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
Units
Scale
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
