CHEFFIFY

3 recipes · 21 Oct 2026

What to make with broccoli and cheese

Broccoli and cheddar is a pairing kids and adults both eat. Three vegetarian recipes for a head of broccoli and a block of cheese.

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Your first recipe is free. No account needed.

Cheese takes the bitterness off broccoli, and broccoli makes a cheesy dinner feel a bit more balanced. Simmer them into a soup, bake them with pasta or set them in a frittata.

All three recipes are vegetarian, and Cheffify checked each one against that. Each started from a different fridge.

Creamy Broccoli and Potato Soup
AI-generated photo. Your dish will look a little different.

Creamy Broccoli and Potato Soup

  • 30 min
  • Serves 2
  • 350 kcal a serving
  • Easy
  • British
  • Vegetarian

A comforting, hearty lunch that uses your vegetables to create a smooth, cheesy soup perfect for a chilly afternoon.

Made with Cheffify’s AI from these ingredients

In the fridge broccoli, cheddar, potatoes, onion, milk, vegetable stock cube

Used from the fridge
broccolicheddarpotatoesonionmilkvegetable stock cube
Worth buying (optional)
  • + fresh chives adds a nice oniony freshness
From the pantry
butterfloursaltblack pepperoil

Ingredients

  • 2 large potatoes
  • 1 head broccoli
  • 1 small onion
  • 100g cheddar
  • 250ml milk
  • 1 vegetable stock cube
  • 20g butter
  • 1 tablespoon flour

Allergens: contains milk, gluten (wheat). Check the labels on stock, sauces and spice mixes.

Calories
350 kcal
Protein
12 g
Carbs
35 g
Fat
18 g

Per serving, estimated by AI.

Method

  1. Peel and chop the potatoes into small, even cubes. Chop the onion finely. Cut the broccoli into small florets, keeping the stem chopped up small too.
  2. In a pot, melt the butter over medium heat. Add the onion and cook until soft, about 5 minutes.
  3. Stir in the flour and cook for 1 minute, then gradually whisk in 500ml of water and the stock cube. Add the potatoes.
  4. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the broccoli and cook for another 5-7 minutes until everything is tender.
  5. Pour in the milk and stir in the grated cheddar until melted and smooth. Season with salt and pepper to taste. If you prefer a smoother soup, you can lightly mash the potatoes with a fork or use a blender.

Tip If you have an immersion blender, give the soup a quick pulse before adding the cheese to make it velvety smooth, but leaving it chunky is delicious too!

Creamy Broccoli & Cheddar Pasta Bake
AI-generated photo. Your dish will look a little different.

Creamy Broccoli & Cheddar Pasta Bake

  • 40 min
  • Serves 4
  • 550 kcal a serving
  • Easy
  • American
  • Vegetarian

A comforting, classic pasta bake where broccoli florets are coated in a rich, mustard-spiked cheese sauce and finished with a crispy breadcrumb topping.

Made with Cheffify’s AI from these ingredients

In the fridge broccoli, cheddar, pasta, milk, breadcrumbs, mustard

Used from the fridge
broccolicheddarpastamilkbreadcrumbsmustard
Worth buying (optional)
  • + fresh parsley adds brightness and fresh color
From the pantry
butterplain floursaltblack peppergarlic

Ingredients

  • 400g pasta
  • 1 head broccoli
  • 200g cheddar
  • 500ml milk
  • 50g breadcrumbs
  • 1 tbsp mustard
  • 50g butter
  • 50g plain flour

Allergens: contains milk, gluten (wheat), mustard. Check the labels on stock, sauces and spice mixes.

Calories
550 kcal
Protein
22 g
Carbs
65 g
Fat
20 g

Per serving, estimated by AI.

