Baked Macaroni and Cheese Broccoli

There's something about the smell of a cheese sauce reducing on the stove that makes everything feel right in the kitchen. Years ago, I was standing in front of my roommate's stove, completely winging it, trying to turn butter and flour into something that wouldn't split or break. The secret turned out to be patience and steady whisking—and the realization that adding broccoli to mac and cheese wasn't sacrilege, it was actually brilliant. Now this dish is the one I make when someone needs comfort food that tastes intentional.

I made this for my sister's potluck once, and I watched someone take a second helping without even asking what it was. That moment—when food moves past the plate and into someone's genuine satisfaction—that's what this dish does. The roasted broccoli pieces catch people off guard in the best way because they're expecting pure indulgence, not vegetables that taste like they belong there.

Ingredients

• Elbow macaroni, 300 g: The shape matters because it cups the sauce and holds onto it; don't substitute with something fancy or the whole thing loses its homey charm.
• Unsalted butter, 2 tbsp (plus 1 tbsp melted for topping): Unsalted lets you control the salt level yourself, which matters more here than you'd think.
• All-purpose flour, 2 tbsp: This is your thickening agent, so don't skip the whisking step or you'll end up with lumps that ruin the whole sauce.
• Whole milk, 2 cups: The richness comes from whole milk, not cream; full fat makes a difference in both taste and texture.
• Sharp cheddar cheese, 1 cup grated: Sharp means flavor—mild cheddar will disappear into the background and you'll wonder why the sauce tastes flat.
• Gruyère cheese, 1 cup grated: This is the secret ingredient that makes people ask what you did differently; it adds nuttiness and helps the sauce stay silky.
• Dijon mustard, 1/2 tsp: A tiny amount wakes up the cheese flavor without tasting like mustard at all.
• Garlic powder, 1/2 tsp: Fresh garlic would scorch in the hot sauce, so powder is actually the right call here.
• Black pepper and kosher salt: Season as you build, not all at once at the end.
• Broccoli, 1 large head cut into florets: Roasting them first gives them color and crispness that steaming never could.
• Olive oil for broccoli, 1 tbsp: Just enough to coat without drowning them.
• Panko breadcrumbs, 1/2 cup: These stay crunchier than regular breadcrumbs and give you that textural contrast.
• Parmesan cheese, 1/4 cup grated: Adds sharpness to the topping so it doesn't blend invisibly into the cheddar and Gruyère below.

Instructions

Roast the broccoli first:

Toss your florets with olive oil, sea salt, and black pepper on a baking sheet and get them into a 425°F oven for 15 to 18 minutes. You want them lightly browned and crispy at the edges—this is where all their flavor lives. Once they're done, set them aside and turn the oven down to 375°F.

Cook the pasta:

Get a large pot of salted water boiling (salt it generously, like you're seasoning soup). Drop in your macaroni and cook until just al dente, about 7 to 8 minutes—it should still have a tiny bit of resistance when you bite it. Drain it and set it aside.

Make the roux:

In a medium saucepan, melt your butter over medium heat, then whisk in the flour all at once. Keep whisking for about a minute so the raw flour flavor cooks out. You're building the base that will thicken everything.

Build the sauce slowly:

Pour in your milk gradually while whisking constantly—this is where patience prevents lumps. Keep going until the sauce thickens, about 4 to 5 minutes; it should coat the back of a spoon. Take the pan off the heat before you add the cheese.

Melt in the cheese:

Add your grated cheddar and Gruyère, plus the mustard, garlic powder, pepper, and salt, and stir until everything is completely melted and smooth. Taste it; this is your moment to adjust seasoning without the pasta diluting it.

Combine everything:

In a large bowl, gently fold together the cooked macaroni, roasted broccoli, and cheese sauce until every piece is coated. Try not to break up the broccoli florets.

Transfer to the baking dish:

Spread the mixture evenly in your greased 9 by 13 inch baking dish. This is your base layer.

Make and add the topping:

Mix panko, grated Parmesan, and melted butter in a small bowl until it looks like wet sand. Sprinkle it evenly over the top—don't worry if it looks sparse; it expands as it bakes.

Bake until golden:

Bake at 375°F for 20 to 25 minutes until the topping is deep golden brown and you can see the sauce bubbling up at the edges. This is the sign everything is hot all the way through.

Rest before serving:

Let it sit for 5 minutes—I know it's hard to wait, but this lets everything set slightly so it holds together when you scoop it.

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The first time someone told me mac and cheese could be a vegetable delivery system, I thought they were joking. But watching people eat this and genuinely enjoy the broccoli mixed throughout—not tolerating it, actually enjoying it—changed how I think about comfort food. It proved that you don't have to choose between what feels good and what's good for you.

Why Roasting Changes Everything

Roasting the broccoli before it goes into the casserole is the move that separates this from steamed-vegetable sadness. The high heat caramelizes the florets and makes them taste slightly sweet and nutty instead of just green and watery. By the time they hit the cheese sauce, they're already delicious, which means they enhance the dish instead of diluting it.

The Cheese Combination Matters

Using both cheddar and Gruyère instead of just one cheese is what makes people wonder what you did differently. The cheddar brings color and the sharpness people recognize and love, while the Gruyère adds a subtle earthiness and helps keep the sauce velvety even after it bakes. Together they're more interesting than either one alone, and the sauce stays creamy instead of becoming grainy.

Timing and Temperature Control

Starting at 425°F for the broccoli and then dropping to 375°F for the final bake sounds fussy, but it's actually smart. The broccoli needs high heat to crisp up properly, but the mac and cheese just needs gentle heat to warm through and set the topping. If you baked everything at 375°F, the broccoli would steam instead of roast and lose all that texture you worked for.

• The 5 minute rest at the end lets the sauce firm up just enough to hold together on the serving spoon.
• If you're making this ahead, you can assemble everything up to the topping step, cover it, and bake it later—just add a few extra minutes to the baking time if it's cold from the fridge.
• Leftovers reheat better in a low oven than in the microwave, which tends to dry out the sauce.

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This is the kind of dish that reminds you why home cooking matters. It asks for a little attention and care, but it gives back comfort and genuine satisfaction in return.

Recipe FAQs

→ Can I use different cheeses?

Yes, while cheddar and Gruyère are recommended, you can substitute mozzarella or Monterey Jack for a milder flavor.

→ Can I add meat to this dish?

Absolutely, you can add cooked, crumbled bacon or diced ham to the mix before baking for a non-vegetarian version.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

→ Can I freeze this before baking?

Yes, assemble the dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.

→ What can I serve with this?

A crisp green salad pairs well to balance the richness. It also goes great with a chilled Chardonnay or light Pinot Noir.