Baked Macaroni Cheese Broccoli (Printable)

Creamy macaroni and tender broccoli baked with a blend of sharp cheddar and mozzarella cheeses.

# What You Need:

→ Pasta & Vegetables

01 - 12 oz elbow macaroni
02 - 10 oz broccoli florets, cut into bite-sized pieces

→ Cheese Sauce

03 - 4 tbsp unsalted butter
04 - 1/3 cup all-purpose flour
05 - 3 cups whole milk
06 - 1 tsp Dijon mustard
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp salt, or to taste
10 - 1/4 tsp black pepper
11 - 2 cups shredded sharp cheddar cheese
12 - 1/2 cup grated mozzarella cheese
13 - 1/3 cup grated Parmesan cheese

→ Topping

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

# How-To:

01 - Preheat the oven to 350°F. Grease a 9x13 inch baking dish.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook for 4 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 4 tablespoons butter. Whisk in flour and cook for 1 minute.
04 - Gradually whisk in milk, stirring constantly, until smooth and slightly thickened, about 5 minutes. Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Remove from heat.
05 - Add cheddar, mozzarella, and Parmesan cheeses to the sauce. Stir until melted and smooth.
06 - Mix cooked macaroni and broccoli with the cheese sauce. Transfer to the prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle evenly over the pasta mixture.
08 - Bake for 25 to 30 minutes, until topping is golden brown and bubbling. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The broccoli sneaks in vegetables without anyone complaining, and it actually makes the dish taste fresher.
  • That crispy panko topping gives every bite a little crunch that keeps you coming back for more.
  • It's rich enough to feel indulgent but light enough that you won't feel weighed down afterward.
  • Leftovers reheat beautifully, so you can enjoy it again the next day without any loss of flavor.
02 -
  • Undercook the pasta by four minutes because it will continue cooking in the oven, and overcooked pasta turns mushy.
  • Whisk the milk in slowly to avoid lumps, and keep the heat at medium so the sauce thickens evenly without scorching.
  • Let the dish rest after baking so the cheese sauce firms up just enough to hold its shape on the plate.
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and tastes better because it's not coated in anti-caking agents.
  • Add the broccoli in the last two minutes of boiling so it stays bright green and tender-crisp, not mushy.
  • Taste the cheese sauce before mixing it with the pasta so you can adjust the salt and seasoning exactly how you like it.

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