Baked Macaroni Cheese Broccoli (Printable Version)

Tender pasta and fresh broccoli in a creamy cheese sauce baked until golden and bubbling.

# What You’ll Need:

→ Pasta & Vegetables

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

→ Cheese Sauce

03 - 4 tbsp unsalted butter
04 - 4 tbsp all-purpose flour
05 - 3 cups whole milk
06 - 1 cup heavy cream
07 - 2 cups sharp cheddar cheese, shredded
08 - 1 cup mozzarella cheese, shredded
09 - 1/2 cup Parmesan cheese, grated
10 - 1 tsp Dijon mustard
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

→ Topping

15 - 1 cup panko breadcrumbs
16 - 2 tbsp unsalted butter, melted
17 - 1/4 cup Parmesan cheese, grated
18 - 1 tbsp fresh parsley, chopped (optional)

# Directions:

01 - Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook for 5 minutes. Add broccoli florets and cook an additional 2 to 3 minutes until pasta is al dente and broccoli is tender. Drain thoroughly.
03 - In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in flour and cook, stirring constantly, for 1 to 2 minutes.
04 - Gradually whisk in whole milk and heavy cream. Continue to whisk until the sauce thickens and bubbles, about 4 to 5 minutes. Remove from heat and stir in sharp cheddar, mozzarella, Parmesan cheeses, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth.
05 - Mix the drained macaroni and broccoli gently with the cheese sauce, ensuring even coating. Transfer the mixture to the prepared baking dish.
06 - In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the macaroni mixture. Bake for 20 to 25 minutes until the top is golden and the sauce is bubbling.
07 - Let the dish rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Top Tips:

01 -
  • The sauce is genuinely creamy without any weird processed taste, just real cheese doing its job.
  • Broccoli adds color and nutrition so you don't feel guilty about eating what's basically cheese and pasta.
  • It comes together in under an hour and tastes like you spent all afternoon on it.
02 -
  • Don't overcook the pasta during the initial boil—it finishes cooking slightly in the oven, so al dente is exactly right.
  • Whisk the roux and milk slowly to avoid lumps, and if you do get them, push the sauce through a fine strainer before adding cheese.
  • The breadcrumb topping is what makes people remember this dish, so don't just sprinkle it on—press it gently into the cheese sauce so it gets crispy, not just soggy.
03 -
  • Use a saucepan you trust—one with a heavy bottom heats evenly and keeps your sauce from scorching on the sides while you're whisking.
  • Shred your own cheese if you can because pre-shredded cheese has anti-caking agents that make the sauce feel slightly grainy instead of perfectly smooth.

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