Mac & Cheese is the ultimate comfort food—and with the simple addition of broccoli and ham cubes, it turns into a hearty, healthy-ish weeknight winner!
This Broccoli, Leek & Ham Mac & Cheese still delivers everything you love about the classic: a creamy, cheesy sauce that coats every bite of pasta. But thanks to the bright green broccoli and salty bites of ham, it feels a little lighter, a little fresher, and definitely a little more satisfying.
The broccoli not only adds colour and texture, but also brings a bit of goodness to balance out the indulgence, while the ham gives a savoury, smoky boost. Plus, it’s a fantastic way to sneak more veggies into dinner without anyone complaining.
Perfect for a busy weeknight when you want something cozy and filling but still a bit wholesome, this dish proves that comfort food can absolutely have a nutritious twist. Bonus: it’s all made in around 40 minutes!
💛 Why You’ll Love This Broccoli Mac & Cheese:
Comforting but lighter: Classic creamy goodness with a boost of fresh greens.
Quick and easy: On the table in about 40 minutes.
Family-friendly: Loved by kids and adults alike.
Great use of leftovers: A perfect way to use up cooked ham or extra broccoli.
Customizable: Swap the ham for crispy bacon, chicken, or keep it vegetarian!
Perfect for meal prep: Stores well for next-day lunches.
FAQs about Broccoli Mac & Cheese
Can I make this without ham? Absolutely! Just leave it out or replace it with extra broccoli or sautéed mushrooms for a vegetarian version. Or a can of tuna would be great too! Then you could also add some capers for extra flavour.
Can I use frozen broccoli? Yes! Simply thaw it first and pat it dry with kitchen paper to prevent watery sauce.
What’s the best cheese for Mac & Cheese? A mix works best: sharp cheddar for flavour + a bit of mozzarella or gouda for that stretchy, gooey texture.
Easy Broccoli Mac & Cheese with Ham Cubes – a comforting, cheesy, and slightly healthier twist on the classic! Ready in 30 minutes, perfect for a quick weeknight dinner the whole family will love.
Ingredients
1 small head of broccili, florets separated, stems chopped into bitesize pieces
50 g butter
1 leek, thinly sliced
2-3 garlic cloves, grated or minced
300 g macaroni, I used wholewheat
50 g all purpose flour
500 ml milk
good pinch pepper & salt
1/2 tsp grated nutmeg, more to taste
200 g grated cheese, I used a mix of cheddar, mozzarella and parmesan
1 tsp dijon mustard
250 g ham cubes
1/3 cup grated cheese , to sprinkle on top
1 tbsp bread crumbs, to sprinkle on top (optional)
Instructions
1)
Preheat the oven to 200°C.
Bring a large pot of salted water to the boil and add the broccoli. Cook for 2 minutes to blanche, remove with a slotted spoon and set aside.
2)
Cook the pasta in the same water, 2 minutes less than the packaging says, so they’re just al dente (it will continue to cook in the oven). In the meantime work on the sauce.
3)
The Sauce – In a large heavy based pan (or use the pasta pan if you’d like to keep it all in 1 pot for less washing up) melt the butter until foaming. Add the leeks and sauté for 3 minutes until softened. Add the garlic and sauté for another minute. Sprinkle over the flour and stir well to coat. Stir fro 2 minutes to cook the flour.
4)
Slowly pour in the milk while you keep stirring. Pour it 100 ml at a time while you keep stirring, once absorbed pour the next 100 ml. Continue until all the milk has been added. Let it simmer on low heat for 5 minutes while you keep stirring so it doesn’t burn or stick to the bottom.
5)
Add the cheeses and mix until melted. Season with pepper, salt and nutmeg to taste.
6)
Finishing the dish – Add the broccoli and ham cubes and mix well. Pour it all into a baking dish or heavy basked oven proof skillet.
7)
In a small bowl mix together the extra cheese and bread crumbs, best to use our fingers to mix it well. Sprinkle on top of the pasta.
8)
Bake in the oven for 20 minutes until golden and bubbling.
Hi! My name is Saffron. I’m from Amsterdam, a freelance photographer, recipe developer, food stylist, culinary photographer and beekeeper on the weekends. I’m a passionate cook and lover of all things food. With this site I’d like to share my passion and knowledge and maybe even inspire you to go on an adventurous food journey as well.
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