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Broccoli Cheddar Mac and Cheese

Name: Broccoli Cheddar Mac & Cheese (High Protein Dairy-Free!)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 12 oz gluten free elbows (or shells); 10 oz silken tofu; ⅓ cup nutritional yeast; 1 tbsp miso paste; 1 tbsp lemon juice; 1 tsp dijon mustard; 1 tsp onion powder; 2 tsp garlic powder; ⅛ tsp turmeric (for color); 1 tbsp tapioca starch (or corn starch); 1 tsp maple syrup; ½ tsp sea salt (more or less to taste); 1 tbsp dairy-free butter (optional); 2 cups broccoli (steamed, finely chopped)

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This Broccoli Cheddar Mac and Cheese is what happens when two of your favorite classic comfort recipes come together in one bowl! Creamy Mac & Cheese combined with the popular broccoli cheddar soup for a dairy-free, high protein recipe that's ready in just 20 minutes! Bookmark this recipe because it's about to become a weeknight favorite.

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Broccoli Cheddar Mac and Cheese

When broccoli cheddar soup and mac and cheese have a baby (a super lovable one, btw) this recipe is pretty much what happens! It’s everything you want out of comfort food – creamy, cozy, and ridiculously satisfying – but made with ingredients that actually pull their weight instead of leaving you feeling less than ideal. The sauce is blended silken tofu, which sounds a little unexpected until you taste it and realize it nails that velvety, cheesy texture without any dairy or heaviness. Nutritional yeast, miso, Dijon, and a squeeze of lemon bring that sharp cheddar vibe, and a pinch of turmeric gives it that classic golden color.

Then we fold in finely chopped steamed broccoli to round it out and channel that broccoli cheddar soup vibe. You’ve got plant-based protein, plenty of fiber, and a sauce that clings to every curve of those tender gluten-free noodles. It hits all the nostalgic notes, but actually keeps you full and feeling good after. Make it once, and it’s guaranteed to become a beloved member of your regular recipe rotation.

Broccoli Cheddar Mac & Cheese Ingredients

Each ingredient in this dairy free mac and cheese is chosen to recreate the flavor and texture of this popular dish without a drop of dairy! Here’s what you’ll need:

Gluten-Free Pasta: The base of this easy cheddar mac and cheese. Choose elbows or shells so the sauce clings to every bite.
Silken Tofu: The secret to the creamy texture. It blends into a smooth sauce that mimics the richness of melted shredded cheese, without any dairy. If you don’t want to use tofu, you could swap this for cashew cream or even white beans.
Nutritional Yeast: It’s hard to achieve that classic cheesy flavor without this staple ingredient! Nutritional yeast is essential for creating a convincing dairy free cheese taste.
Miso Paste: Brings depth and umami, helping replicate the sharpness you’d expect from sharp cheddar cheese.
Lemon Juice: Adds brightness and acidity, balancing the richness of the sauce.
Dijon Mustard: Enhances the sharp, tangy flavor that gives this dish its broccoli cheddar soup + mac and cheese vibe.
Onion Powder + Garlic Powder: Build savory depth and round out the flavor profile.
Turmeric: Mainly for the convincing golden hue of cheddar cheese! Turmeric used in small ratios will not alter the flavor but will make a visual impact.
Tapioca Starch or Cornstarch: Helps thicken the sauce so it becomes glossy and coats the pasta perfectly.
Maple Syrup: A small touch of sweetness to balance the savory elements.
Dairy-Free Butter (Optional): Adds extra richness if desired, enhancing the overall taste and texture. This is optional, but highly suggested if you want that decadent, cheesy richness!
Broccoli: It’s the main attraction; the star addition that transforms this into broccoli cheddar mac and cheese. It adds texture, fiber, and that classic flavor pairing.

How to Make Dairy-Free Mac and Cheese

All you need is 20 minutes and a handful of pantry ingredients to make this delicious dairy free mac and cheese!

Cook the Pasta

Bring a large pot of salted water to a boil and add the pasta. Cook until al dente; you want it tender but still with a slight bite. Don’t forget to reserve some pasta water before draining (you’ll want this later for the sauce).

Blend the Creamy Sauce

While the pasta cooks, add the tofu, nutritional yeast, miso, lemon juice, Dijon, spices, starch, maple syrup, and salt to a blender. This is the blender that I use because it’s small but mighty and oh so cute – making it perfect for sauces like this! Blend until completely smooth. The sauce should look thick, glossy, and creamy. You’ll notice how quickly it transforms; that’s your cue that it’s ready.

Build the Sauce

Return the pasta to the pot over low heat. Add the dairy-free butter if using, along with a splash of pasta water. Pour in the sauce and stir gently. As it heats, you’ll see the sauce thicken and cling to the noodles. It should become glossy and coat every piece evenly. Here is a good opportunity to test the flavor and see if you want to add more nutritional yeast or salt.

