Baked Macaroni Cheese Broccoli

There's something about the steam rising from a pot of boiling pasta that pulls everyone into the kitchen, even the ones who swore they weren't hungry. One rainy Thursday, I stirred bright green broccoli into golden macaroni and watched my usually picky eater sneak a floret before I'd even finished making the sauce. That moment—when comfort food stops being just dinner and becomes a small act of connection—is exactly what this dish does.

I made this for a potluck on a Sunday afternoon, and it arrived still warm, the top still crackling with that perfect golden crust. Three people asked for the recipe before they'd even taken their second bite, which is when I knew I'd stumbled onto something worth keeping close.

Ingredients

• Elbow macaroni (350 g): The shape matters here—those little tubes trap sauce in every crevice. Don't use fancy pasta; the starch from regular dried pasta actually helps the sauce cling better.
• Broccoli florets (300 g): Cut them roughly the same size so they cook evenly. I learned this after pulling out a pot of mushy crowns alongside barely tender pieces.
• Unsalted butter (60 g): This is your foundation for the roux. Unsalted gives you control over the final seasoning.
• All-purpose flour (40 g): The thickening agent that transforms milk into silky sauce. Whisk it well or you'll end up with lumps.
• Whole milk (720 ml): Full-fat milk creates that creamy texture you're after. I've tried skim; it's not the same.
• Sharp cheddar cheese (200 g): The backbone of the flavor. Sharp cheddar has more punch than mild, and you'll actually taste it through all the other elements.
• Gruyère or mozzarella (100 g): Gruyère adds sophistication; mozzarella keeps things simple. Gruyère is worth the splurge.
• Dijon mustard (1 tsp): A small amount deepens the cheese flavor without tasting like mustard. Trust this step.
• Garlic powder and onion powder (1/2 tsp each): These add savory notes without watering down the sauce like fresh minced versions would.
• Nutmeg (1/4 tsp): A whisper of warmth that makes people ask what that subtle something is. Don't skip it, but don't overdo it.
• Salt and black pepper: Taste as you go. The cheese is salty, so you need less than you'd think.
• Panko breadcrumbs (50 g): These crisp up beautifully and add texture. Regular breadcrumbs get heavy; panko stays light.
• Parmesan cheese (30 g): Grated fresh if you can manage it. This is where that nutty flavor on top comes from.
• Olive oil or melted butter (1 tbsp): This makes the topping golden and crispy. Butter tastes better, but oil works fine.

Instructions

Get everything ready:

Preheat your oven to 190°C (375°F) and grease a 2.5-liter baking dish with butter or oil. Having everything measured and within arm's reach changes everything when you're building a sauce.

Cook the pasta and broccoli:

Bring a large pot of salted water to a rolling boil—the water should taste like the sea. Cook the macaroni for two minutes less than the package says it needs, then add broccoli for the final two minutes. This keeps both elements tender but not soft, which is the difference between great and mushy.

Make your roux:

Melt butter over medium heat, then whisk in flour until it looks sandy and smells toasted. This should take about a minute. You're cooking out the raw flour taste without letting it brown.

Build the sauce:

Slowly pour in milk while whisking constantly. This is where people often rush and end up with lumps, so take your time. Keep whisking for about five minutes until the mixture coats the back of a spoon.

Add the cheese:

Remove from heat and stir in both cheeses, mustard, garlic powder, onion powder, nutmeg, salt, and pepper. The residual heat melts everything into a glossy sauce. Taste it and adjust seasonings now.

Combine everything:

Fold the drained pasta and broccoli into the cheese sauce until every piece is coated. Transfer to the baking dish.

Make the topping:

Mix panko, Parmesan, and oil in a small bowl until the breadcrumbs are evenly coated. Sprinkle this golden mixture across the top.

Bake and rest:

Bake for 20 to 25 minutes until the edges are bubbling and the top is deeply golden brown. Let it sit for five minutes before serving—this helps it hold together when you scoop.

Save

I'll never forget watching a friend's four-year-old eat an entire bowl of this, broccoli and all, without a single complaint. Her mom had tears in her eyes—not because it was fancy, but because it was real food, made with care, and suddenly everything was possible.

Why This Dish Brings People Together

Mac and cheese isn't really about the ingredients. It's about standing in a warm kitchen, watching cheese melt into cream, knowing that what you're making is going to make someone happy. The broccoli is almost beside the point—it's there to tell yourself this is wholesome, but the real magic is in the sauce and the golden top and the moment you pull it from the oven.

Variations Worth Trying

Once you master the base, this dish opens up beautifully. Roasted cauliflower works as well as broccoli, giving you a slightly different texture and flavor. I've added crispy bacon, sautéed mushrooms, and fresh thyme with wonderful results. The sauce is flexible enough to handle whatever your kitchen has on hand or whatever you're in the mood for.

Making It Your Own

This recipe is written as a gentle guide, not a strict rule. If you love heat, a pinch of cayenne in the sauce changes everything. If your cheddar collection runs to the extra-aged side, use that and taste the difference. If you find yourself with panko-less nights, crushed crackers or even crushed pretzels work beautifully on top.

• Make it ahead: assemble everything in the baking dish, cover it, and refrigerate for up to 12 hours. Just add five extra minutes to the baking time.
• Freeze it: This freezes beautifully before baking. Thaw overnight in the refrigerator, then bake as directed.
• Scale it up: Double everything and use a larger baking dish for gatherings without stress.

Save

This is the kind of dish that gets better with practice, not because the recipe needs fixing, but because you'll learn exactly how your oven behaves and what your perfect golden top looks like. Make it tonight, make it again next month, and let it become something that's yours.

Common Questions

→ How do I prevent the macaroni from becoming mushy?

Cook the macaroni for 2 minutes less than the package instructions to ensure it retains firmness during baking.

→ Can I substitute other vegetables for broccoli?

Yes, cauliflower is an excellent alternative that pairs well with the cheese sauce.

→ What cheeses work best for a smooth sauce?

A combination of sharp cheddar and Gruyère or mozzarella provides a rich, creamy texture and depth of flavor.

→ How do I achieve a crispy topping?

Mix panko breadcrumbs with Parmesan and olive oil, then sprinkle evenly before baking to create a golden, crunchy crust.

→ Can I add a bit of heat to the dish?

A pinch of cayenne pepper added to the cheese sauce delivers a subtle spicy kick without overpowering the flavors.