Baked Macaroni Cheese Broccoli (Printable Version)

Creamy baked macaroni with tender broccoli and a three-cheese sauce topped with crispy breadcrumbs.

# What You’ll Need:

→ Pasta & Vegetables

01 - 12 ounces elbow macaroni
02 - 10 ounces broccoli florets, cut into bite-sized pieces

→ Cheese Sauce

03 - 4 tablespoons unsalted butter
04 - 1/3 cup all-purpose flour
05 - 3 cups whole milk
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper
11 - 2 cups shredded sharp cheddar cheese
12 - 1/2 cup grated mozzarella cheese
13 - 1/3 cup grated Parmesan cheese

→ Topping

14 - 1 cup panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 1/4 cup grated Parmesan cheese

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook for 4 minutes less than package directions. Add broccoli florets in the final 2 minutes. Drain well and set aside.
03 - Melt 4 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute while stirring.
04 - Slowly whisk in 3 cups milk, stirring constantly until the mixture thickens slightly, about 5 minutes. Remove from heat and stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper.
05 - Add shredded cheddar, mozzarella, and Parmesan cheeses. Stir until fully melted and smooth.
06 - Mix the cooked macaroni and broccoli into the cheese sauce. Transfer everything into the prepared baking dish.
07 - Combine panko breadcrumbs with melted butter and grated Parmesan cheese. Sprinkle evenly over the macaroni mixture.
08 - Bake uncovered for 25 to 30 minutes until golden and bubbling. Allow to rest for 5 minutes before serving.

# Top Tips:

01 -
  • The broccoli adds a subtle sweetness and keeps the richness from feeling heavy, so you can actually finish a full bowl without regret.
  • The triple cheese blend creates layers of flavor sharp cheddar for bite, mozzarella for stretch, Parmesan for depth that boxed versions cant touch.
  • The buttery panko topping gives you that satisfying crunch against creamy pasta, the kind of texture contrast that makes you go back for just one more forkful.
02 -
  • Undercook the pasta more than you think you should. I ruined my first batch by following the package time exactly, and it turned to mush in the oven.
  • Shred your own cheese from a block. Pre shredded cheese has coatings that prevent it from melting smoothly, and you will end up with a grainy sauce no matter how carefully you stir.
  • Do not skip the resting time after baking. Those 5 minutes let the sauce set so you get clean servings instead of a molten puddle on the plate.
03 -
  • Use a mix of aged and young cheddar for complexity. The aged adds sharpness, the young melts smoother.
  • If the sauce looks broken or grainy, pull it off the heat and whisk in a splash of cold milk. It will come back together like magic.
  • Taste the sauce before you mix it with the pasta. It should taste slightly overseasoned on its own because the pasta and broccoli will dilute it.

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