Description
This Baked Broccoli Mac and Cheese is a comforting and cheesy casserole featuring tender pasta, fresh broccoli, and a rich, creamy cheddar cheese sauce. It’s baked to perfection with a golden, crispy panko breadcrumb topping, making it a delightful main or side dish perfect for family meals.
Ingredients
Scale
Pasta and Vegetables
- 2 cups medium shell pasta, cooked 2 minutes less than al dente
- 2 cups diced fresh broccoli
Cheese Sauce
- 4 tablespoons salted butter
- ¼ cup flour
- 3 cups whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 pinch ground nutmeg
- 3 cups shredded sharp cheddar cheese, divided
Topping
- ⅓ cup seasoned panko bread crumbs
Instructions
- Preheat and Prepare Broccoli: Preheat the oven to 350 degrees Fahrenheit. Boil the diced broccoli for 2 minutes, then plunge into an ice bath to stop cooking. Drain well and set aside.
- Make Roux: In a medium pot, melt butter over medium heat. Add flour and whisk constantly until smooth and no lumps remain. Cook for 2 minutes to eliminate the raw flour taste, whisking often.
- Add Milk and Seasonings: Gradually whisk in milk, kosher salt, black pepper, garlic powder, and nutmeg. Cook over medium heat for 5 to 7 minutes, whisking continuously to thicken the sauce and prevent scorching.
- Add Cheese: Turn off the heat and whisk in 2 cups of shredded sharp cheddar cheese until smooth and fully melted.
- Combine Pasta and Broccoli: Stir the cheese sauce together with the partially cooked pasta and blanched broccoli until combined.
- Assemble the Dish: Pour the pasta mixture into an 11 by 7-inch baking pan. Sprinkle the top evenly with the remaining 1 cup cheddar cheese and the seasoned panko breadcrumbs.
- Bake and Serve: Bake uncovered for 20 minutes until bubbly and the topping is golden brown. Allow to cool for a few minutes before serving immediately.
Notes
- Cook pasta 2 minutes less than the al dente time listed on the package to avoid mushy macaroni.
- Cook the roux for at least 2 minutes to remove raw flour flavor before adding milk.
- Keep sauce heat moderate to prevent milk from scalding; continuous whisking helps with this.
- The sauce is ready for cheese when it coats the back of a spoon, then turn off heat and add cheese.
- Shredding cheese yourself yields better melting texture compared to pre-shredded cheese, but store-bought works fine.
- For a less crispy topping, add cheese and panko breadcrumbs 5 minutes before the end of baking.
- Prep ahead by shredding cheese and blanching broccoli for time-saving.
- Leftovers keep up to 5 days refrigerated; reheat individual portions in the microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
