Baked Macaroni and Cheese Broccoli (Print View)
Creamy macaroni and roasted broccoli bake with a crispy golden topping for a perfect comforting meal.
# What You'll Need:
→ Pasta
01 - 10 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1 cup sharp cheddar cheese, grated
06 - 1 cup Gruyère cheese, grated
07 - 1/2 tsp Dijon mustard
08 - 1/2 tsp garlic powder
09 - 1/4 tsp ground black pepper
10 - 1/2 tsp kosher salt
→ Broccoli
11 - 1 large head broccoli, cut into florets
12 - 1 tbsp olive oil
13 - 1/4 tsp sea salt
14 - Freshly ground black pepper, to taste
→ Topping
15 - 1/2 cup panko breadcrumbs
16 - 1/4 cup Parmesan cheese, grated
17 - 1 tbsp unsalted butter, melted
# Step-by-Step Directions:
01 - Preheat oven to 425°F. Toss broccoli florets with olive oil, sea salt, and fresh black pepper on a baking sheet. Roast for 15 to 18 minutes until crisp and lightly browned. Remove and set aside. Lower oven temperature to 375°F.
02 - Cook elbow macaroni in a large pot of salted boiling water until al dente, about 7 to 8 minutes. Drain and set aside.
03 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in whole milk and cook until sauce thickens, approximately 4 to 5 minutes.
04 - Remove sauce from heat. Stir in sharp cheddar, Gruyère, Dijon mustard, garlic powder, ground black pepper, and kosher salt until cheese melts fully and sauce is smooth.
05 - In a large mixing bowl, gently fold together the cooked macaroni, roasted broccoli, and cheese sauce until evenly coated.
06 - Transfer the macaroni mixture to a greased 9x13-inch baking dish.
07 - In a small bowl, combine panko breadcrumbs, grated Parmesan, and melted butter. Sprinkle evenly over the macaroni mixture.
08 - Bake uncovered at 375°F for 20 to 25 minutes until the topping is golden brown and the sauce is bubbling.
09 - Allow to rest for 5 minutes before serving for best texture.
# Expert Suggestions:
01 -
- It's creamy and indulgent without feeling heavy, thanks to the broccoli sneaking in there.
- The panko topping gets golden and crispy while the inside stays silky, hitting that texture sweet spot every single time.
- You can make it in under an hour and still feel like you've accomplished something real in the kitchen.
02 -
- Whisk the milk in slowly and continuously or you'll end up with lumpy sauce that no amount of straining will fix.
- Don't skip the resting time at the end; those 5 minutes let the dish set so it holds together when you scoop it out.
- The broccoli needs space on the baking sheet or it steams and stays pale instead of getting those crispy, caramelized edges.
03 -
- Grate your cheese fresh from a block rather than using pre-shredded if you can; it melts smoother and tastes better.
- The panko topping mixture can be made an hour or two ahead and kept in a small bowl until you're ready to sprinkle and bake.