Description
This Baked Broccoli Mac and Cheese is a comforting and delicious dish combining tender pasta, crisp broccoli, and a creamy, cheesy sauce topped with a crispy panko crust. Perfect for a family-friendly meal or a cozy dinner, this recipe uses a traditional roux-based cheese sauce baked to golden perfection.
Ingredients
Scale
Pasta and Vegetables
- 2 cups medium shell pasta, cooked 2 minutes less than al dente
- 2 cups diced fresh broccoli
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
Cheese and Topping
- 3 cups shredded sharp cheddar cheese, divided
- ⅓ cup seasoned panko bread crumbs
Instructions
- Prepare broccoli: Preheat your oven to 350 degrees Fahrenheit. Bring a pot of water to boiling and add the broccoli, cooking for 2 minutes. Immediately drain and immerse the broccoli in an ice bath to stop further cooking. Drain again and set aside.
- Make the roux: In a medium pot over medium heat, melt the butter. Add the flour and whisk continuously until the mixture is smooth with no lumps. Cook for 2 minutes to eliminate the raw flour taste, stirring often.
- Prepare cheese sauce: Gradually whisk in the milk, salt, pepper, garlic powder, and nutmeg. Keep whisking frequently for 5 to 7 minutes until the sauce thickens and coats the back of a spoon. Turn off the heat and stir in 2 cups of shredded cheddar cheese until melted and smooth.
- Combine pasta, broccoli, and sauce: Mix the cheese sauce thoroughly with the cooked pasta and blanched broccoli until evenly coated.
- Assemble and bake: Transfer the pasta mixture into an 11 x 7 inch baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese and the seasoned panko bread crumbs evenly over the top. Bake uncovered for 20 minutes until golden and bubbling.
- Serve: Let the casserole cool for a few minutes before serving immediately for best taste and texture.
Notes
- Cook pasta 2 minutes less than package al dente instructions to avoid mushy macaroni after baking.
- Cook the roux for a couple of minutes to fully cook out the raw flour flavor before adding milk.
- Use medium heat for sauce to prevent milk from scalding, whisk continuously while thickening.
- The sauce is ready for cheese when it coats the back of a spoon; then turn off heat before adding cheese.
- Freshly shredded cheese melts better than pre-shredded, but store-bought pre-shredded works fine too.
- For softer topping, add cheese and panko only during the last 5 minutes of baking.
- You can prepare ingredients ahead by shredding cheese and blanching broccoli in advance.
- Leftovers last up to 5 days in the fridge; reheat individual portions in the microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
