Baked Macaroni Cheese Broccoli (Print)
Creamy baked macaroni with broccoli and a blend of cheddar, mozzarella, and Parmesan cheeses.
# What You Need:
→ Pasta & Vegetables
01 - 12 oz elbow macaroni
02 - 10 oz broccoli florets, cut into bite-sized 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 - 1/2 tsp salt, or to taste
10 - 1/4 tsp black pepper
11 - 2 cups shredded sharp cheddar cheese
12 - 1/2 cup grated mozzarella cheese
13 - 1/3 cup grated Parmesan cheese
→ Topping
14 - 1 cup panko breadcrumbs
15 - 2 tbsp unsalted butter, melted
16 - 1/4 cup grated Parmesan cheese
# How to Make:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook 4 minutes less than package directions. Add broccoli florets during the last 2 minutes. Drain and set aside.
03 - In a medium saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook for 1 minute.
04 - Gradually whisk in milk, stirring constantly until smooth and slightly thickened, about 5 minutes. Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Remove from heat.
05 - Add cheddar, mozzarella, and Parmesan cheeses to the sauce. Stir until completely melted and smooth.
06 - Mix the cooked macaroni and broccoli with the cheese sauce. Transfer the mixture to the prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Evenly sprinkle over the macaroni mixture.
08 - Bake for 25 to 30 minutes until topping is golden brown and the dish is bubbling. Let rest for 5 minutes before serving.
# Expert Advice:
01 -
- The broccoli adds little pops of freshness that cut through all that rich, cheesy goodness without making it feel heavy.
- That crispy panko topping gives you the perfect crunch in every spoonful, and it looks gorgeous coming out of the oven.
- You can throw this together on a weeknight and still feel like you made something special enough for company.
02 -
- Undercook the pasta by four minutes because it keeps cooking in the oven, and overcooked noodles turn to mush.
- Add the broccoli at the very end of the pasta boil so it stays tender-crisp and bright green instead of mushy and gray.
- Whisk the milk in gradually and keep stirring or you will end up with lumps that never go away.
03 -
- Grate your own cheese instead of using pre-shredded because the anti-caking agents in bagged cheese can make your sauce grainy.
- Taste the sauce before you mix it with the pasta and adjust the salt and pepper, because once it is all combined it is harder to fix.
- If the top is browning too fast, tent the dish loosely with foil for the first half of baking and then remove it so the panko can crisp up at the end.