Mac ‘N’ Cheese Broccoli Casserole

Vegan Mac n cheese has never tasted soooooo good! Plus, my plant-based Mac ‘N’ Cheese Broccoli Casserole recipe is a hit with teens…

You’re probably wondering how I know this vegan recipe is a hit with teens. Let me tell you: I recently had the opportunity to lead a cooking class for teens of the Hemophilia Association of the Capital Area and the feedback I received for this dish was fantastic!

That’s why I am sharing it with you… This two cheese mac n cheese includes a blend of vegan cheddar and parmesan cheeses. And you know I can never not include a vegetable which is why you can find tender broccoli florets throughout this casserole.

After you’ve made the broccoli mac n cheese, the meal is essentially done. However, I really wanted a crispy topping, so I topped it with a golden crust of Panko breadcrumbs and baked it to a crispy perfection.

Get this delicious vegan Mac ‘N’ Cheese Broccoli Casserole recipe below!

Ingredients (6-9 servings)

  • 10 oz. dry whole wheat large pasta shells (about 3 1/4 cups)
  • 2 heads broccoli (chopped into florets)


  • 1 cup Panko breadcrumbs
  • 3 tbsp. vegan butter (melted)

Cheese Sauce

  • 4 tbsp. vegan butter
  • 1/3 cup whole wheat flour
  • 4 cups original and unsweetened plant milk (Oat or Pea milk work best)
  • 2 1/3 cups vegan shredded cheddar cheese
  • 1 1/3 cups vegan shredded parmesan cheese
  • 1 tsp. salt
  • Black pepper to taste


  • 1 1/3 tsp. garlic powder
  • 3/4 tsp. onions powder
  • 3/4 tsp. ground mustard powder


  1. Pre-heat the oven to 350°F.


  1. Cook pasta in a large pot according to its package directions. When the pasta is tender, remove it from the stove and use a strainer to drain the water. Keep the pasta in the strainer for now and set aside.


  1. Use a fork to combine the melted butter and Panko breadcrumbs. Set aside.


  1. Add the broccoli florets to a microwaveable bowl. Add 1 tbsp. water, then cover the bowl with plastic wrap. Use a fork or knife to poke holes in the plastic wrap. Microwave for about 5-6 minutes until broccoli is tender.
  2. When the broccoli is done cooking, drain any excess water in the bowl and set aside.

Cheese Sauce

  1. In a large pot (you can use the same pot you used to cook the pasta) over medium heat, add 4 tablespoons of butter.
  2. When the butter melts, slowly whisk in the flour to create a roux (a thick paste). Then whisk in 1 cup of milk until the chunks of roux begin to dissolve. Add the remaining milk and bring to a simmer for about 8 minutes. The sauce will thicken as it cooks; when the sauce coats the back of a spoon and you can draw a line in it with your finger, you can move onto the next step.
  3. Stir the seasonings, salt, pepper and cheeses into the sauce. Continue to stir until the cheese melts and becomes super creamy.
  4. Add the cooked broccoli and cooked pasta and continue to cook for 2 minutes. Then remove from stove.


  1. Carefully pour the mac n cheese mixture into an 8″ x 11″ oven-safe casserole dish. Then evenly sprinkle the topping over the mac n cheese.
  2. Bake for 20 minutes until the cheese is bubbly and the topping becomes golden. To get the topping even crispier, turn the oven to broil and bake for an additional 2 minutes (watch this closely so it doesn’t burn).
  3. Remove the casserole from the oven and let sit for 5 minutes before serving. Enjoy!

Did you make this recipe? Let me know by tagging @strong.bold.healthy on Instagram or Facebook!

Try one of my other favorite pasta dishes: Spinach Pesto Pasta.

If you are following the SBH Plant-Based 21-day Meal Plan, one of six servings of the Mac ‘N’ Cheese Broccoli Casserole is approximately:

  • 2 1/4 servings Grains
  • 1/2 serving Protein (Meat/Dairy Alternatives)
  • 1 serving Vegetables
  • 3 1/4 servings Healthy Fats

Note: Strong.Bold.Healthy does not promote calorie counting. However, being that some may use calorie counting as a tool to help maintain a healthy weight, one of six servings of the Mac ‘N’ Cheese Broccoli Casserole is approximately 647 calories. 


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