Baked Macaroni Broccoli Cheese (Print)

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

# What You 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)

# How to Make:

01 - Preheat 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 and cook an additional 2–3 minutes until pasta is al dente and broccoli is tender. Drain thoroughly.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly.
04 - Slowly whisk in milk and cream. Continue stirring until sauce thickens and bubbles, about 4–5 minutes.
05 - Remove from heat. Stir in cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and black pepper until cheese melts and sauce is smooth.
06 - Gently fold drained macaroni and broccoli into cheese sauce. Transfer mixture to prepared baking dish.
07 - Mix breadcrumbs, melted butter, and Parmesan in a small bowl. Evenly sprinkle over pasta mixture.
08 - Bake for 20–25 minutes until topping is golden and sauce is bubbling. Garnish with parsley if desired and allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The cheese sauce clings to every noodle without becoming heavy or separating as it cools.
  • Broccoli hides in plain sight, giving you vegetables that taste like dessert when coated in three types of cheese.
  • That golden, crunchy top is legitimately addictive and takes five minutes to prepare.
02 -
  • Do not skip the roux step or use cornstarch instead; a proper roux creates a sauce that stays smooth and silky, not one that breaks or separates as it cools.
  • Add the cheeses off heat because high heat can cause them to break and become grainy instead of melting into a creamy sauce.
  • The pasta should be slightly undercooked when you drain it because it continues cooking in the oven and in the hot cheese sauce.
03 -
  • Shred your own cheese from blocks if you can; pre-shredded cheese has anti-caking powder that makes sauce look grainy under magnification and taste slightly off.
  • The moment you see the sauce bubble around the edges in the oven, it's done—overbaking dries out the top and can make the sauce separate slightly.

Go Back