Description
A comforting and delicious baked macaroni and cheese casserole loaded with tender broccoli and sharp cheddar cheese, topped with seasoned panko breadcrumbs for a crispy finish. Perfect as a hearty side dish or vegetarian main for 8 servings.
Ingredients
Scale
Pasta and Vegetables
- 2 cups medium shell pasta, cooked 2 minutes less than al dente
- 2 cups diced fresh broccoli
Sauce
- 4 tablespoons salted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 pinch ground nutmeg
- 3 cups shredded sharp cheddar cheese, divided
Topping
- 1/3 cup seasoned panko bread crumbs
Instructions
- Preheat oven and blanch broccoli: Preheat your oven to 350°F (175°C). Bring a pot of water to a boil and blanch the diced broccoli for 2 minutes to soften slightly. Immediately transfer the broccoli to an ice bath to stop the cooking process, then drain thoroughly.
- Make cheese sauce: In a pot over medium heat, melt the salted butter. Sprinkle in the flour and whisk continuously until a smooth roux forms, cooking it for about 2 minutes to remove the raw flour taste. Gradually pour in the whole milk while whisking constantly to avoid lumps. Add kosher salt, black pepper, garlic powder, and a pinch of nutmeg. Continue to cook, whisking frequently, for 5 to 7 minutes until the sauce thickens.
- Combine ingredients: Remove the cheese sauce from heat and stir in 2 cups of the shredded sharp cheddar cheese. Mix until the cheese has fully melted and the sauce is smooth. Add the cooked pasta and blanched broccoli to the sauce and stir until everything is evenly combined.
- Bake: Transfer the mixture into an 11×7 inch baking dish. Sprinkle the remaining 1 cup of cheddar cheese evenly on top, then add the seasoned panko bread crumbs. Bake uncovered in the preheated oven for 20 minutes, or until the topping is golden brown and the casserole is bubbly.
- Serve: Remove from the oven and let the casserole cool slightly to set. Serve warm for a comforting side or main dish.
Notes
- Cook pasta slightly less than al dente to prevent mushiness after baking.
- Blanching broccoli preserves its vibrant color and crisp texture in the casserole.
- Use sharp cheddar for a robust, tangy cheese flavor; mild cheddar can be substituted for a milder taste.
- Seasoned panko adds a delicious crunchy texture on top, but plain panko or breadcrumbs can be used if preferred.
- Make ahead: Prepare through step 3 and refrigerate; bake when ready, adding a few extra minutes to the baking time if chilled.
