Description
This creamy Baked Broccoli Mac and Cheese combines tender macaroni, fresh broccoli, and a rich cheddar sauce topped with crispy panko, offering a comforting meal that’s both simple and delicious.
Ingredients
Scale
- 16 ounces macaroni
- 1 head broccoli, chopped
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2¼ cups whole milk
- 12 ounces mature cheddar, grated
- Salt to taste
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F.
- Cook macaroni in salted boiling water for 7-8 minutes until al dente.
- Add chopped broccoli to the pasta for the last 5 minutes of cooking.
- Drain macaroni and broccoli, then return them to the pot.
- In a saucepan, melt butter, whisk in flour, then gradually add milk while whisking until thickened.
- Stir in grated cheddar and mix until smooth; season with salt.
- Mix panko breadcrumbs with melted butter and garlic powder for topping.
- Combine the cheese sauce with the macaroni and broccoli, then transfer to a baking dish.
- Sprinkle the panko topping on and bake for 10-15 minutes until golden and bubbly.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge.
Feel free to use any pasta shape you prefer.
Adjust the cheese types for different flavor profiles.
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg