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You can’t beat a bowl of baked broccoli mac and cheese when it comes to midweek comfort and convenience. This from-scratch classic mac and cheese recipe includes a whole head of nutritious broccoli and is topped with panko crumbs for an irresistible crunch.
Here’s another cheesy broccoli bake if pasta’s not speaking to you and you’re wondering where the protein’s at: cheesy chicken broccoli rice casserole. It’s a throwback for sure, but it is ticking all those boxes, right?
I truly believe there is a macaroni and cheese recipe for every occasion and mood. Yes, its origin story is a nostalgic one from childhood, but in the last decade or so it has become an on-trend go-to for restaurants and home cooks alike.
Which is no surprise considering the basic recipe is so simple. But with one or two starring ingredients you can create a whole other dinner vibe:
Truffle mac and cheese– when you’ve guests to impress.
Mac and cheese with Polish sausage – for carnivorous kids.
Butternut squash mac and cheese – a vitamin-packed, vegetarian meal-in-one.
Layered Italian mac and cheese – when you’re so hungry you can’t decide between mac and cheese or bolognese so you do both!
See what I mean?
To bake or not to bake? What is the difference?
A good old fashioned macaroni and cheese is finished off in the oven. In comparison to the alternative, it tends to have a denser texture, more tender tubes of pasta, and a crisp, crunchy crust.
A stove top macaroni and cheese will be oozier, saucier and, I find, requires a bowl! This method will shave 10 minutes off the cook time but obviously, lack the crowning crumb. Would you make the sacrifice?
FYI, this broccoli mac and cheese can be served either way.
Adding broccoli to the dish is barely an extra step; just cook the broccoli in the pasta water and it’s a big bonus. Not only does broccoli bring a pop of bright green to the plate, it’s a nutritious addition too. I keep my florets quite small so there’s no texture clash, and all you need it a fork.
Finally, a note on flavour. There is plenty of cheese in this perfectly balanced cheddar mac and cheese! If you find it to be a little bland, you need salt, NOT more cheese. Taste it, salt it, then taste again.
Recipe tips and notes
- Skip the baking step in this oven-baked mac and cheese recipe if you’re tight on time. It’s just as good, though a little less crunchy.
- The golden rule here is not to overbake. It’s completely cooked already! 10 minutes is all it takes for the crumbs to crisp. Any longer and the pasta will start absorbing the sauce.
- I favour mature (aged) cheddar for my mac and cheese. It’s tangy and delivers a stronger flavour. However, the more aged the cheddar, the less creamy the sauce. You make your choice!
- Ever added more cheese to your mac to increase the impact? Don’t! Try salt instead. It’s a natural flavour enhancer that will bring the best out of all the ingredients without allowing one (cheese) to dominate.
- I always use This is an affiliate link.panko breadcrumbs in my recipes for a subtle crunch. But if you prefer a cracker topping, like buttery Ritz, go for it.
What goes with it
What doesn’t go with it?? Here’s a few wild suggestions for the humble oven-baked broccoli mac and cheese:
- go Caribbean and serve with Jamaican jerk chicken. Yes, that’s actually a thing.
- give it a spot on your holiday table alongside roast turkey and crispy bacon Brussels sprouts.
- downplay a date night tomahawk steak with crunchy fries and mac on the side.
But let’s be honest, thanks to the broccoli bonus, this old fashioned macaroni and cheese could really could standalone as a simple, no-frills, vegetarian meal in itself.
Storage and leftovers
I can’t say I’ve ever had to find fridge space for leftover cheddar mac and cheese! Every last tube of pasta and splodge of cheesy sauce is demolished at dinner.
However, if you’re more restrained, this baked mac and cheese will keep covered in the fridge for 3-4 days. Zap in the microwave to reheat or slowly on the stove top with a splash more milk.
More pasta recipes to try
- Basil Pesto Pasta
- Beef Short Rib Ragu
- Italian Sausage and Kale Orzo
- Tomato Cream Cheese Pasta with Chicken and Pancetta
Broccoli Mac and Cheese
Ingredients
- 500g / 16 oz This is an affiliate link.macaroni
- 1 large head of broccoli, chopped
- 3 tbsp butter
- 3 tbsp flour
- 500ml / 2¼ cups whole milk
- 360g / 3 cups (12 oz) mature (aged) cheddar, grated
- Salt to taste
- 60g / 1/2 cup This is an affiliate link.Panko breadcrumbs
- 1 tbsp salted butter
- 1 tsp garlic powder
Instructions
- Cook the macaroni in a large pot of salted water according to package instructions. Preheat the oven to 200C/400F.
- Cut the broccoli florets off the stalk and chop to roughly match the size of macaroni. 5 minutes before the macaroni is cooked add the chopped broccoli to the same pot. Once cooked, drain in a colander and return to the pot.
- While the pasta and broccoli cooking make the cheese sauce by melting the butter in a small saucepan over medium heat, blend in flour with a wire whisk. Continue cooking for 1-2 minutes while stirring the entire time. The mixture will turn yellow and start to smell pleasantly nutty. Now add the milk gradually while stirring to avoid lumps, allow the sauce to thicken for 5 minutes over medium heat. Stir in the grated cheese and allow it to melt and fully incorporate into the sauce. Add salt to taste. (Don't forget the salt!)
- Make the breadcrumb topping by melting the butter in a microwave, then pour the melted butter into the breadcrumbs mixed with 1 tsp garlic powder. Set aside till needed.
- Pour the cheese sauce over the macaroni and broccoli, stir to coat and salt to taste one more time. Turn out the broccoli macaroni and cheese into a buttered baking dish (at least 3.5-4 Quart/3.5-4 L capacity). Sprinkle the prepared breadcrumb topping all over and bake in the preheated oven for 10-15 minutes. (Baking it longer will only dry out the sauce!)
Notes
- This recipe can be served unbaked as well.
- Be careful not to over bake. It will only take 10 minutes for the breadcrumbs to crisp. Any longer and the pasta will begin to absorb the sauce.
- I like to use mature (aged) cheddar for a stronger flavour, but this means the sauce is a bit less creamy. A less mature cheddar can be substituted if you prefer a creamier mac and cheese.
- If you feel it needs a bit more flavour add more salt, not more cheese!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
