Baked Macaroni Cheese Broccoli (Printable)

Tender macaroni and broccoli baked in a rich cheese sauce with a crispy golden crust.

# What You Need:

→ Pasta

01 - 12 oz elbow macaroni

→ Vegetables

02 - 10 oz broccoli florets

→ Cheese Sauce

03 - 4 tbsp unsalted butter
04 - ⅓ cup all-purpose flour
05 - 3 cups whole milk
06 - 2 cups sharp cheddar cheese, shredded
07 - 1 cup Gruyère or mozzarella cheese, shredded
08 - 1 tsp Dijon mustard
09 - ½ tsp garlic powder
10 - ½ tsp onion powder
11 - ¼ tsp ground nutmeg
12 - Salt and black pepper, to taste

→ Topping

13 - ½ cup panko breadcrumbs
14 - ¼ cup Parmesan cheese, grated
15 - 1 tbsp olive oil or melted butter

# How To Cook:

01 - Preheat oven to 375°F. Grease a 2.5-quart baking dish with butter or oil.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook for 2 minutes less than the package recommends. Add broccoli florets during the last 2 minutes. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 to 2 minutes until lightly golden, stirring constantly.
04 - Gradually whisk in milk, continuing to stir until the sauce thickens, about 5 minutes. Remove from heat, then stir in cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, nutmeg, salt, and black pepper until smooth and fully melted.
05 - Mix cooked macaroni and broccoli with the cheese sauce, ensuring even coating. Transfer this mixture into the prepared baking dish.
06 - In a small bowl, blend panko breadcrumbs, Parmesan cheese, and olive oil or melted butter. Evenly sprinkle over the macaroni mixture.
07 - Bake for 20 to 25 minutes until bubbly and golden on top. Allow to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The sauce is silky and clingy, not gluey or separated, because you're building it right in front of you.
  • Broccoli sneaks in without anyone noticing it's there, turning this into something you don't feel guilty serving.
  • That golden panko crust on top gives you texture contrast that makes every bite feel intentional.
  • It actually tastes better than boxed versions, and you control how cheesy it gets.
02 -
  • If your sauce breaks or looks grainy, you either rushed the milk addition or the heat was too high—next time, go slower and lower the temperature.
  • Shredded cheese from a block melts smoother than pre-packaged shredded cheese because the coating added to prevent clumping interferes with melting.
  • Undercooking the pasta by 2 minutes is not optional; it's the difference between tender and mushy after baking.
03 -
  • Grating your cheese from a block instead of using pre-shredded saves you from the gritty texture that anti-caking powder creates.
  • If your sauce seems too thick when you add the pasta, don't panic—reserved pasta water stirred in gradually brings it back to the right consistency.

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