Description
A comforting baked mac and cheese dish loaded with tender broccoli and coated in a creamy, cheesy sauce. Perfect for family dinners or potlucks, combining classic flavors with a nutritious twist.
Ingredients
Units
Scale
- 12 oz elbow macaroni
- 2 cups broccoli florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/2 cup breadcrumbs (optional topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook macaroni according to package instructions until al dente. In the last 2 minutes of cooking, add broccoli florets. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
- Gradually whisk in milk and cream, stirring constantly until thickened, about 4-5 minutes.
- Remove from heat and stir in cheddar cheese, Parmesan, garlic powder, salt, pepper, and paprika until smooth and melted.
- Add cooked pasta and broccoli to the sauce and mix until well combined.
- Transfer to prepared baking dish. Top with breadcrumbs if using.
- Bake for 20-25 minutes, or until golden and bubbling. Let rest for 5 minutes before serving.
Notes
- Use sharp cheddar for stronger flavor or mix in Gruyère for richness.
- Breadcrumb topping adds texture but can be omitted for a smoother finish.
- Frozen broccoli can be used—just thaw and drain before using.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg