Description
This Baked Broccoli Mac and Cheese recipe combines tender pasta, fresh broccoli, and a creamy sharp cheddar cheese sauce topped with a crispy panko breadcrumb crust. It’s a comforting and flavorful dish perfect for family dinners or gatherings.
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 Oven and Blanch Broccoli: Preheat your oven to 350 degrees Fahrenheit. Bring a pot of water to boil, add the diced broccoli, and cook for 2 minutes. Immediately drain and plunge into an ice bath to stop cooking, then drain again and set aside.
- Make Roux: In a medium pot over medium heat, melt the butter. Whisk in the flour until no lumps remain and cook for 2 minutes to eliminate the raw flour taste, whisking frequently.
- Prepare Cheese Sauce: Gradually whisk in the whole milk along with salt, pepper, garlic powder, and nutmeg. Continue cooking and whisking for 5 to 7 minutes until the sauce thickens and coats the back of a spoon, being careful not to let the milk scald by maintaining medium heat.
- Add Cheese to Sauce: Remove the pot from heat and stir in 2 cups of shredded sharp cheddar cheese until fully melted and smooth.
- Combine Pasta, Broccoli, and Sauce: Mix the cooked pasta and blanched broccoli into the cheese sauce ensuring everything is well coated.
- Assemble and Bake: Pour the pasta mixture into an 11 by 7 inch baking pan. Sprinkle the top evenly with the remaining 1 cup of shredded cheddar and the seasoned panko bread crumbs.
- Bake and Serve: Bake uncovered for 20 minutes until the topping is golden and crispy. Let cool for a few minutes and serve immediately.
Notes
- Cook the pasta 2 minutes less than the al dente time on the package to avoid mushy mac and cheese.
- Cooking the roux for a couple of minutes is crucial to remove the raw flour taste before adding milk.
- Use medium heat to avoid scalding the milk while making the sauce; constant whisking helps.
- The sauce is ready for cheese when it coats the back of a spoon.
- Freshly shredded cheese melts better than pre-shredded ones, but pre-shredded cheese also works.
- For a less crispy topping, add the cheese and panko topping 5 minutes before the end of baking time.
- You can prep ingredients ahead of time by shredding cheese and blanching the broccoli.
- Leftovers should be stored covered in the fridge and can last up to 5 days. Reheat individual portions in the microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 65 mg
