Baked Macaroni and Cheese Broccoli

There's something about the smell of butter and flour toasting in a pan that takes me back to my mom's kitchen on a random Tuesday night when she decided we needed comfort food. She'd pull out her favorite baking dish, and suddenly the whole house would fill with this warm, cheesy aroma that made everything feel manageable again. That's when I learned that baked mac and cheese wasn't just a side dish—it was a mood lifter, especially when you pile roasted broccoli on top so you can pretend it's actually good for you. Now I make it whenever I need something that feels like a warm hug.

I made this for my roommate on a particularly rough work day, and watching her face light up when she tasted that first bite reminded me why food matters. The Gruyère adds this subtle nuttiness that cheddar alone just can't deliver, and somehow that small choice transforms the whole dish from ordinary to something people ask for by name.

Ingredients

• Elbow macaroni (300 g): Use a good quality pasta that holds sauce well; avoid the super thin stuff that turns mushy.
• Unsalted butter (2 tbsp): This is your roux base, so it needs to be real butter, not a substitute.
• All-purpose flour (2 tbsp): This thickens the sauce; don't skip it even if you're tempted.
• Whole milk (2 cups): Cold milk straight from the fridge works best; it prevents lumps when you whisk it in.
• Sharp cheddar cheese (1 cup): The sharpness cuts through richness and keeps the cheese flavor from disappearing.
• Gruyère cheese (1 cup): This is the secret—it adds depth and complexity that makes people ask what you did differently.
• Dijon mustard (1/2 tsp): Just a whisper of it; this brightens the sauce without making it tangy.
• Garlic powder (1/2 tsp): Trust the powder here over fresh garlic, which can turn bitter when baked.
• Ground black pepper (1/4 tsp): Freshly ground makes a difference in the final taste.
• Kosher salt (1/2 tsp): Kosher salt dissolves evenly into the sauce.
• Broccoli florets (1 large head): Cut them into similar sizes so they roast evenly and don't turn into broccoli dust.
• Olive oil (1 tbsp): Just enough to coat; too much and they steam instead of crisp.
• Sea salt and black pepper for broccoli: These simple seasonings let the roasted flavor shine through.
• Panko breadcrumbs (1/2 cup): Panko stays crunchier than regular breadcrumbs, even after baking.
• Parmesan cheese (1/4 cup): This adds a sharp, savory punch to the topping.
• Melted butter for topping (1 tbsp): This binds everything together and helps the top brown evenly.

Instructions

Heat the oven and start the broccoli:

Set your oven to 425°F and get it preheating while you cut your broccoli into bite-sized florets. Toss them with olive oil, sea salt, and pepper on a baking sheet—don't crowd them, or they'll steam instead of roast.

Roast the broccoli until crispy:

Slide them into the oven for 15 to 18 minutes, shaking the pan halfway through if you remember. You want them golden at the edges and tender in the middle, like little trees with a bit of color.

Lower the oven and cook the pasta:

While broccoli roasts, turn the oven down to 375°F. Get a big pot of salted water boiling and cook your pasta until it's just barely tender—about 7 to 8 minutes—then drain it well.

Make the roux:

Melt butter in a medium saucepan over medium heat, then whisk in flour and let it cook for a full minute, stirring constantly. This cooks out the raw flour taste and creates the base for your sauce.

Build the cheese sauce:

Pour in your cold milk slowly while whisking to prevent lumps from forming. Keep whisking and cooking for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon.

Melt in the cheese:

Take the pan off the heat and stir in both cheeses along with the Dijon mustard, garlic powder, pepper, and salt. Stir until everything is smooth and the cheese has fully melted into the sauce.

Combine everything:

Pour the pasta and roasted broccoli into a large bowl and pour the cheese sauce over top. Fold everything together gently until every piece is coated in that golden sauce.

Transfer to the baking dish:

Pour the mac and cheese mixture into a greased 9x13-inch baking dish, spreading it out in an even layer so it bakes uniformly.

Make and add the topping:

Mix panko breadcrumbs, grated Parmesan, and melted butter in a small bowl until it looks like coarse sand, then sprinkle it evenly over the top.

Bake until golden:

Bake at 375°F for 20 to 25 minutes until the top is golden brown and the sauce is bubbling slightly at the edges. Let it rest for 5 minutes before serving so it sets up just enough.

Save to Pinterest

I once forgot to let the dish rest and dug right in, only to watch it slide across the plate in a creamy puddle. My friend laughed and grabbed some bread to soak it up, and honestly, it was still delicious, but the lesson stuck with me.

Why This Combination Works

The roasted broccoli isn't just a healthy addition—it adds textural contrast and an earthy sweetness that balances the richness of the cheese sauce. The florets get crispy edges while staying tender inside, and that slight char plays beautifully against the creamy pasta underneath. When you bite through the golden panko topping, the flavors come together in layers, each one telling a different story.

Cheese Selection Matters

Using both cheddar and Gruyère instead of just one cheese is the move that separates a good mac and cheese from one people actually crave. The cheddar brings familiar comfort and color, while the Gruyère adds sophistication with its nutty, slightly sweet undertones. If you only have one or the other, you can substitute mozzarella for either, but you'll lose some of that complex flavor you're really after.

Make It Your Own

This recipe is forgiving enough to play with, and I love how it adapts to what's in your kitchen or what mood you're in. Crispy bacon bits scattered on top turn it into something heartier, while fresh herbs like thyme or chives stirred in at the end add a subtle brightness. Some nights I add a pinch of smoked paprika to the sauce, and other times I keep it simple and let the cheese do the talking.

• Try adding cooked bacon or diced ham if you want to make it more of a complete protein situation.
• A squeeze of fresh lemon juice added to the sauce just before serving cuts through the richness in the best way.
• Leftover mac and cheese can be refrigerated and reheated gently in a 350°F oven covered with foil, or even crisped up in a skillet the next day.

Save to Pinterest

This is the kind of dish that fills your kitchen with warmth and your belly with contentment. Make it once and you'll find yourself making it again whenever life needs a little comfort.

Recipe Questions & Answers

→ Can I use different cheese?

Yes, you can substitute Gruyère with mozzarella or use other melting cheeses like Fontina or Colby for different flavor profiles.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave with a splash of milk.

→ Can I add meat?

Absolutely. Add cooked crumbled bacon or diced ham to the mixture before baking to create a non-vegetarian version with extra protein and savory flavor.

→ Is this suitable for vegetarians?

Yes, this dish is vegetarian as written. Ensure your cheeses use vegetarian rennet and check labels on pre-grated cheese and panko for hidden animal products.

→ Can I make it ahead?

You can assemble the dish up to a day in advance, cover it tightly, and refrigerate. Bake it straight from the fridge, adding a few extra minutes to the cooking time.