You might think that Baked Broccoli Mac and Cheese is a sneaky way to get your kids to eat their vegetables. But they’ll know it as a creamy, delicious way to fill their tummies.
Mac and cheese is the ultimate comfort food. After all, who doesn’t want to sit down at the table to a steamy bowl of cheesy goodness? Parents have long used melted cheese to cover tree-like stalks of broccoli to convince their children to eat their vegetables. Combining the two in this baked broccoli mac and cheese recipe gives you a delicious dish to please the finickiest of eaters.
Macaroni and cheese dates back to at least the 14th century, being documented in both English and Italian medieval cookbooks. These early casseroles often featured layers of cheese, melted butter, and hand-cut fresh pasta. Mac and cheese recipes featuring tubular noodles came later, and can be found in cookbooks from the 1700s onwards.
Baked Broccoli Mac and Cheese Is Not Just for Kids
Anything oozing with cheese is always a crowd-pleaser in my home. If I’m being sincere, I secretly yearn for those cheese-covered noodles myself. The cheesier, the better, in my book. The best part of this recipe is that I never worry about what vegetable to serve as a side dish – it’s already in the mac and cheese.
Its irresistible flavor and crunchy topping make this baked broccoli mac and cheese a comforting, family-friendly meal that comes together in no time. Since it is even better the next day, you’ll want to make plenty to ensure some leftovers.
Salt – the Secret to Perfectly Cooked Macaroni
You will often find that packages of pasta tell you to add salt to the boiling water, although it might be listed as optional. Do not skip this step. Adding salt to the boiling water infuses the macaroni with added flavor and reduces the stickiness of the noodles.
When salting your pasta water, add about 1 tablespoon of kosher, sea, or table salt (not iodized) to a large pot of water before you add the pasta, as soon as the water starts to boil. I also recommend saving a quarter cup of the used pasta water before you drain the pasta. The secret to exceptional pasta is adding some of that salty, starchy water to your sauce. You will find the best chefs do this in their restaurants. Add 1 tablespoon at a time so as not to thin out your sauce too much.
How to Make Ahead and Store
If you want to make baked broccoli mac and cheese ahead of time, you can complete all instructions through step 5. Do not top with breadcrumbs until ready to bake. Store your prepared mac and cheese in a covered baking dish in the refrigerator for up to 2 days. Then, when you are ready to bake, top with the breadcrumbs and continue with step 6. Once you have baked your broccoli mac and cheese, eat it within 3 days. We do not recommend freezing mac and cheese.
Can I Use Other Vegetables In This Baked Mac and Cheese?
Many other veggies go great inside gooey mac and cheese. You can substitute cauliflower florets, carrots, peas, mushrooms, green beans, corn, and other vegetables your family enjoys.
Is There a Way to Incorporate Protein In This Dish?
You can easily add cooked protein – not raw – to this dish. Canned or pouches of tuna or salmon (drained), shredded chicken or pork, cooked ground meat, or leftover steak can all elevate this dish to another level.
Serving Suggestions
At a recent get-together, I served baked broccoli mac and cheese along with Slow Cooker Root Beer Pulled Pork Sandwiches and watched as the hungry crowd devoured every last morsel. I have now been requested to make these dishes whenever we have a family event.
If you are making this dish during the summer, when peaches are at their peak of ripeness, try this recipe for Grilled Peach Ice Cream. It is the perfect ending to a comforting bowl of baked broccoli mac and cheese.
Baked Broccoli Mac and Cheese
Ingredients
- 12 ounces uncooked elbow pasta
- Kosher salt and black pepper to taste
- 2 and 1/2 cups broccoli florets fresh or frozen
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2-3 cloves garlic minced
- 2 and 1/2 cups milk reduced-fat or whole
- 3/4 teaspoon Dijon mustard
- 10-12 ounces shredded white cheddar cheese
- 1/3 cup breadcrumbs
Instructions
- Start boiling water: In a large pot, bring salted water to a boil. Add pasta and cook until almost al dente, about 2-3 minutes less than the package instructions. Add broccoli in the last minute of cooking.
- Preheat oven: Set your oven to 375 degrees F to get it ready for baking.
- Make roux for sauce: In a skillet over medium heat, melt butter. Whisk in flour until smooth, then add minced garlic and cook until fragrant.
- Develop sauce: Gradually add milk, whisking constantly. Next, gradually add in the cheese. Cook until slightly thickened, then remove from heat. Season with mustard, salt, and pepper.
- Combine: Mix the drained pasta and broccoli with the cheese sauce until well coated. Transfer to a baking dish if not using an oven-safe skillet.
- Bake until bubbly: Top with breadcrumbs and bake for 15-20 minutes until golden and bubbling. Serve hot and enjoy your comforting meal!
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