Description
A delightful blend of creamy cheese and tender broccoli, this Cheesy Baked Mac and Cheese with Broccoli is a comforting and easy meal perfect for busy weeknights. It’s a family-friendly dish that sneaks in vegetables for even the pickiest eaters.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups fresh broccoli florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup breadcrumbs (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook elbow macaroni in salted water until al dente. Add broccoli florets during the last three minutes of cooking. Drain and set aside.
- In the same pot, melt butter over medium heat. Stir in flour and cook for one minute to create a roux.
- Gradually add milk, stirring constantly until the sauce thickens, about 5-7 minutes.
- Reduce heat to low. Add cheddar cheese, Parmesan cheese, garlic powder, salt, and pepper. Stir until cheese is melted and sauce is creamy.
- Stir in the cooked pasta and broccoli, coating them evenly in the cheese sauce.
- Pour the mixture into a greased 2-quart baking dish. Sprinkle with breadcrumbs if desired.
- Bake for 20-25 minutes, or until bubbling and lightly golden on top.
- Let cool for a few minutes before serving.
Notes
- Experiment with different cheese combinations like mozzarella or gouda for variations.
- Substitute broccoli with other vegetables such as spinach or peas.
- For homemade breadcrumbs, toast stale bread and pulse in a food processor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month. Reheat in the microwave or oven, adding a splash of milk if dry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal