Baked Macaroni Cheese Broccoli

One evening I opened the fridge and found broccoli about to wilt and a half-empty box of macaroni staring back at me. I decided to toss them together with whatever cheese I had, and that simple impulse turned into the creamiest, most comforting baked mac I'd ever made. Now it's the dish I turn to when I want something warm and filling without any fuss.

I made this for a potluck once and watched people go back for thirds, even the kids who claimed they hated broccoli. Someone asked if I used a fancy bechamel, and I just smiled because it was really just butter, flour, and patience. That night I realized comfort food doesn't need to be complicated to feel like a hug on a plate.

Ingredients

• Elbow macaroni: I always undercook it slightly because it finishes in the oven, and nobody wants mushy pasta swimming in cheese sauce.
• Broccoli florets: Bite-sized pieces cook evenly and nestle into the macaroni perfectly, plus they soak up just enough cheese to taste like a treat.
• Unsalted butter: I use unsalted so I can control the salt level in the sauce, especially since the cheeses bring their own saltiness.
• All-purpose flour: This is what thickens the sauce into that velvety base that clings to every noodle.
• Whole milk: The fat in whole milk makes the sauce luxurious and smooth, no chalky texture here.
• Dijon mustard: Just a teaspoon adds a subtle tang that wakes up the cheese without being obvious.
• Garlic powder and onion powder: These bring a savory depth that makes the whole dish feel more layered and interesting.
• Sharp cheddar cheese: The sharpness cuts through the richness and gives the sauce real personality.
• Mozzarella cheese: This one melts beautifully and adds that stretchy, gooey quality we all crave.
• Parmesan cheese: A little goes a long way for that nutty, salty finish that ties everything together.
• Panko breadcrumbs: I love panko because it stays crispier than regular breadcrumbs and gives you that golden, crunchy contrast.

Instructions

Get ready:

Preheat your oven to 180 degrees Celsius and grease your baking dish so nothing sticks later. This step sets you up for an easy cleanup.

Cook the pasta and broccoli:

Boil the macaroni until it is just shy of tender, then toss in the broccoli for the last two minutes so it stays bright and crisp. Drain everything together and set it aside while you make the sauce.

Start the sauce:

Melt the butter in a saucepan over medium heat, then whisk in the flour and let it bubble for a minute to cook off that raw flour taste. This is your roux, and it is the foundation of a smooth sauce.

Add the milk:

Pour in the milk slowly, whisking constantly so no lumps form, and keep stirring until the mixture thickens enough to coat the back of a spoon. This takes about five minutes, and the kitchen will start to smell incredible.

Season and add cheese:

Stir in the mustard, garlic powder, onion powder, salt, and pepper, then remove the pan from the heat and add all three cheeses. Keep stirring until everything melts into a glossy, creamy sauce.

Combine everything:

Mix the pasta and broccoli into the cheese sauce, making sure every piece is coated, then pour it all into your prepared baking dish. Spread it out evenly so it bakes uniformly.

Make the topping:

Toss the panko with melted butter and Parmesan in a small bowl, then sprinkle it over the macaroni mixture in an even layer. This is what gives you that irresistible golden crust.

Bake and rest:

Slide the dish into the oven and bake for 25 to 30 minutes until the top is golden and the edges are bubbling. Let it rest for five minutes so the sauce can settle before you dig in.

Save to Pinterest

My sister once told me this dish reminded her of Sunday dinners at our grandma's house, even though grandma never made it. I think it is because some foods just carry that same feeling of being cared for, no matter where they come from.

How to Store and Reheat

I always make extra because this keeps beautifully in the fridge for up to four days in an airtight container. When I reheat it, I add a splash of milk and warm it gently in the oven at 160 degrees Celsius so the top stays crispy and the sauce does not dry out. Microwaving works in a pinch, but you lose that gorgeous crunchy topping.

Ways to Make It Your Own

Sometimes I swap the broccoli for cauliflower or even roasted butternut squash when I want a sweeter note. If I am feeling indulgent, I will stir in some crumbled bacon or diced ham before baking, and suddenly it is a whole new dish. A pinch of smoked paprika or cayenne in the sauce can add a gentle warmth that makes people ask what your secret is.

Serving Suggestions

This pairs beautifully with a crisp green salad dressed simply with lemon and olive oil to balance all that richness. I have also served it alongside roasted chicken or a glass of chilled Chardonnay for a dinner that feels both cozy and a little bit fancy.

• Let it rest after baking so the sauce thickens and does not run all over the plate.
• Use a mix of cheeses for more complexity, sharp cheddar is bold but mozzarella and Parmesan add creaminess and nuttiness.
• If you have leftovers, they make an amazing next-day lunch that tastes even better after the flavors have had time to meld.

Save to Pinterest

This recipe has saved me on busy nights and impressed guests on special ones, and I hope it does the same for you. There is something magical about pulling a bubbling, golden dish out of the oven and watching everyone gather around.

Recipe Questions & Answers

→ How do I prevent the pasta from becoming mushy?

Cook the macaroni slightly less than package directions, then finish cooking combined with broccoli before baking to keep a firm texture.

→ Can I substitute the broccoli with other vegetables?

Yes, cauliflower works well as a substitute, offering a similar texture and mild flavor.

→ What cheeses create the best sauce flavor?

The combination of sharp cheddar, mozzarella, and Parmesan provides a balance of sharpness, creaminess, and depth.

→ How do I achieve a crispy topping?

Mix panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle evenly before baking until golden and crisp.

→ Can I add spices to enhance the flavor?

Adding smoked paprika or cayenne pepper to the cheese sauce gives a subtle smoky or spicy kick without overpowering.

→ Is this suitable for vegetarians?

Yes, it contains no meat and uses vegetarian-friendly ingredients, but can be adjusted by adding cooked ham or bacon for non-vegetarians.