Baked Broccoli Mac and Cheese
This creamy, delicious baked broccoli mac and cheese with a crispy breadcrumb topping is healthy-ish and easy to make from simple ingredients!
Ingredients
- 12 ounces uncooked pasta
- kosher salt and black pepper
- 2 and 1/2 cups broccoli florets
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 2-3 cloves garlic minced
- 2 and 1/2 cups milk reduced-fat or whole milk are fine
- 3/4 teaspoon Dijon mustard
- 10-12 ounces shredded white cheese such as cheddar or Gruyere, about 2 and 1/2 cups shredded
- 1/3 cup breadcrumbs
Instructions
- Bring a large pot of water to a boil. Add a generous pinch of salt, followed by the pasta. Cook for 2-3 minutes less than the package directions state for al dente pasta. During the last minute of your cooking time, add the broccoli florets, then drain both the pasta and broccoli together and set aside.
- Preheat the oven to 375 degrees F.
- While the pasta cooks, make the sauce. Melt butter in a large skillet over medium heat. (Use a large oven-safe skillet if you have one.) Whisk in the flour. When the flour is evenly incorporated, add the garlic and cook for 30-60 seconds, just until fragrant. Slowly pour in the milk, whisking constantly, until the mixture is even.
- Reduce heat to medium-low and cook for about 5 minutes, continuing to whisk frequently, until the liquid thickens slightly and small bubbles develop on the surface. Turn off the heat. Stir in the Dijon mustard along with 1/2 teaspoon salt and about 1/4 teaspoon black pepper. Add the cheese in small handfuls, stirring constantly so that one addition is melted and well-incorporated before adding the next.
- When the cheese is fully incorporated into the sauce, pour the drained pasta and broccoli into the skillet, or transfer everything to a large casserole dish. Stir very well to combine and evenly coat the pasta with cheese sauce. Sprinkle with breadcrumbs, then place in the oven and bake for 15-20 minutes, until the sauce is bubbling around the edges and the breadcrumbs are lightly golden. Serve right away.
Notes
- Make-Ahead Instructions: Prep the mac and cheese all the way through adding the breadcrumbs, then cover the pan tightly with a lid, plastic wrap, or foil, and store in the refrigerator for up to 48 hours. When ready to bake, remove the covering and bake at 375 degrees F for 40-45 minutes.
- Broccoli: You can buy a full head of broccoli, or a package of pre-washed broccoli florets to save time. You will want to be sure they are cut to an even medium size. Too big and they will be awkwardly large in the finished mac and cheese; too small and they will fall apart as they cook.
- Cheese: Store-bought pre-shredded cheese contains a coating that is meant to prevent clumping, which hinders melting. For the smoothest, creamiest sauce, buy blocks of cheese and shred them yourself. An inexpensive yet quality box grater makes this quick and easy to do.
Nutrition Estimate
Calories: 566 kcal, Carbohydrates: 58 g, Protein: 24 g, Fat: 26 g, Saturated Fat: 15 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Trans Fat: 0.2 g, Cholesterol: 75 mg, Sodium: 415 mg, Potassium: 458 mg, Fiber: 3 g, Sugar: 8 g, Vitamin A: 1050 IU, Vitamin C: 34 mg, Calcium: 504 mg, Iron: 2 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!