Description
A creamy, cheesy baked macaroni and cheese recipe with bright broccoli and a crisp, golden top.
Ingredients
- 12 ounces pasta (elbows, shells, or medium pasta)
- 3 cups broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream (optional)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère or mozzarella cheese
- 1/2 teaspoon dry mustard
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Boil pasta in salted water for 1–2 minutes less than package directions to achieve al dente.
- Blanch broccoli florets for 1–2 minutes, shock in ice water, and drain well.
- Make a roux by melting butter in a saucepan, whisking in flour, and cooking for 1–2 minutes.
- Gradually whisk in milk (and cream, if using) and cook until slightly thickened.
- Remove from heat and stir in cheddar, Gruyère, mustard, nutmeg, and season with salt and pepper.
- Toss pasta and broccoli with the cheese sauce and transfer to a greased 9×13-inch baking dish.
- Mix panko, melted butter, and Parmesan, then top the pasta with this mixture.
- Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden, broiling for an extra 1–2 minutes if desired.
Notes
Store leftovers in an airtight container for 3–4 days. Reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American