Baked Macaroni Cheese Broccoli (Printable)
Tender pasta and broccoli baked with creamy, melted cheese and a crisp breadcrumb topping.
# What You'll Need:
→ Pasta & Vegetables
01 - 12 oz elbow macaroni
02 - 10 oz fresh broccoli florets, cut into bite-sized pieces
→ Cheese Sauce
03 - 4 tbsp unsalted butter
04 - 4 tbsp all-purpose flour
05 - 3 cups whole milk
06 - 1 cup heavy cream
07 - 2 cups sharp cheddar cheese, shredded
08 - 1 cup mozzarella cheese, shredded
09 - 1/2 cup Parmesan cheese, grated
10 - 1 tsp Dijon mustard
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
→ Topping
15 - 1 cup panko breadcrumbs
16 - 2 tbsp unsalted butter, melted
17 - 1/4 cup Parmesan cheese, grated
18 - 1 tbsp fresh parsley, chopped (optional)
# How-to Steps:
01 - Preheat oven to 375°F. Grease a 9 x 13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook for 5 minutes. Add broccoli florets and cook for 2 to 3 minutes more until macaroni is al dente and broccoli is tender. Drain thoroughly.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly.
04 - Gradually whisk in milk and heavy cream. Continue whisking until sauce thickens and begins to bubble, about 4 to 5 minutes.
05 - Remove from heat then stir in cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and black pepper until cheeses melt and sauce is smooth.
06 - Gently mix drained macaroni and broccoli with cheese sauce. Transfer mixture to prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan. Evenly sprinkle over macaroni mixture.
08 - Bake in preheated oven for 20 to 25 minutes until the top is golden brown and sauce is bubbling. Garnish with chopped parsley if desired. Allow to cool for 5 minutes before serving.
# Expert Pointers:
01 -
- It's the kind of dish that feels indulgent but comes together in under an hour, perfect for weeknight dinners when you want something that tastes like you spent all day cooking.
- The broccoli sneaks in nutrition without anyone noticing, and the three-cheese sauce makes even vegetable skeptics ask for seconds.
- Once you nail the technique, you'll find yourself making it for stressed friends, new neighbors, and anyone who needs reminding that comfort food is its own love language.
02 -
- Cooking the pasta only 5 minutes before transferring to the oven is crucial because it will continue cooking as the whole dish bakes; fully cooked pasta becomes mush.
- Don't add the cheese until after you remove the sauce from heat, because high heat can break the emulsion and make it oily instead of creamy.
- A room-temperature baking dish straight from the cabinet will cool your sauce as you pour it in; warm your dish under hot running water first if you want the bake time to be accurate.
03 -
- Make the entire dish up to the baking step, cover it, and refrigerate for up to 24 hours; this actually lets the flavors meld and makes it taste even better when you bake it.
- If your dish cools down while you're assembling the topping, pop the baking dish in a 160°C oven for 5 minutes before sprinkling breadcrumbs on top so the cheese stays creamy during baking.