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Broccoli-Cheddar Mac and Cheese

Broccoli-Cheddar Mac and Cheese with Pesto

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Recipe Details


We’re serving up nostalgia on a plate with this mashup of two comfort classics: broccoli-Cheddar soup and mac and cheese. Elbow macaroni (the OG mac and cheese noodle) is tossed with a broccoli- and white Cheddar–laced béchamel sauce, along with a shot of pesto for an extra hit of green. Baked until bubbly with a crunchy almond and breadcrumb topping, this is a mac you definitely won’t want to miss.  


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 920
  • Protein 33g
  • Total Carb 95g
  • Total Fat 47g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    4 eaches
    unsalted butter
  • broccoli florets
    8 ounces
    broccoli florets
  • basil
    1/4 ounce
  • sliced almonds
    2 tablespoons
    sliced almonds
  • yellow onion
    yellow onion
  • garlic
    1 clove
  • elbow macaroni
    6 ounces
    elbow macaroni
  • flour
    1 tablespoon
  • milk
    1 container
  • shredded white Cheddar cheese
    3 ounces
    shredded white Cheddar cheese
  • pesto
    3 tablespoons
  • panko breadcrumbs
    1/4 cup
    panko breadcrumbs
  • aluminum tin
    aluminum tin

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 12" large pan
  • baking sheet


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Unwrap 2 butter packets, place in a small bowl, and set aside to soften at room temperature. Rinse broccoli and finely chop. Rinse basil and finely chop leaves, discarding stems. Roughly chop almonds. Peel onion, halve, and thinly slice. Mince garlic

  2. Sauté broccoli

    Sauté broccoli

    Heat remaining butter in a large pan over medium heat. When butter is foamy, add onion and garlic and sauté, stirring, until onion is soft and translucent, about 5 minutes. Add broccoli to pan and cook, stirring occasionally, until bright green and tender, about 5 minutes more. 

  3. Cook elbow macaroni

    Cook elbow macaroni

    While broccoli cooks, season boiling water generously with salt. Stir in elbow macaroni and cook until very al dente, about 5 minutes (your pasta will finish cooking in the oven). Drain and set aside. Meanwhile, add flour to bowl with softened butter and knead with your fingers to form a smooth paste.

  4. Make cheese sauce

    Make cheese sauce

    Once broccoli is tender, add milk, ½ teaspoon salt, and pepper as desired to pan. Increase heat to medium high. When milk begins to bubble, whisk in butter and flour mixture until dissolved, 30 seconds. Reduce heat to medium and cook, whisking occasionally, until thickened, 1-2 minutes more. Remove pan from heat and whisk in white Cheddar.

  5. Assemble mac and cheese

    Assemble mac and cheese

    Stir pesto and elbow macaroni into cheese sauce, still off heat. Reshape tin, if bent, then pour in mac and cheese and spread in an even layer. Place tin on a baking sheet. In a medium bowl, stir together breadcrumbs, almonds, ½ tablespoon olive oil, and ¼ teaspoon salt. Sprinkle almond breadcrumbs over mac and cheese. 

  6. Bake and plate mac and cheese

    Bake and plate mac and cheese

    Transfer broccoli-Cheddar mac and cheese to oven and bake until top is golden brown, 5-7 minutes—this is a great time to set the table. Remove from oven and garnish with basil. Divide between serving plates and dig in!

What is Plated?

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    3. Enjoy your perfect dinner.

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