Baked Macaroni Cheese Broccoli (Printable)
Creamy baked macaroni with tender broccoli florets and a golden crust, ideal for cozy family meals.
# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Vegetables
02 - 10 oz broccoli florets
→ Cheese Sauce
03 - 4 tbsp unsalted butter
04 - 1/3 cup all-purpose flour
05 - 3 cups whole milk
06 - 2 cups sharp cheddar cheese, shredded
07 - 1 cup Gruyère or mozzarella cheese, shredded
08 - 1 tsp Dijon mustard
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/4 tsp nutmeg
12 - Salt, to taste
13 - Black pepper, to taste
→ Topping
14 - 1/2 cup panko breadcrumbs
15 - 1/4 cup Parmesan cheese, grated
16 - 1 tbsp olive oil or melted butter
# How To Make:
01 - Preheat oven to 375°F. Grease a 2.5-quart baking dish.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni for 2 minutes less than package instructions. Add broccoli florets during the last 2 minutes. Drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1 to 2 minutes until lightly golden.
04 - Gradually whisk in whole milk. Cook, whisking constantly, until thickened, approximately 5 minutes.
05 - Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, nutmeg, salt, and black pepper until smooth and cheese is fully melted.
06 - Mix cooked macaroni and broccoli with cheese sauce until evenly coated. Transfer to prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs, Parmesan cheese, and olive oil. Sprinkle evenly over the pasta mixture.
08 - Bake for 20 to 25 minutes until bubbling and golden brown on top. Allow to rest 5 minutes before serving.
# Expert Tips:
01 -
- The broccoli adds genuine nutrition without making anyone feel like they're eating vegetables.
- Two cheeses create depth that single-cheese versions can't match, and that golden crust is honestly addictive.
- It comes together in under an hour but tastes like you spent the afternoon on it.
02 -
- Undercooking the pasta slightly is essential—it will continue cooking in the oven and you don't want a mushy final dish.
- Stir the sauce constantly when adding milk to prevent lumps; even one bit of flour that doesn't incorporate will create a grainy texture.
- The five-minute rest after baking is when everything sets; serve immediately after that or it starts to congeal as it cools.
03 -
- If your sauce looks thin after adding the cheese, you can whisk in a bit more flour mixed with cold milk to thicken it—this saves a batch that feels slightly off.
- For an extra-sharp flavor and deeper color, use an aged white cheddar or an extra-sharp Vermont cheddar instead of regular sharp.