Description
A comforting baked mac and cheese featuring a creamy cheddar-Gruyère sauce and tender broccoli, topped with a crispy panko layer.
Ingredients
Scale
- 8 oz (about 2 cups) dried elbow or small shell pasta
- 4 tbsp (60 g) butter
- 1/4 cup (30 g) all-purpose flour
- 2 1/2 cups (600 ml) whole milk, warmed
- 2 cups (200 g) sharp cheddar cheese, shredded
- 1 cup (100 g) Gruyère cheese, shredded
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 2 cups broccoli florets, roasted or blanched
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted (for panko)
Instructions
- Cook the pasta in well-salted water for 1–2 minutes less than package directions.
- In a saucepan, make a roux with butter and flour, stirring for 1–2 minutes.
- Whisk in the warmed milk and simmer until thickened.
- Melt in the cheddar, Gruyère, Dijon mustard, and salt.
- Fold in the broccoli and cooked pasta.
- Transfer to a buttered 9×13-inch casserole dish.
- Mix panko with melted butter and sprinkle on top.
- Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
Notes
For best results, roast the broccoli at 425°F for added flavor. Use high-quality cheese for optimal melt and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 40mg