Baked Macaroni Cheese Broccoli (Print Version)

Creamy macaroni combined with broccoli florets and a golden cheese crust, perfect for family meals.

# What You 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 sharp cheddar cheese, shredded
07 - 1 cup Gruyère or mozzarella cheese, shredded
08 - 1 tsp Dijon mustard
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/4 tsp ground nutmeg
12 - Salt, to taste
13 - Black pepper, to taste

→ Topping

14 - 1/2 cup panko breadcrumbs
15 - 1/4 cup Parmesan cheese, grated
16 - 1 tbsp olive oil or melted butter

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 2.5-quart baking dish.
02 - Bring a large pot of salted water to a boil. Cook macaroni 2 minutes less than package instructions. Add broccoli florets during the last 2 minutes. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1 to 2 minutes until lightly golden.
04 - Slowly whisk in milk and continue cooking, 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 sauce is smooth and cheese is melted.
05 - Mix cooked macaroni and broccoli into the cheese sauce until evenly coated. Transfer to prepared baking dish.
06 - In a small bowl, combine panko, Parmesan, and olive oil. Sprinkle evenly over the pasta mixture.
07 - Bake for 20 to 25 minutes until bubbling and golden brown on top. Let rest for 5 minutes before serving.

# Expert Hints:

01 -
  • The sauce is genuinely creamy without feeling heavy, thanks to the balance of butter and a careful roux that actually thickens.
  • Broccoli hides so beautifully in the cheese that even people who claim to dislike vegetables eat seconds without thinking.
  • That panko topping gets ridiculously crispy and golden, like you just pulled it from a restaurant kitchen.
  • It's flexible enough to throw together on a Tuesday night but impressive enough to serve when people are coming over.
02 -
  • Don't cook the pasta all the way—those last two minutes of baking will finish the job, and stopping early keeps it tender instead of mushy.
  • Shred cheese from a block yourself, because pre-shredded cheese contains starch that makes the sauce grainy and disappointing.
  • If your sauce seems too thin when you add the cheese, you haven't cooked the milk mixture long enough—don't panic, just keep whisking over medium heat for another minute or two.
03 -
  • Toast your breadcrumbs in a dry skillet for two minutes before mixing with Parmesan and oil—this gives them extra color and crunch in the oven.
  • If you make this ahead, cover and refrigerate it, then add ten extra minutes to the baking time since it's starting cold.
  • Leftover mac and cheese reheats beautifully in a 160°C oven covered with foil for fifteen minutes, staying creamy instead of drying out.

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