Method

  1. Preheat your oven to 200°C (400°F). Bring a large pot of salted water to a boil.
  2. Cut the broccoli into small, bite-sized florets. Add the pasta to the boiling water and cook for 2 minutes less than the package instructions. Add the broccoli to the boiling water for the final 3 minutes of cooking, then drain everything well.
  3. In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1 minute to make a roux. Gradually whisk in the milk until smooth, cooking until thickened, about 3-5 minutes.
  4. Remove the sauce from the heat. Stir in the mustard and most of the grated cheddar (save a handful for the top), season with salt and pepper to taste.
  5. Return the drained pasta and broccoli to the pot and stir to coat thoroughly in the cheese sauce. Transfer the mixture into a baking dish.
  6. Sprinkle the remaining cheddar and the breadcrumbs over the top. Bake for 15-20 minutes until the top is golden and bubbling.

Tip If you have some garlic powder or dried herbs like thyme or oregano in your pantry, stir them into the sauce for extra depth of flavor.

Broccoli and Cheddar Frittata
AI-generated photo. Your dish will look a little different.

Broccoli and Cheddar Frittata

  • 20 min
  • Serves 2
  • 350 kcal a serving
  • Easy
  • European
  • Vegetarian

A quick, satisfying lunch that highlights the classic pairing of broccoli and sharp cheddar in a fluffy egg base.

Made with Cheffify’s AI from these ingredients

In the fridge broccoli, cheddar, eggs, spring onions, lemon

Used from the fridge
broccolicheddareggsspring onions
Left for another day
  • lemon not needed for this flavour profile
Worth buying (optional)
  • + crusty bread perfect for dipping into eggs
From the pantry
buttersaltblack peppercooking oil

Ingredients

  • 250g broccoli
  • 100g cheddar
  • 5 large eggs
  • 3 stalks spring onions
  • 1 tablespoon butter

Allergens: contains milk, egg. Check the labels on stock, sauces and spice mixes.

Calories
350 kcal
Protein
22 g
Carbs
8 g
Fat
26 g

Per serving, estimated by AI.

Method

  1. Cut the broccoli into very small florets and finely slice the spring onions. Grate the cheddar cheese.
  2. Steam or boil the broccoli florets for 3 minutes until just tender, then drain well.
  3. In a bowl, whisk the eggs with a pinch of salt and pepper. Stir in the cooked broccoli, half the cheese, and most of the spring onions.
  4. Melt butter in a medium non-stick frying pan over medium heat. Pour in the egg mixture and spread it evenly.
  5. Cook undisturbed for 5-7 minutes until the edges are set. Sprinkle the remaining cheese on top.
  6. Place the pan under a preheated grill for 2-3 minutes until the top is golden and puffed. Serve warm with the remaining spring onions scattered over.

Tip If your pan handle isn't oven-proof, wrap it tightly in a double layer of foil to protect it while grilling.

Swaps

Missing something, or cooking for a different diet? These work in the recipes above.

Frozen broccoli
Works in the soup and the bake straight from frozen. For the frittata, thaw it and pat it dry.
Cauliflower
Swap it in one for one in all three recipes.
Other cheese
Gruyère, red Leicester or a mix of odds and ends all melt well.

What to buy to finish it

Every recipe works with what it lists. These optional extras are what Cheffify suggested to lift each one.

Pantry basics these recipes assume

butterfloursaltblack pepperoilplain flourgarliccooking oil

Good to know

  • Do not throw away the stalk: peel it, slice it thin and cook it with the florets.
  • Grate cheese from a block rather than buying pre-grated: it melts smoother.

Got something else?

Tell Cheffify what’s in your fridge. It picks what goes together, writes the recipe and tells you what it left out. Your first recipe is free, with no account needed.

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How these recipes were made

Each recipe started as the fridge list shown with it. Cheffify’s AI (the same Chef’s Pick you get in the app) chose what goes together and wrote the recipe on 21 Oct 2026, and an image model made the photo. We read every recipe before publishing, but they haven’t been tested in a test kitchen. Times and nutrition are estimates, and the allergen notes only cover the listed ingredients.

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