Baked Macaroni and Cheese Broccoli (Print Version)

Creamy cheddar macaroni baked with crisp roasted broccoli and a golden panko topping.

# What You Need:

→ Pasta

01 - 10 oz elbow macaroni

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1 cup sharp cheddar cheese, grated
06 - 1 cup Gruyère cheese, grated
07 - 1/2 tsp Dijon mustard
08 - 1/2 tsp garlic powder
09 - 1/4 tsp ground black pepper
10 - 1/2 tsp kosher salt

→ Broccoli

11 - 1 large head broccoli, cut into florets
12 - 1 tbsp olive oil
13 - 1/4 tsp sea salt
14 - Freshly ground black pepper, to taste

→ Topping

15 - 1/2 cup panko breadcrumbs
16 - 1/4 cup Parmesan cheese, grated
17 - 1 tbsp unsalted butter, melted

# How to Prepare:

01 - Preheat oven to 425°F. Toss broccoli florets with olive oil, sea salt, and black pepper on a baking sheet. Roast for 15 to 18 minutes until crisp and lightly browned. Remove from oven and set aside. Lower oven temperature to 375°F.
02 - Boil a large pot of salted water. Cook elbow macaroni until al dente, approximately 7 to 8 minutes. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in all-purpose flour and cook for 1 minute. Gradually pour in whole milk while whisking continuously. Cook until sauce thickens, about 4 to 5 minutes.
04 - Remove saucepan from heat. Stir in grated cheddar, Gruyère, Dijon mustard, garlic powder, black pepper, and kosher salt until fully melted and smooth.
05 - In a large bowl, fold together cooked macaroni, roasted broccoli, and cheese sauce until uniformly coated.
06 - Transfer mixture into a greased 9x13-inch baking dish.
07 - Combine panko breadcrumbs, grated Parmesan cheese, and melted butter in a small bowl. Evenly sprinkle over macaroni mixture.
08 - Bake in preheated 375°F oven for 20 to 25 minutes until topping is golden and sauce is bubbling.
09 - Allow to rest for 5 minutes before serving to set flavors and texture.

# Expert Advice:

01 -
  • It's creamy and cheesy but doesn't feel heavy because of the broccoli tucked throughout.
  • The panko topping gets impossibly crispy while everything underneath stays soft and saucy.
  • You can have it on the table in just over an hour, and people always think you spent way more time on it.
02 -
  • The moment you see lumps in your cheese sauce, it's too late to fix them; whisking the milk in gradually is not a suggestion, it's the entire foundation.
  • Don't use pre-shredded cheese for the sauce if you can help it; the anti-caking powder makes it grainy instead of silky.
  • If your sauce looks thin after you add the cheese, don't panic and don't add more flour; just let it cook gently for another minute or two.
03 -
  • If you want to add bacon or ham, cook and crumble it first, then toss it in with the pasta and broccoli so it distributes evenly.
  • Stirring a tiny pinch of cayenne pepper into the cheese sauce adds a warmth that makes people wonder what the secret ingredient is.

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