Description
A comforting baked mac and cheese with creamy sauce, tender broccoli, and a crispy breadcrumb topping.
Ingredients
Scale
- 12 ounces (340 g) pasta (elbows, shells, or cavatappi)
- 4 cups broccoli florets
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups shredded sharp cheddar
- 1 cup shredded Gruyère
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Boil pasta in salted water until 1 minute shy of al dente.
- Blanch broccoli florets in boiling water for 1–2 minutes and shock in ice water.
- In a saucepan, make a roux with butter and flour over medium heat, cooking for 1–2 minutes.
- Whisk in whole milk and heavy cream and simmer until the sauce coats the back of a spoon.
- Add cheese, Dijon mustard, salt, and pepper to the sauce and mix until smooth.
- Combine drained pasta and broccoli with the cheese sauce in a large bowl.
- Transfer mixture to a greased 3-quart baking dish.
- Mix panko breadcrumbs with melted butter and Parmesan, then sprinkle on top.
- Bake in an oven at 375°F (190°C) for 20–25 minutes until bubbly and golden.
Notes
For a deeper flavor, consider using a mix of cheeses. This dish can also be made ahead of time and refrigerated before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg