Baked Macaroni Cheese Broccoli (Printable)
Creamy baked macaroni paired with tender broccoli and a crunchy breadcrumb top for a warm family dish.
# 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 Steps:
01 - Preheat 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 continue cooking for 2 minutes until pasta is al dente and broccoli is bright green. Drain well in a colander.
03 - In a large saucepan, melt 4 tbsp butter over medium heat. Add flour and cook for 2 minutes, stirring constantly to form a smooth paste. Do not let it brown.
04 - Gradually whisk in milk and heavy cream. Continue whisking and cook for 5 minutes until sauce thickens and bubbles. Remove from heat, then stir in cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, salt, and pepper until completely smooth and melted.
05 - Add the cooked macaroni and broccoli to the cheese sauce. Mix gently until evenly coated. Pour the mixture into the prepared baking dish and spread evenly.
06 - In a small bowl, combine panko breadcrumbs, grated Parmesan, and melted butter. Mix until breadcrumbs are evenly coated.
07 - Sprinkle the breadcrumb mixture evenly over the macaroni. Bake for 20-25 minutes until sauce is bubbling around edges and topping is golden brown.
08 - Remove from oven and let rest for 10 minutes before serving to allow sauce to set slightly for easier portioning.
# Expert Pointers:
01 -
- The broccoli steams right in the pasta water, saving you a pot and keeping the texture perfect
- That golden crunch on top is the kind of detail that makes people ask for seconds
- This reheats beautifully for lunch the next day, if there's any left
02 -
- Removing the sauce from heat before adding cheese prevents it from separating into an oily mess
- Letting the finished dish rest for 10 minutes is the difference between a serving spoon sliding through cleanly or everything coming out in one giant clump
03 -
- Grate your own cheese instead of buying pre-shredded bags that contain anti-caking agents and won't melt as smoothly
- Salt your pasta water generously since the noodles are the only seasoning for the broccoli