Baked Macaroni Cheese Broccoli

There's something about the smell of melting cheese and toasted breadcrumbs that immediately takes me back to my grandmother's kitchen on lazy Sunday afternoons. She'd make this dish when cousins were coming over, and honestly, it was less about following a recipe and more about layers of comfort: creamy, golden, with little pockets of broccoli hiding in every bite. I've spent years trying to replicate that magic, and I finally figured out the secret was not rushing the cheese sauce and never skipping that crispy, buttery topping.

I remember bringing this to a potluck years ago, nervous it wouldn't stand out next to all the fancier dishes. By the end of the night, my baking dish was nearly empty and three people asked for the recipe. That moment taught me that simple, honest food cooked with attention beats complicated every single time.

Ingredients

• Elbow macaroni (340 g / 12 oz): Use good pasta here; cheap stuff turns mushy and won't hold the sauce properly.
• Fresh broccoli florets (300 g / 10 oz): Cut them small enough that they cook evenly with the pasta but chunky enough that you see them in every forkful.
• Unsalted butter (4 tbsp / 60 g): Salt matters, so using unsalted lets you control it through the Dijon and seasonings.
• All-purpose flour (4 tbsp / 32 g): This creates the roux that thickens your sauce; don't skip whisking it constantly or you'll have lumps.
• Whole milk (3 cups / 720 ml) and heavy cream (1 cup / 240 ml): The combination of both creates a sauce that's rich but not heavy; milk alone makes it thin, cream alone makes it cloying.
• Sharp cheddar cheese (2 cups / 200 g): The sharpness cuts through the richness and gives the sauce backbone; mild cheddar tastes flat by comparison.
• Mozzarella cheese (1 cup / 100 g): This adds stretch and creaminess without overpowering the cheddar flavor.
• Parmesan cheese (1/4 cup / 25 g for sauce, plus 1/4 cup / 25 g for topping): Grated fresh makes all the difference; the pre-shredded stuff has anti-caking agents that make the sauce feel gritty.
• Dijon mustard (1 tsp): A tiny amount adds sophistication and sharpness that makes people wonder what the secret ingredient is.
• Garlic powder, onion powder, salt, and black pepper: These work together to make the cheese flavor sing without tasting powdery.
• Panko breadcrumbs (1 cup / 60 g): Panko stays crispier than regular breadcrumbs, and that contrast between crunchy top and creamy middle is non-negotiable.

Instructions

Get everything ready and preheat:

Turn your oven to 190°C (375°F) and grease your baking dish with butter so the edges don't stick. Having all your ingredients prepped before you start cooking is the difference between a smooth process and a panicked scramble.

Cook pasta and broccoli together:

Bring salted water to a hard boil, add the macaroni, and cook for exactly 5 minutes. Then add broccoli florets and cook 2–3 minutes more until the pasta is al dente and broccoli is tender but still has a tiny bit of resistance when you bite it. Drain everything well in a colander and set aside; excess water will dilute your beautiful cheese sauce.

Make the roux:

Melt butter over medium heat, then whisk in flour constantly for 1–2 minutes until it smells a bit nutty and toasty. This cooked-out flour is what will thicken your sauce and give it body.

Build the sauce slowly:

Whisk in milk and cream gradually, stirring constantly to avoid lumps forming. Keep whisking for 4–5 minutes until the mixture thickens and starts to bubble gently at the edges, then you'll know your roux has done its job.

Melt in the cheese:

Remove from heat and stir in the shredded cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir until every bit of cheese is melted and the sauce is silky and smooth.

Combine and transfer:

Gently fold the cooked macaroni and broccoli into the cheese sauce, making sure everything gets coated evenly. Pour the whole thing into your prepared baking dish.

Make the topping:

Mix panko breadcrumbs with melted butter and grated Parmesan in a small bowl. Sprinkle this mixture evenly over the macaroni mixture so you get crispy bits in every bite.

Bake until golden:

Bake for 20–25 minutes until the top is golden brown and the sauce is bubbling gently around the edges. Let it cool for 5 minutes before serving; this lets it set up just enough to scoop without the cheese running all over the plate.

Save

There was a night when my teenage daughter came home stressed about an exam, and I made this dish without her asking. We sat down together and ate almost the entire pan while she talked through her worries. She doesn't remember what the exam was about anymore, but she remembers how good the mac and cheese tasted and the fact that someone cared enough to make it. That's when I understood that this recipe is really about showing up for people.

The Science Behind the Creamy Sauce

A proper béchamel (butter, flour, and milk) is the foundation of any great cheese sauce, and the key is cooking the flour in the butter for a minute or two before adding liquid. This process removes the raw flour taste and gives the sauce a subtle, nutty depth that people taste but can't quite name. The combination of whole milk and heavy cream matters because the fat in the cream prevents the sauce from separating once you add cheese, while the milk keeps it from being too heavy. If you use all cream, the dish becomes overwhelming; if you use all milk, the sauce breaks apart during baking and gets greasy.

Why Three Cheeses Work Better Than One

Cheddar brings sharpness and flavor, mozzarella adds creaminess and stretch, and Parmesan brings a salty, umami punch that ties everything together. Using just one cheese leaves you with a sauce that tastes one-dimensional; three cheeses create a conversation where each one enhances the others. The Parmesan in the topping also crisps up differently than the other cheeses, creating that golden, crunchy layer that makes this dish memorable instead of forgettable.

Variations and Customizations

Once you master the basic version, you can play with it in small ways that keep things interesting without losing what makes it work. A pinch of cayenne or a dash of smoked paprika adds complexity without announcing itself loudly. Some people swap half the cheddar for Gruyère to get a nuttier, more sophisticated flavor that feels almost French. I've added sun-dried tomatoes, crispy bacon, and even white truffle oil when I was feeling fancy, but the soul of the dish stays the same.

• For extra nuttiness and complexity, replace half the sharp cheddar with Gruyère cheese.
• A tiny pinch of cayenne pepper adds warmth and makes people say it tastes good without knowing why.
• Fresh herbs like chives or thyme scattered over the top just before serving brighten up the richness.

Save

This is the dish I make when I want to feel like I'm taking care of someone, including myself. It never fails to deliver comfort, and it always reminds me that the simplest meals made with attention are the ones people remember.

Recipe FAQs

→ How do I ensure the macaroni is perfectly cooked before baking?

Boil the macaroni in salted water for about 5 minutes until al dente, then add broccoli and cook 2–3 minutes more. Drain well before combining.

→ Can I substitute the cheeses in this dish?

Yes, you can replace some cheddar with Gruyère for a nuttier flavor, or try different sharp cheeses to suit your taste.

→ What is the purpose of the breadcrumb topping?

The breadcrumb topping adds a crunchy golden layer that contrasts the creamy cheese sauce, enhancing texture and flavor.

→ How can I make a gluten-free version of this dish?

Use gluten-free pasta and substitute regular breadcrumbs with gluten-free alternatives to keep the casserole gluten-free.

→ Is it better to prepare the cheese sauce on the stove or bake it directly?

Preparing the cheese sauce on the stove ensures a smooth and creamy sauce before baking, allowing even coating and perfect melt.

→ How long should the dish cool before serving?

Allow the baked casserole to cool for about 5 minutes after baking to let it set slightly and make serving easier.