Baked Macaroni Cheese Broccoli (Printable Version)

Classic creamy baked macaroni combined with broccoli and topped with a crisp breadcrumb crust.

# What You’ll Need:

→ Pasta

01 - 12 oz elbow macaroni

→ Vegetables

02 - 10 oz broccoli florets, cut into bite-size pieces

→ Cheese Sauce

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

→ Topping

13 - 1 cup fresh breadcrumbs
14 - 2 tbsp unsalted butter, melted
15 - 1/4 cup grated Parmesan cheese

# Directions:

01 - Preheat the oven to 375°F. Grease a 9 x 13 inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 6 minutes. Add broccoli florets during the last 2 minutes. Drain well and set aside.
03 - In a medium saucepan, melt 4 tbsp butter over medium heat. Add flour and whisk constantly for 1-2 minutes, until bubbling but not browned.
04 - Gradually whisk in the milk until smooth. Add Dijon mustard, garlic powder, onion powder, pepper, and salt. Cook, stirring constantly, until thickened and just starting to bubble, 5-7 minutes. Remove from heat and stir in cheddar and Gruyère cheese until fully melted and smooth.
05 - Combine cooked pasta and broccoli with the cheese sauce. Mix well until evenly coated and transfer to the prepared baking dish.
06 - In a small bowl, mix breadcrumbs with melted butter and Parmesan cheese until well combined. Sprinkle evenly over the macaroni mixture.
07 - Bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
08 - Let stand for 5 minutes before serving to allow the sauce to set slightly.

# Top Tips:

01 -
  • The homemade cheese sauce comes together in minutes but tastes like it simmered all afternoon
  • Broccoli adds color and nutrients without compromising on the rich comfort we crave
  • That golden breadcrumb crust creates the most satisfying contrast against the creamy pasta beneath
02 -
  • Adding broccoli to the pasta water during those last two minutes is the trick to perfectly cooked vegetables without dirtying another pot
  • Grating your own cheese makes a tremendous difference in how smoothly it melts compared to pre shredded varieties
  • The sauce will seem thick before baking but that is exactly what prevents the final dish from becoming soupy
03 -
  • Use freshly grated cheese because pre shredded cheese contains anti caking agents that prevent smooth melting
  • Do not overbake the sauce may curdle and the pasta can become mushy once it hits that bubbling stage

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