Fresh or Frozen Broccoli?

Fresh is always better. The only thing is you have to cut it up into little pieces, wash it, and let it dry. You can also dry it using paper towels. Frozen is easier and quicker, but I would put the frozen broccoli in a colander, rinse off all the ice, and then dry it before putting it into the dish. That way, you don't get too much liquid.

I snack on raw broccoli and it's great in salad or for dipping but for cooking I like frozen better.

Frozen broccoli doesn't mean it's partially cooked! Frozen veggies are typically flash frozen and completely raw. Take a look at your bag, and see what it says. If it just says "frozen" or "flash frozen" your broccoli is NOT cooked.

In that case, you can use either and it doesn't really matter. Frozen is frozen, not cooked or blanched. I actually prefer frozen broccoli for cooking in recipes and fresh for salads, roasting or snacking.

I always used fresh if it is available.

Frozen is my fall back.

My opinion of frozen broccoli is that the ONLY thing it's good for is quiche or casserole. Only in a real pinch would I use it for stirfry. Fresh for everything else.

So in your case, fresh ONLY as a side dish. Frozen will just be a soggy mess...

Fresh because frozen will release too much water into your mac and cheese.

I would use the Fresh Broccoli first

Uncooked = Fresh

Frozen is blanched aka: partially cooked.

Fresh. Much better taste and texture.

Either is fine. I only keep frozen veggies because they are cut and flash-frozen. They aren't cooked and nothing is added to them. I don't have to worry about spoilage.

I never buy canned, which is cooked and has a lot of salt added.

ETA: The cooked taste and texture of flash frozen veggies is EXACTLY the same as that of fresh.

I would use the frozen...It's probably cooked. I would be hesitant to use fresh broccoli in a baked dish like that because it can be a little tough and "overwhelming" in a recipe like that if it doesn't cook all the way through.

If you're adding it to the mac & cheese, I'd go ahead and use the frozen. It would be easier.

If you're steaming some as a side to the mac&cheese, I'd use the fresh. I have found that the frozen broccoli does not hold up to freezing as well as other veggies like peas. Also, you get a lot of weird little pieces that don't cook as evenly. It's much better when starting with fresh.

Or after reading the other posts.... what Doris Day said.

I do broccoli mac-n-cheese all the time! Sometimes I also put cubed ham in. I use frozen, and it's delicious. Whether you use fresh or frozen, steam them a bit before you bake them in (in the microwave or in the steamer). I also chop them in the food processor before I put them in the casserole. Enjoy!

Either one is fine. Which you prefer depends on your taste. I like both and use whichever I have on hand.

Frozen veggies are blanched before flash freezing to stop the maturation process. They are still crisp.

Either one is fine. If you use frozen you will want to let it thaw and drain off water first.

Frozen has at least as many nutrients as fresh - the longer "fresh" sits in the truck, in the distribution center and in the store, the more it loses nutrients. I agree with others that fresh is better as a plain side dish or for stir fry, but frozen works well in casseroles, quiches and baked items. Just defrost and add to the recipe - don't cook it again. If you like something a little more crisp or "al dente" then go for the fresh - the frozen broccoli is cooked and can get soggy over time but if you're adding it to the cheese sauce for the macaroni, I doubt anyone will be able to tell. Just add it at the last minute as it only needs to be heated through.