Baked Macaroni Cheese Broccoli

There's something about the smell of butter and flour toasting in a pan that makes everything feel like it's going to be okay. I learned to make mac and cheese properly on a Tuesday night when I realized the boxed version was never going to cut it, so I pulled together whatever cheese I had and some fresh broccoli, determined to get the sauce right. That first bubbling dish coming out of the oven taught me that comfort food doesn't have to be complicated, just made with actual ingredients and a little patience.

I made this for my roommate's birthday dinner once, and watching her face light up when she tasted it was honestly better than any restaurant review. She went back for seconds without even asking, which told me everything I needed to know about whether the recipe was actually good.

Ingredients

• Elbow macaroni: You want about 340g because it holds the sauce beautifully and stays tender without turning mushy.
• Fresh broccoli florets: At 300g cut into bite-sized pieces, they cook right alongside the pasta and add genuine freshness to the whole dish.
• Unsalted butter: Four tablespoons is your base for the roux, and unsalted matters because you're controlling the salt level yourself.
• All-purpose flour: Just 4 tablespoons—this thickens without overdoing it and keeps the sauce silky instead of gluey.
• Whole milk and heavy cream: The combination of 3 cups milk plus 1 cup cream is the secret to sauce that tastes indulgent but not heavy.
• Sharp cheddar, mozzarella, and Parmesan: Two cups cheddar, 1 cup mozzarella, and 1/2 cup Parmesan—three cheeses because one alone is boring and two is never enough.
• Dijon mustard: Just 1 teaspoon adds a subtle sharpness that makes you wonder what's different about the flavor.
• Garlic and onion powder: 1/2 teaspoon each rounds out the savory notes without overpowering anything.
• Panko breadcrumbs: One cup mixed with melted butter and Parmesan for that golden, crispy top that people always ask about.
• Fresh parsley: A tablespoon chopped at the end is optional but it adds a little brightness that you'll notice.

Instructions

Set yourself up:

Get your oven to 190°C (375°F) and grease your 23 x 33cm baking dish while it preheats. This way you're not rushing around at the last minute.

Cook the pasta and broccoli together:

Boil a large pot of salted water, add the macaroni and let it cook for 5 minutes, then add the broccoli florets and cook 2–3 minutes more until the pasta is al dente and broccoli is tender. Drain it all really well because extra water messes with your sauce.

Make your roux:

Melt 4 tablespoons butter over medium heat in a large saucepan, then whisk in the flour constantly for 1–2 minutes until it's golden and smells toasty. You're cooking out the raw flour taste here, so don't skip those minutes.

Build the sauce:

Gradually whisk in the milk and cream, taking your time so it doesn't get lumpy, and keep whisking until it thickens and starts to bubble, about 4–5 minutes. The mixture should look glossy and coat the back of a spoon.

Melt in the cheese:

Take the pan off heat and stir in all three cheeses along with the Dijon mustard, garlic powder, onion powder, salt, and pepper until everything is melted and smooth. Taste it at this point and adjust seasoning if you need to.

Combine everything:

Gently fold the drained pasta and broccoli into the cheese sauce until every piece is coated, then pour it all into your prepared baking dish and smooth the top.

Add the topping:

Mix panko breadcrumbs with melted butter and grated Parmesan in a small bowl, then sprinkle it evenly over the macaroni mixture. Don't skip this step—the contrast between creamy and crispy is what makes it special.

Bake until golden:

Bake for 20–25 minutes until the top is golden brown and the edges are bubbling, then let it cool for 5 minutes so it holds together when you serve it. Garnish with fresh parsley if you're feeling fancy.

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I had someone tell me once that this dish reminded them of being taken care of, and that's stuck with me. Food that tastes like someone put actual thought into it has a way of doing that.

Why Three Cheeses Matter

When I first made this, I thought any melted cheese would work the same way, so I used just cheddar and wondered why it tasted one-dimensional. Then I realized that sharp cheddar gives you that tangy punch, mozzarella keeps everything creamy and mild, and Parmesan adds an umami depth that makes you keep eating until your bowl is empty. Now I can't imagine using just one.

Make It Your Own

The base recipe is solid, but I've learned it loves variations depending on what mood you're in or what's in your kitchen. A pinch of cayenne makes it spicy in a way that creeps up on you, while swapping some cheddar for Gruyère turns it into something almost fancy without feeling pretentious. Even adding a little smoked paprika or fresh thyme changes the whole vibe.

Leftovers and Storage

This actually tastes better the next day because the flavors settle and get to know each other. Store it covered in the fridge for up to three days, reheat it low and slow in a 160°C oven with a splash of milk stirred through if it's gotten too thick, and honestly sometimes I make a double batch just to have it waiting for me.

• Let it cool to room temperature before covering and refrigerating so you don't trap steam and make the topping soggy.
• You can freeze the unbaked dish for up to a month and bake it straight from frozen, adding 10–15 minutes to the baking time.
• Reheated mac and cheese is technically perfect cold straight from the fridge if you're the kind of person who eats it at midnight standing over the sink.

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Make this when you need to feel anchored, or when someone else needs to feel taken care of. There's something honest about a dish this simple that makes it taste like home.

Frequently Asked Questions

→ How do I achieve a creamy cheese sauce?

Melt butter and whisk in flour to form a roux, then gradually add milk and cream while stirring until thickened before adding cheeses.

→ Can I substitute broccoli with other vegetables?

Yes, vegetables like cauliflower or spinach work well and complement the cheese sauce nicely.

→ What is the best way to cook the pasta and broccoli?

Boil macaroni for 5 minutes, then add broccoli florets and cook 2–3 more minutes until pasta is al dente and broccoli is tender.

→ How can I make the topping crispy?

Combine panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle over the casserole before baking.

→ Are there easy variations for added flavor?

Try substituting some cheddar with Gruyère or adding cayenne pepper for a spicy kick.