Broccoli Mac and Cheese Cups

Who doesn’t love mac and cheese?

We’ve taken classic mac and cheese and made it a bit healthier with a lighter cheese sauce and loads of broccoli (but equally delicious). We also baked them up in a muffin tin to make them into portion-sized cups, perfect for school lunches!

You could easily use other vegetables if you’re not a fan of broccoli. I like to swap in asparagus, mushrooms and cauliflower – but anything goes!

Also, you can swap in different cheeses or pastas depending on what you have on hand or what your family likes.

Basically what I’m saying is – there are so many ways to enjoy these little mac and cheese cups!

Now tell me – what will you put in yours?

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Broccoli Mac and Cheese Cups

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 25-30 mins
  • Total Time: 35-45 mins
  • Yield: Makes 24 cups 1x
  • Category: Entree
  • Method: Baking
  • Cuisine: American


Easy baked mac and cheese cups with broccoli.


  • 12 ounces whole grain shaped pasta (penne, elbow, bow tie, rotini)
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups milk
  • 1 ½ teaspoons kosher or sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground mustard
  • Pinch cayenne pepper
  • 2 cups shredded cheddar cheese, divided
  • 2 cups chopped cooked broccoli


  1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
  2. Preheat the oven to 375 degrees.
  3. In the same pot, melt the butter at medium heat. Whisk in the flour until bubbly, increasing the heat if needed. Slowly whisk in the milk and bring to a low simmer, then reduce the heat. Whisk frequently 3-4 minutes until the sauce is thickened.
  4. Whisk in the salt, black pepper, ground mustard and cayenne pepper. Taste and adjust the seasoning, if necessary.
  5. Remove from the heat and whisk in ¾ of the cheese until melted. Fold in the cooked pasta and broccoli.
  6. Coat two 12-cup muffin tins with cooking spray. Fill each cup with the mac and cheese and top with the remaining shredded cheese. Bake 12-15 minutes or until the cheese is bubbly. Allow to slightly cool, then use a spoon to remove the mac and cheese cups from the muffin tin.


Storage Tip: Serve immediately or place cups in an airtight container and store in the refrigerator up to 5 days or the freezer up to 2 months.


  • Serving Size: 1 cup
  • Calories: 121
  • Sugar: 2g
  • Sodium: 148mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 16mg

Keywords: pasta, macaroni and cheese, mac and cheese, kid, kid-friendly