Description
This Baked Broccoli Mac and Cheese is a creamy, comforting dish featuring tender pasta and fresh broccoli in a rich cheddar cheese sauce, finished with a crispy panko topping. Perfect for a hearty family dinner or a delicious side dish.
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
- 3 cups shredded sharp cheddar cheese, divided
Topping
- ⅓ cup seasoned panko bread crumbs
Instructions
- Preheat Oven and Prepare Broccoli: Preheat your oven to 350 degrees Fahrenheit. Bring a pot of water to a boil, then add the diced broccoli and cook for 2 minutes. Drain the broccoli and immediately plunge it into an ice bath to stop the cooking process. Drain thoroughly and set aside.
- Make the Roux: In a medium pot, melt the butter over medium heat. Add the flour and whisk continuously until the mixture is smooth with no lumps. Continue cooking the roux for 2 minutes to eliminate the raw flour taste, whisking frequently.
- Add Milk and Seasonings: Gradually whisk in the whole milk, ensuring the mixture is smooth. Add kosher salt, black pepper, garlic powder, and nutmeg. Cook the sauce for 5 to 7 minutes over medium heat, whisking constantly to prevent scalding, until the sauce thickens and coats the back of a spoon.
- Add Cheese: Remove the pot from heat and add 2 cups of shredded sharp cheddar cheese. Whisk the cheese into the sauce until it is completely melted and smooth.
- Combine Pasta and Broccoli: Stir the cooked pasta and blanched broccoli into the cheese sauce, mixing until evenly coated.
- Prepare for Baking: Pour the mac and cheese mixture into an 11 by 7-inch baking dish. Evenly sprinkle the remaining 1 cup of shredded cheddar cheese and the seasoned panko bread crumbs on top.
- Bake: Bake the dish uncovered in the preheated oven for 20 minutes, until the topping is golden and crispy.
- Serve: Remove from oven and let it cool for a few minutes before serving. Enjoy your creamy, cheesy baked broccoli mac and cheese!
Notes
- Cook the pasta about 2 minutes less than the al dente cooking time indicated on the package to avoid mushy macaroni after baking.
- Cook the roux for at least 2 minutes to eliminate the raw flour taste before adding milk.
- Use medium heat for the sauce to prevent scalding the milk and ensure smooth consistency.
- The sauce is ready for cheese when it coats the back of a spoon; then remove from heat to add cheese.
- Shredding your own cheese helps it melt more smoothly, but store-bought pre-shredded cheese works fine.
- If you prefer less crispy topping, add the cheese and panko topping five minutes before the end of baking time.
- Prep ingredients ahead by shredding cheese and blanching broccoli to save time.
- Leftovers can be stored covered in the fridge for up to 5 days; reheat individual portions in the microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 700 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
