I like this recipe because it’s simple, filling, and made with ingredients I usually have on hand. The broccoli adds color and nutrition, while the smoked paprika and Dijon mustard bring a little extra depth to the cheesy sauce. What I really enjoy is how everything cooks together in the crockpot with very little fuss, making it perfect for busy days or holiday gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
16 oz elbow macaroni 4 cups broccoli florets (fresh or frozen) 4 cups sharp cheddar cheese, shredded 2 cups milk 1 cup heavy cream 1 cup chicken or vegetable broth 1/2 cup grated Parmesan cheese 1 tablespoon Dijon mustard 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon smoked paprika Salt and pepper to taste 1 cup breadcrumbs (optional, for topping)
Directions
I prepare the cheese mixture by combining cheddar, Parmesan, garlic powder, onion powder, smoked paprika, Dijon mustard, salt, and pepper in a bowl.
I cook the elbow macaroni in salted water for 2–3 minutes less than the package instructions, since it will finish cooking in the crockpot. I drain and set aside.
In the crockpot, I add the macaroni, broccoli, milk, cream, broth, and cheese mixture.
I stir everything together to make sure the pasta is well-coated and submerged in liquid.
I cover and cook on low for 2–3 hours, stirring once about halfway through. The mac and cheese is ready when the pasta is tender and the sauce is bubbly.
For a crispy topping, I sprinkle breadcrumbs on top about 30 minutes before serving, cover, and let them turn golden and crunchy.
I stir before serving and garnish with fresh pepper or herbs if I want a finishing touch.
Servings and Timing
This recipe makes 6–8 servings. It takes 10 minutes to prep and 2–3 hours to cook in the crockpot, with a total time of about 3 hours 10 minutes.
Variations
I sometimes use a mix of cheeses like Gruyère, mozzarella, or Monterey Jack for a different flavor profile. If I want more protein, I stir in shredded rotisserie chicken. For a lighter version, I use half-and-half instead of cream, or skip the breadcrumbs. If I want it spicier, I add a pinch of cayenne or red pepper flakes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I add a splash of milk and warm it gently on the stovetop or in the microwave, stirring occasionally to keep the sauce creamy. This dish also freezes well for up to 2 months; I thaw it overnight in the fridge before reheating.
FAQs
Can I use frozen broccoli?
Yes, I often use frozen broccoli—it goes straight into the crockpot without thawing.
Do I need to cook the pasta before adding it to the crockpot?
Yes, I partially cook it first so it doesn’t end up too soft.
Can I make this recipe ahead of time?
Yes, I prepare everything and refrigerate it, then cook it in the crockpot the next day.
What’s the best cheese for mac and cheese?
I prefer sharp cheddar for flavor and Parmesan for depth, but I sometimes add Gruyère or mozzarella for creaminess.
Can I make this without heavy cream?
Yes, I substitute half-and-half or extra milk, though the sauce won’t be quite as rich.
How do I keep mac and cheese from drying out in the crockpot?
I make sure the pasta is submerged in liquid and avoid overcooking.
Can I bake it instead of using a crockpot?
Yes, I transfer it to a casserole dish, top with breadcrumbs, and bake at 350°F until golden.
Is this recipe kid-friendly?
Yes, it’s usually a hit with kids since it’s creamy, cheesy, and not too spicy.
Can I add vegetables other than broccoli?
Yes, peas, spinach, or cauliflower also work well in this dish.
How do I make it gluten-free?
I use gluten-free pasta and substitute gluten-free breadcrumbs if I want a crispy topping.
Conclusion
This Fall Crockpot Mac and Cheese with Broccoli is one of my go-to comfort meals when I want something hearty, easy, and satisfying. I love how the slow cooker does all the work while I end up with creamy, cheesy pasta and perfectly tender broccoli. Whether I’m serving it for a family dinner or bringing it to a potluck, it’s always a crowd-pleaser.
