Baked Macaroni and Cheese with Broccoli

The smell of sharp cheddar bubbling in the oven takes me back to rainy Sunday afternoons when my mother would make mac and cheese as a special treat. She always insisted on adding whatever vegetables we had in the crisper drawer, making each batch slightly different but equally comforting. Now I find myself doing the same thing, standing in front of the open refrigerator door contemplating what might work well with that classic cheese sauce. Broccoli has become my go-to addition, its slight bitterness balancing the rich creaminess perfectly.

Last winter my neighbor came over for dinner during a snowstorm, and I made this dish at the last minute with whatever I had on hand. She kept asking what was different about it compared to other mac and cheese shes had, and honestly, I think it was the Gruyère working quietly behind the scenes. The next week she called me three times trying to replicate it, declaring it the new family favorite. Something about the crunchy breadcrumb top against the velvety sauce makes people instinctively happy.

Ingredients

• Elbow macaroni: The classic choice for good reason, those curves capture sauce beautifully in every bite
• Broccoli florets: Cut them small enough to get some with every forkful, and theyll cook perfectly in the boiling pasta water
• Unsalted butter: Starting with unsalted lets you control the salt level, especially important with naturally salty cheeses
• All-purpose flour: Creates the roux that thickens your sauce into that luxurious consistency we all crave
• Whole milk: The higher fat content makes a noticeably creamier sauce than skim or low-fat alternatives
• Heavy cream: This small addition transforms the texture from good to absolutely restaurant-quality velvety
• Sharp cheddar: The bold cheese flavor stands up beautifully to the other ingredients, never getting lost
• Gruyère: The secret weapon that adds nutty complexity and makes the cheese sauce taste sophisticated
• Dijon mustard: Just enough to enhance the cheese flavor without making the sauce taste like mustard
• Garlic and onion powder: A savory foundation that makes the sauce taste like its been simmering for hours
• Panko breadcrumbs: Lighter and crunchier than traditional breadcrumbs, creating that irresistible golden crust

Instructions

Get everything ready:

Preheat your oven to 190°C and butter a 22x33 cm baking dish, paying attention to the corners

Cook pasta and broccoli together:

Boil the macaroni for 6 minutes, add the broccoli pieces, and cook 2 more minutes until both are perfect

Build your cheese sauce base:

Melt butter over medium heat, whisk in flour, and cook for 2 minutes while constantly stirring to remove any raw flour taste

Create the silky sauce:

Gradually pour in milk and cream, whisking continuously for about 5 minutes until thickened and bubbling beautifully

Add all the cheese:

Remove from heat and stir in both cheeses along with seasonings until completely smooth and creamy

Combine everything:

Mix the cooked pasta and broccoli into the cheese sauce until every piece is coated, then transfer to your prepared dish

Make the golden topping:

Combine panko, Parmesan, and melted butter, then sprinkle evenly over the entire surface

Bake to perfection:

Bake for 20 to 25 minutes until bubbling around the edges and golden brown on top

Save

My sister-in-law claimed she hated broccoli until she tried this at our house, picking around it suspiciously at first. Now she requests it specifically and admits the texture works perfectly with the creamy pasta. Theres something deeply satisfying about watching someone discover that vegetables can actually enhance comfort food instead of just being there for health points.

Making It Ahead

You can assemble the entire dish up to a day in advance, keeping it covered in the refrigerator. Add the breadcrumb topping just before baking, otherwise it might get soggy from the sauce underneath. If baking cold from the refrigerator, add about 10 minutes to the baking time and check that its bubbling in the center.

Cheese Selection Tips

Buying blocks of cheese and shredding them yourself makes a huge difference in how smoothly the sauce melts. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and less creamy. I learned this the hard way after wondering why my sauce never turned out quite like restaurant versions.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness beautifully and makes the meal feel complete. For a heartier dinner, roasted Brussels sprouts on the side echo the comforting nature of the mac and cheese while adding a different texture.

• Leftovers reheat surprisingly well in the microwave with a splash of milk
• A pinch of cayenne in the sauce adds subtle warmth without making it spicy
• Extra breadcrumb mixture keeps in the freezer for quick toppings later

Save

Some of my best memories have started with this bubbling dish coming out of the oven, prompting everyone to gather around the table a little faster than usual.

Questions & Answers

→ Can I make this ahead of time?

Yes, assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What other vegetables work well?

Cauliflower florets, peas, or spinach all substitute beautifully. Add them during the last 2 minutes of pasta cooking time just like the broccoli.

→ Can I freeze leftovers?

Portion cooled leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven at 180°C.

→ How do I prevent the sauce from separating?

Use room temperature milk and cream, whisk constantly when adding dairy to the roux, and remove from heat before stirring in the cheeses to prevent graininess.

→ What cheese varieties work best?

Sharp cheddar provides bold flavor while Gruyère adds nuttiness. Try swapping in Fontina, Monterey Jack, or smoked Gouda for different flavor profiles.