Indulge in the creamy, cheesy goodness of this **Baked Broccoli Mac and Cheese Recipe**—a delightful twist on the classic mac and cheese that adds a healthy splash of green with tender broccoli. It’s a perfect blend of flavors and textures that’ll have you coming back for seconds!
Why You’ll Love This Recipe
- Ultimate Comfort Food: A hearty blend of creamy cheese and tender pasta to soothe the soul.
- Kid-Friendly Veggies: Sneak in some greens with broccolis hidden in cheesy goodness.
- Simple and Quick: Ready in under an hour, ideal for busy weeknight dinners.
- Versatile Dish: Easily adaptable with various cheeses or add-ins to fit any palate.
Ingredients You’ll Need
The ingredients for this Baked Broccoli Mac and Cheese Recipe are straightforward, yet each plays an essential role in bringing together the that’s full of flavor and creamy goodness.
- Medium shell pasta: Cooked just short of al dente, so it remains firm during baking.
- Fresh broccoli: Adds nutrition and a beautiful green color, perfectly tender when blanched.
- Salted butter: Forms the base of the luscious roux and adds richness.
- Flour: Essential for thickening the cheese sauce without lumps.
- Whole milk: For a creamy, smooth sauce that’s rich yet not too heavy.
- Kosher salt and spices: The right seasoning to enhance all other flavors.
- Shredded sharp cheddar: Melts smoothly, imparting that classic cheesy taste we all crave.
- Seasoned panko breadcrumbs: Offers a delightful crunchy topping to balance the creamy dish.
Variations
Feel free to customize this Baked Broccoli Mac and Cheese Recipe to suit your dietary needs or taste preferences. The simplicity of this dish makes it a perfect canvas for personalization!
- Gluten-Free: Swap traditional pasta for your favorite gluten-free variety, and use gluten-free breadcrumbs.
- Dairy-Free: Use almond milk and a combination of nutritional yeast and dairy-free cheese for a vegan-friendly version.
- Extra Veggies: Add cooked spinach or peas along with broccoli for a veggie-packed meal.
- Protein-Packed: Stir in some cooked chicken or crispy bacon for added protein and flavor.
How to Make Baked Broccoli Mac and Cheese Recipe
Step 1: Prepare the Broccoli
Start by preheating your oven to 350 degrees F. Blanch your broccoli to ensure it’s perfectly cooked and maintains its bright green hue. Boil for just two minutes, then cool rapidly in an ice bath.
Step 2: Make the Cheese Sauce
In a medium pot, melt the butter and whisk in the flour to form a smooth, lump-free roux. Slowly add whole milk, stirring continuously until thickened, seasoning with salt, pepper, garlic powder, and a hint of nutmeg for depth.
Step 3: Combine Ingredients
Off the heat, blend in 2 cups of shredded cheddar until silky smooth. Mix this luxurious sauce with the cooked pasta and broccoli, ensuring every piece is well coated.
Step 4: Bake to Perfection
Transfer everything into a greased baking dish, topping with remaining cheese and breadcrumbs. Bake uncovered for 20 minutes until bubbling and golden.
Pro Tips for Making Baked Broccoli Mac and Cheese Recipe
- Cook the Pasta Just Right: Ensure your pasta is slightly undercooked before baking; this prevents it from becoming mushy.
- Roux Perfection: Allow the roux to breathe and lose its raw taste by cooking it for a full two minutes before adding liquids.
- Gentle Heat for the Sauce: Keep the heat to medium to avoid scalding the milk and achieving a smooth sauce.
- Cheesy Melt: Use freshly shredded cheese for the best melt-and-cream experience, but store-bought works in a pinch.
How to Serve Baked Broccoli Mac and Cheese Recipe
Garnishes
Add a sprinkle of freshly chopped chives or parsley over the top before serving to infuse a pop of color and a fresh hint that beautifully contrasts with the rich cheese.
Side Dishes
This dish pairs well with a crisp side salad or roasted vegetable medley to balance the richness and provide a variety of textures and flavors.
