Baked Macaroni Cheese Broccoli (Printable)

A comforting blend of macaroni and broccoli baked under a crispy golden topping for a satisfying meal.

# What You Need:

→ Pasta and Vegetables

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

→ Cheese Sauce

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

→ Topping

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

# How-To:

01 - Preheat your oven to 375°F. Grease a 9x13 inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook for 6 minutes. Add broccoli florets and cook both together for an additional 2 minutes, until pasta is al dente and broccoli is bright green. Drain well and set aside.
03 - In a large saucepan, melt 4 tbsp butter over medium heat. Stir in flour and cook for 2 minutes, stirring constantly to create a smooth roux.
04 - Gradually whisk in milk and heavy cream. Continue cooking and whisking until sauce thickens and bubbles, approximately 5 minutes.
05 - Remove saucepan from heat. Stir in sharp cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, salt, and black pepper until completely smooth and creamy.
06 - Add cooked macaroni and broccoli to the cheese sauce. Mix thoroughly until evenly coated. Transfer mixture to the prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs, grated Parmesan, and melted butter. Mix well to ensure butter coats all crumbs evenly.
08 - Sprinkle breadcrumb mixture evenly over the macaroni. Bake for 20-25 minutes until sauce bubbles and topping turns golden brown. Allow to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • The homemade cheese sauce is infinitely better than anything from a box and comes together in minutes
  • Broccoli steams right in the pasta water so there is no extra pot to wash
  • The panko topping creates this incredible golden crust that everyone at the table will want
02 -
  • Shred your own cheese instead of buying pre shredded cheese which has anti caking agents that prevent smooth melting
  • Do not overcook the pasta in the boiling water since it will continue cooking in the oven
  • The sauce might look thin when you first combine it but it thickens beautifully during baking
03 -
  • Grate the cheese while the pasta water comes to a boil so everything is ready when you need it
  • Warm your milk slightly before adding it to the roux for faster smoother incorporation

Return