Baked Macaroni Cheese Broccoli (Printable)

Cheesy baked macaroni combined with tender broccoli and golden breadcrumbs for a comforting dish.

# What You'll Need:

→ Pasta & Vegetables

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

→ Cheese Sauce

03 - 4 tablespoons unsalted butter
04 - 1/3 cup all-purpose flour
05 - 3 cups whole milk
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon ground 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 tablespoons unsalted butter, melted
16 - 1/4 cup grated Parmesan cheese

# How-to Steps:

01 - Preheat 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 pepper. Remove from heat. Add cheddar, mozzarella, and Parmesan cheeses, stirring until melted and smooth.
05 - Mix cooked macaroni and broccoli with cheese sauce. Transfer mixture to prepared baking dish.
06 - In a small bowl, combine panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle evenly over macaroni mixture.
07 - Bake for 25 to 30 minutes, or until golden brown and bubbling. Let rest 5 minutes before serving.

# Expert Pointers:

01 -
  • It sneaks vegetables into comfort food without anyone complaining.
  • The three-cheese blend makes every bite impossibly creamy and rich.
  • Leftovers taste even better the next day, if there are any.
02 -
  • Undercook the pasta by four minutes or it will turn mushy during baking.
  • Do not skip greasing the dish, dried cheese on the sides is nearly impossible to scrub off.
  • Let the baked mac rest before serving or the first scoop will be a runny mess.
03 -
  • Shred your own cheese instead of buying pre-shredded, it melts smoother and tastes fresher.
  • Toast the panko in a dry skillet for a minute before mixing it with butter for an even deeper crunch.
  • If you want to prep ahead, assemble everything up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking.

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