Baked macaroni cheese broccoli (Printer-friendly)
Comforting baked macaroni with tender broccoli and a golden, cheesy crust for family meals.
# What you'll need:
→ Pasta
01 - 12 oz elbow macaroni
→ Vegetables
02 - 10 oz broccoli florets
→ Cheese Sauce
03 - 4 tbsp unsalted butter
04 - 1/3 cup all-purpose flour
05 - 3 cups whole milk
06 - 2 cups shredded sharp cheddar cheese
07 - 1 cup shredded Gruyère or mozzarella cheese
08 - 1 tsp Dijon mustard
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/4 tsp nutmeg
12 - Salt, to taste
13 - Black pepper, to taste
→ Topping
14 - 1/2 cup panko breadcrumbs
15 - 1/4 cup grated Parmesan cheese
16 - 1 tbsp olive oil or melted butter
# Method:
01 - Preheat oven to 375°F. Grease a 2.5-quart baking dish.
02 - Boil a large pot of salted water. Cook macaroni for 2 minutes less than package instructions. Add broccoli florets during the last 2 minutes. Drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until lightly golden.
04 - Gradually whisk in milk and cook, whisking constantly, until thickened, about 5 minutes. Remove from heat and stir in cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, nutmeg, salt, and pepper until smooth.
05 - Mix cooked macaroni and broccoli with cheese sauce until evenly coated. Transfer mixture to the prepared baking dish.
06 - Combine panko, Parmesan, and olive oil in a small bowl. Sprinkle evenly over the macaroni mixture.
07 - Bake for 20 to 25 minutes until bubbly and golden brown on top. Let rest 5 minutes before serving.
# Expert Tips:
01 -
- The cheese sauce is so creamy it coats every strand, and the broccoli stays tender enough to feel like part of the dish, not an afterthought.
- That panko crust on top gives you a satisfying crunch that somehow makes the whole meal feel fancier without any extra fuss.
- It feeds six people comfortably and tastes even better the next day when you reheat it slowly in the oven.
02 -
- Don't cook the pasta all the way—it'll finish cooking in the oven, and you need that slight firmness or you'll end up with mush.
- Whisk the milk in slowly and keep stirring or your sauce will be lumpy and grainy, not smooth.
- If your cheese sauce seems too thin when you first make it, that's okay—it'll set as it cools and bakes.
03 -
- Temperature matters—if your sauce is too hot when you add the cheese, some of it will break and become grainy, so let it cool slightly first.
- Pre-shredded cheese from a bag often has anti-caking agents that make it harder to melt smoothly; shred it fresh from a block if you can.