Fold in the Broccoli

Add the steamed, finely chopped broccoli and gently fold it into the pasta and sauce. The green flecks should be evenly distributed, giving that cheesy broccoli pasta look and feel. Serve warm and enjoy!

How to Store Leftover Mac and Cheese

If you have leftovers, you can simply put into an airtight container in the fridge for up to 4 days. When reheating, add a splash of water or plant-based milk to loosen the sauce and bring back that creamy texture, or keep your prepared noodles, sauce and broccoli separate until ready to reheat and serve.

Tips for the Best Broccoli Cheddar Mac and Cheese

For the best easy broccoli mac and cheese, a few details make a big difference.

Make sure your sauce is fully blended. Any graininess will affect the final texture, and choosing the right blender like THIS ONE is key.
Don’t overcook the pasta. Slightly undercooking helps it hold up when combined with the sauce.
Don’t forget to reserve some pasta water! Use the pasta water to adjust consistency; it helps the sauce stay silky and smooth.
Chop your broccoli finely: I’d go smaller than florets for this recipe. It will ensure consistency is right and give that perfect broccoli cheddar soup vibe.
Taste and adjust seasoning before serving. A little extra salt, nutritional yeast or lemon can make all the difference. Don’t be afraid to season with your heart!

Why You’ll Love This Broccoli Cheddar Mac and Cheese

What isn’t there to love? It’s a recipe that brings together everything you love about mac and cheese with a lighter, more nourishing twist. It’s quick, made in one pot, and uses simple ingredients. It’s rich and satisfying while still being gluten free and completely dairy-free. It’s also secretly high protein thanks to the silken tofu, which means that you’re actually getting more nutrients than you commonly would from mac and cheese! The best part about this recipe is that it’s the perfect combination of fresh and comforting. The broccoli cheddar flavors really bring this mac and cheese to life!

Broccoli Cheddar Mac and Cheese FAQ

Can I use regular pasta? Absolutely. While this is written as a gluten free recipe, you can use any pasta you prefer. Try and stick with a shape that collects all the sauce rather than a long noodle.

Can I add other vegetables? Yes. Other vegetables that work well include peas, spinach, and roasted vegetables.

Other Mac and Cheese Recipes

If you loved this recipe, leave a rating and review below! Try these other mac and cheese recipes next:

10 Minute Dairy Free Mac and Cheese

Spinach Artichoke Mac & Cheese

The BEST Vegan Mac and Cheese

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

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Dairy-free broccoli cheddar-style mac and cheese in a pot, smooth and creamy with green florets

Jackie Akerberg

Broccoli Cheddar Mac & Cheese (High Protein Dairy-Free!)

5 from 1 vote

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 servings

Course: Main Course

Calories: 414

Equipment

stove
Blender

Ingredients

12 oz gluten free elbows, or shells
10 oz silken tofu
⅓ cup nutritional yeast
1 tbsp miso paste
1 tbsp lemon juice
1 tsp dijon mustard
1 tsp onion powder
2 tsp garlic powder
⅛ tsp turmeric, for color
1 tbsp tapioca starch, or corn starch
1 tsp maple syrup
½ tsp sea salt, more or less to taste
1 tbsp dairy-free butter, optional
2 cups broccoli, steamed, finely chopped

Method

Bring a large pot of water to a boil and add a generous amount of salt. Add the pasta and cook until al denté. Drain, reserving 1/2 cup of pasta water, and set aside.
While the pasta is cooking, add the tofu, nutritional yeast, miso paste, lemon juice, Dijon mustard, onion powder, garlic powder, turmeric, tapioca starch, maple syrup, and salt to a blender and purée until smooth and creamy. Season to taste with more salt if desired.
Return the pasta to the pot and add the optional butter if desired, warming over low heat and adding a splash of pasta water. Pour in the sauce and heat through until sauce is thick and bubbly, adding a bit of pasta water for desired thickness.
Gently fold in the broccoli.

Nutrition

Serving 1servingCalories 414kcalCarbohydrates 74gProtein 15gFat 8gSaturated Fat 2gPolyunsaturated Fat 2gMonounsaturated Fat 2gTrans Fat 1gSodium 552mgPotassium 384mgFiber 4gSugar 3gVitamin A 279IUVitamin C 41mgCalcium 51mgIron 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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One Response

Amy says:

April 18, 2026 at 2:24 pm

How do I pin your recipes?

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5 from 1 vote

Broccoli Cheddar Mac and Cheese

Broccoli Cheddar Mac and Cheese

Broccoli Cheddar Mac & Cheese Ingredients