Creative Ways to Present
Create individual servings in small ramekins or cast-iron skillets for a charming, personalized presentation that makes any meal feel a bit more special.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Baked Broccoli Mac and Cheese Recipe to an airtight container; it will keep fresh in your refrigerator for up to five days.
Freezing
Freeze your mac and cheese for those busy days when you need a quick meal. Allow it to cool completely before sealing it in a freezer-safe container for up to three months.
Reheating
Reheat individual portions in the microwave for convenience or in the oven at 350°F to regain some crispiness on top.
FAQs
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Can I use other types of cheese in this recipe?
Absolutely! Feel free to experiment with cheeses like Gruyère or Monterey Jack for a different flavor profile.
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How do I keep the sauce from becoming grainy?
Ensure that the cheese is added off heat and melted gently to avoid graininess. Freshly grated cheese also helps.
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Can I make this dish ahead of time?
You can prepare it in advance, assemble the dish, cover it well, and refrigerate. Just bake it when you’re ready to serve.
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Is there a substitute for whole milk in this recipe?
You can use skim milk, but the sauce will be less creamy. For a richer sauce, try half-and-half or cream.
Final Thoughts
This Baked Broccoli Mac and Cheese Recipe is more than just comfort food; it’s an invitation to relive cherished memories or create new ones around the dinner table. I hope you’ll savor every gooey, cheesy bite and feel inspired to make it a staple in your meal rotation!
Print
Baked Broccoli Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Baked Pasta, Comfort Food
- Method: Baking
- Cuisine: American
Description
This Baked Broccoli Mac and Cheese combines tender pasta, vibrant broccoli, and a creamy, cheesy sauce baked to perfection for a comforting and nutritious family favorite.
Ingredients
Dry Ingredients
- 2 cups medium shell pasta, cooked 2 minutes less than al dente
Vegetables
- 2 cups diced fresh broccoli
Butter and Flour Mixture
- 4 Tablespoons salted butter
- 1/4 cup flour
Liquid and Seasonings
- 3 cups whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 Pinch ground nutmeg
Cheese and Topping
- 3 cups shredded sharp cheddar cheese, divided
- 1/3 cup seasoned panko bread crumbs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Bring a pot of water to a boil, add the diced broccoli, and cook for 2 minutes. Drain and plunge into ice water to halt the cooking; drain well and set aside.
- Cook Pasta and Prepare Broccoli: Cook the pasta until 2 minutes less than al dente as per package instructions. Drain and set aside with the blanched broccoli.
- Make Roux: Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously until smooth. Cook for 2 minutes to eliminate raw flour taste.
- Prepare Sauce: Gradually whisk in the milk, season with salt, pepper, garlic powder, and nutmeg. Continue whisking and cook for 5-7 minutes until the mixture thickens enough to coat the back of a spoon. Turn off heat.
- Add Cheese: Stir in 2 cups of shredded cheese until melted and smooth. Combine the cheese sauce with the cooked pasta and broccoli in a large bowl, mixing thoroughly.
- Assemble and Bake: Transfer the mixture into an 11″ x 7″ baking dish. Sprinkle with the remaining shredded cheddar cheese and seasoned panko bread crumbs evenly over the top.
- Baking: Bake uncovered for 20 minutes until bubbly and golden brown on top. Remove from oven and let cool for a few minutes before serving.
Notes
- Cook the pasta slightly less than al dente, about 2 minutes less than package instructions, to prevent mushiness.
- Ensure to cook the roux for a couple of minutes to eliminate raw flour taste.
- Cook the sauce over medium heat to avoid scalding the milk; it is ready when it coats the back of a spoon.
- Add shredded cheese off the heat and whisk until melted for a smooth sauce.
- For a less crispy topping, add cheese and bread crumbs only 5 minutes before baking ends.
- Prepare ingredients ahead: shred cheese and blanch broccoli in advance.
- Best served immediately, but leftovers can be refrigerated up to 5 days. Reheat in microwave.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 225 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 55 mg
