Baked Macaroni Cheese Broccoli (Printable)
Creamy baked macaroni paired with crisp roasted broccoli creates a comforting main dish.
# Ingredient List:
→ 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
# Steps:
01 - Preheat the oven to 425°F. Toss broccoli florets with olive oil, sea salt, and freshly ground black pepper on a baking sheet. Roast for 15 to 18 minutes until crisp and lightly browned. Remove and set aside. Reduce oven temperature to 375°F.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 7 to 8 minutes. Drain well and set aside.
03 - In a medium saucepan, melt the butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in whole milk and continue stirring until the sauce thickens, approximately 4 to 5 minutes.
04 - Remove the saucepan from heat. Stir in sharp cheddar, Gruyère, Dijon mustard, garlic powder, ground black pepper, and kosher salt until the sauce is smooth and all cheese is fully melted.
05 - In a large mixing bowl, gently combine cooked macaroni, roasted broccoli, and cheese sauce, ensuring even coating throughout.
06 - Transfer the macaroni mixture to a well-greased 9x13-inch baking dish.
07 - In a small bowl, mix panko breadcrumbs, grated Parmesan, and melted butter. Evenly sprinkle this mixture over the macaroni and cheese.
08 - Bake in the preheated 375°F oven for 20 to 25 minutes, until the topping turns golden brown and the sauce bubbles around the edges.
09 - Allow the dish to rest for 5 minutes to set before serving.
# Expert Tips:
01 -
- The cheese sauce clings to every noodle without being heavy, thanks to the Gruyère adding depth that sharp cheddar alone can't quite capture.
- Roasted broccoli hidden in here means you're actually eating your vegetables, and they get crispy enough that even skeptics will go back for more.
- That panko topping bakes into something almost shatteringly golden—there's a textural surprise in every bite.
02 -
- The sauce will look thin when you first add the milk, but it will thicken as it heats—don't panic and add more flour, or you'll end up with something pasty.
- Always grate your cheese fresh if you can; the anti-caking agents in pre-shredded cheese will make your sauce grainy and separated, which is a heartbreak I wouldn't wish on anyone.
- Don't skip the resting time—those five minutes make the difference between something that holds together on your plate and something that spreads everywhere.
03 -
- If your sauce breaks or looks grainy, you can often save it by removing it from heat, letting it cool slightly, and whisking in a tablespoon of cold milk at a time until it smooths out.
- The panko topping can be made ahead and stored in an airtight container for a few days, so you can assemble the dish and just sprinkle it on right before baking if you're short on time.