Baked Macaroni Cheese Broccoli

The first time I made baked mac and cheese, I was balancing a toddler on one hip and trying to whisk a roux with the other hand. That cheese sauce split into something that looked like scrambled eggs floating in milk, and my toddler took one look and said ewww. We ordered pizza that night, but I woke up the next morning determined to figure out what went wrong. Now I make this dish when I need something that feels like a warm blanket, especially on rainy Tuesdays when the house feels too quiet.

Last winter my sister came over after a terrible day at work, and I pulled this bubbling dish out of the oven just as she walked through the door. She stood there inhaling the steam rising off that golden crust for a solid minute before even taking off her coat. We ate standing up in the kitchen, burning our tongues slightly because neither of us could wait, and she told me this was exactly what she needed. Sometimes food is just comfort, plain and simple.

Ingredients

• 340 g (12 oz) elbow macaroni: The curves catch and hold onto that cheese sauce perfectly, which is why this pasta shape really does matter here
• 300 g (10 oz) broccoli florets: Cut them small enough that they cook quickly but large enough to maintain some texture in every bite
• 60 g (4 tbsp) unsalted butter: I always use unsalted so I can control exactly how salty the final dish becomes
• 30 g (1/4 cup) all-purpose flour: This creates the foundation of your roux, and measuring it by weight instead of volume gives you more consistent results
• 720 ml (3 cups) whole milk: The fat content matters here because low-fat milk creates a thinner, less silky sauce
• 180 ml (3/4 cup) heavy cream: This is what transforms a good cheese sauce into something that feels restaurant-quality
• 200 g (2 cups) sharp cheddar cheese: The sharpness cuts through the creaminess, and shredding it yourself melts it so much better than the pre-shredded stuff
• 60 g (1/2 cup) Gruyère cheese: This adds that nutty depth that makes people ask what secret ingredient you used
• 1 tsp Dijon mustard: You cannot taste it in the finished dish, but it somehow makes the cheese flavor pop
• 1/2 tsp garlic powder and onion powder: Together they create a savory background note without any raw onion or garlic texture
• 1/2 tsp salt and 1/4 tsp black pepper: Start here and adjust later, because the cheese already brings plenty of saltiness
• 60 g (1 cup) panko breadcrumbs: These create that light, crispy topping that everyone fights over
• 30 g (1/4 cup) grated Parmesan cheese: Mixed into the breadcrumbs, this adds savory crunch and helps it brown beautifully
• 30 g (2 tbsp) unsalted butter, melted: Tossing the breadcrumbs in melted butter helps them turn that perfect golden brown in the oven

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and grease a 22x33 cm (9x13 inch) baking dish with butter or cooking spray, making sure to get into the corners

Cook the pasta and broccoli together:

Bring a large pot of salted water to boil, add macaroni and cook for 6 minutes, then toss in the broccoli and cook 2 more minutes until the pasta is al dente and broccoli is bright green

Build your roux:

Melt 60 g butter in a large saucepan over medium heat, whisk in the flour, and cook for 2 minutes while stirring constantly until it smells like shortbread cookies

Create the cheese sauce base:

Gradually whisk in the milk and cream, keep whisking for about 5 minutes until the mixture thickens enough to coat the back of a spoon

Add all that cheesy goodness:

Remove from heat, stir in both cheeses, Dijon, garlic powder, onion powder, salt, and pepper until everything melts together into a smooth sauce

Combine everything:

Pour the cooked macaroni and broccoli into the cheese sauce, fold gently until every piece is coated, then transfer to your prepared baking dish

Make the crispy topping:

In a small bowl, toss the panko, Parmesan, and melted butter together until the breadcrumbs are evenly coated

Bake until golden and bubbly:

Sprinkle the topping evenly over the pasta, bake for 20 to 25 minutes until the cheese is bubbling up the sides and the top is golden brown, then let it rest for 10 minutes before serving

Save

My dad usually claims to dislike broccoli in almost any form, but the first time he tried this, he went back for seconds without even commenting about the green stuff. Now he asks when I am making that mac and cheese with the little trees in it every time he visits. Victory comes in unexpected forms sometimes.

Making It Ahead

You can assemble everything up to 24 hours in advance, but do not add the breadcrumb topping until right before baking. Cover tightly and store in the refrigerator, then add an extra 10 minutes to the baking time since it will be cold going into the oven.

Cheese Swaps That Work

Sometimes I use whatever cheese I have in the fridge, and honestly most combinations turn out delicious. Try smoked gouda for a smoky twist, or mix in some Monterey jack for extra meltiness, just keep the total cheese amount the same.

Serving Suggestions

This dish is rich enough to stand on its own as a complete meal, especially with all that broccoli tucked inside. A simple green salad with acidic vinaigrette helps balance the creaminess, and a glass of crisp white wine never hurt anyone.

• If you want to add protein, rotisserie chicken stirred in at the end works beautifully
• The leftovers reheat surprisingly well in the microwave with a splash of milk
• This freezes for up to 3 months if you wrap it tightly before freezing

Save

There is something deeply satisfying about pulling a bubbling, golden-topped dish of mac and cheese out of the oven, especially when you know that crispy crust is waiting to be broken into. This is the kind of food that makes people feel loved without you having to say a word.

Recipe FAQs

→ How do I ensure the broccoli stays tender in the dish?

Cook the broccoli with the macaroni for the last 2 minutes of boiling, then drain immediately to keep it bright and tender, avoiding overcooking.

→ Can I substitute the cheese types used here?

Yes, sharp cheddar and Gruyère provide a creamy and nutty flavor, but you can swap for cheeses like mozzarella or fontina for a milder profile.

→ What’s the purpose of adding Dijon mustard to the cheese sauce?

Dijon mustard adds a subtle tang and depth, enhancing the overall flavor of the creamy cheese sauce without overpowering it.

→ How can I get a crunchy topping on this dish?

Combine panko breadcrumbs with melted butter and grated Parmesan cheese, then sprinkle evenly over the mixture before baking for a crispy golden crust.

→ Is it possible to prepare this dish ahead of time?

Yes, you can assemble the dish in advance and refrigerate, then bake just before serving to maintain freshness and texture.

→ What are some good dish pairings to serve alongside?

Pair it with a crisp green salad or light white wine such as unoaked Chardonnay for a balanced meal.