:
  • Servings: 8-12


3 Tbsp salted butter
1 medium Spanish (yellow) onion, chopped
4 cups jack cheese, shredded
3 cups Velveeta (small dice)
2 1/2 Tbsp all-purpose flour
1 pint heavy cream
2 bunches Green Giant™ Fresh Sweet Baby Broccoli
2 cloves minced garlic
1 box elbow macaroni
1 Tbsp olive oil
1/4 bunch Green Giant™ Fresh parsley
1 1/2 cups panko bread crumbs


  1. In medium sauce pan, over medium heat, melt butter. Add onion and garlic and sauté until onion is transparent. Add flour and combine well. Mixture should be cooked for approximately 3 minutes. Add cream and keep on medium heat. Stir until combined well. Mixture should get slightly thick. Once sauce has thickened, add shredded jack cheese and velveeta. Turn heat down to low and continue to stir until all cheese has been melted.
  2. Chop raw sweet baby broccoli in 1/2” pieces. Set aside.
  3. In separate pot, boil 6 cups of water with 1 Tbsp kosher salt and 1 Tbsp olive oil. When water is boiling, add pasta and cook until pasta is al dente. Strain pasta from water, and add pasta and broccoli to cheese sauce. Combine well.
  4. Heat oven to 375°F. Transfer mac & cheese to a buttered baking dish add extra grated cheese and sprinkle bread crumbs and chopped parsley on top. Place in oven and bake until golden brown.