Baked Macaroni Cheese Broccoli (Print)

Creamy baked macaroni with tender broccoli and a crunchy golden breadcrumb topping for cozy family meals.

# What You’ll 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 Make:

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 and cook both together for an additional 2 minutes, until pasta is just al dente and broccoli is bright green. Drain 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 cream. Cook, whisking continuously, until thickened and bubbling, about 5 minutes. Remove from heat and stir in cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth and creamy.
05 - Add cooked macaroni and broccoli to the cheese sauce. Mix until evenly coated. Pour the mixture into the prepared baking dish.
06 - In a small bowl, combine panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle evenly over the macaroni mixture.
07 - Bake for 20-25 minutes until bubbling and the top is golden brown. Let cool for 10 minutes before serving to allow the sauce to set.

# Expert Tips:

01 -
  • The broccoli steams right in the pasta water so you save time and dishes
  • That combination of sharp cheddar and nutty Gruyère creates the most velvety sauce Ive ever tasted
  • The panko Parmesan crust stays crispy for days if there are actually leftovers
02 -
  • Shred your own cheese from blocks because pre shredded cheese has anti caking agents that make sauce grainy
  • Do not overbake or the sauce will separate and your dish will lose that creamy texture
  • Let it rest for 10 minutes before serving so the sauce has time to set up slightly
03 -
  • Undercook the pasta by 1 to 2 minutes since it continues cooking in the sauce and oven
  • Grate the cheese while it is cold from the refrigerator for easier shredding

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