Description
This delicious baked broccoli mac and cheese combines tender pasta, nutritious broccoli, and a rich cheesy sauce, all baked to perfection with a crispy panko topping. It offers a comforting, flavorful dish that’s easy to prepare and ideal for family dinners or gatherings.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups medium shell pasta, cooked 2 minutes less than al dente
Vegetables
- 2 cups diced fresh broccoli
For the Sauce
- 4 Tablespoons salted butter
- 1/4 cup flour
- 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
- 3 cups shredded sharp cheddar, divided
Breadcrumb Topping
- 1/3 cup seasoned panko bread crumbs
Instructions
- Preheat oven: Set your oven to 350°F (175°C) and prepare an 11″ x 7″ baking pan.
- Prepare broccoli: Bring a pot of water to boil, add the broccoli, and cook for 2 minutes. Drain and immediately plunge into an ice bath to halt the cooking process. Drain thoroughly and set aside.
- Make the roux: In a medium saucepan, melt the butter over medium heat. whisk in the flour and cook for about 2 minutes, whisking constantly to eliminate the raw flour taste.
- Prepare the sauce: Gradually whisk in the milk, then add salt, pepper, garlic powder, and nutmeg. Cook, whisking frequently, for 5-7 minutes until the mixture thickens and coats the back of a spoon.
- Add cheese: Turn off the heat, then stir in 2 cups of shredded cheese until melted and smooth. Combine the cheese sauce with the cooked pasta and broccoli, mixing evenly.
- Assemble: Pour the mixture into the prepared baking pan. Sprinkle the remaining shredded cheese evenly over the top, followed by the panko bread crumbs.
- Bake: Bake uncovered for 20 minutes until bubbly and golden. Remove from oven, let cool slightly, then serve immediately.
Notes
- Cook pasta 2 minutes less than al dente to prevent mushiness.
- Ensure to cook the roux for a couple of minutes to eliminate raw flour flavor.
- Use medium heat when preparing the sauce to prevent scalding the milk.
- The sauce is ready when it thickens enough to coat the back of a spoon.
- Shredding cheese yourself yields better melting results, but pre-shredded works fine.
- Hold off adding the cheese and bread crumbs until the last 5 minutes if you prefer a softer topping.
- Prep cheese and broccoli ahead of time to streamline cooking.
- This dish is best served fresh but can be stored covered in the fridge for up to 5 days. Reheat in the microwave.
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 225 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
