Ingredients

1 large head of broccoli, cut into florets

1 tablespoon olive oil

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

3 cups milk (whole or 2%)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg (optional)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon Dijon mustard

4 cups shredded cheddar cheese (mix of sharp and mild)

1 cup shredded Gruyere cheese (optional)

1 pound elbow macaroni (or shells, cavatappi, penne)

Breadcrumbs (panko or regular)

Paprika

Fresh parsley, chopped

Instructions

Step 1: Preheat the oven to 400°F (200°C). Wash and cut the broccoli into florets. Toss them with olive oil, garlic powder, onion powder, salt, and pepper. Spread in a single layer on a baking sheet and roast for 15-20 minutes, until tender and slightly browned.

Step 2: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to make a roux. Gradually add the milk while whisking continuously to avoid lumps. Bring the mixture to a simmer, then reduce heat and simmer gently for 5-7 minutes until it thickens slightly.

Step 3: Stir in salt, pepper, nutmeg (if using), garlic powder, onion powder, and Dijon mustard. Remove from heat and gradually add the shredded cheddar and Gruyere cheeses, stirring until melted and smooth.

Step 4: Cook the pasta according to package directions until al dente, then drain well.

Step 5: Add the cooked pasta and roasted broccoli to the cheese sauce in the saucepan. Stir gently to combine all ingredients evenly.

Step 6: Serve immediately, garnished with breadcrumbs, a sprinkle of paprika, and chopped fresh parsley if desired.

Step 7 (Optional): For a crispy top, preheat the oven to 350°F (175°C). Transfer the mac and cheese to a greased 9×13 inch baking dish. Mix breadcrumbs with melted butter and a pinch of paprika, then sprinkle over the top. Bake for 20-25 minutes until golden and bubbly. Let cool slightly before serving.

Tips & Variations

Try adding cooked bacon or sautéed mushrooms for extra flavor and texture.

Use whole wheat or gluten-free pasta to make the dish more wholesome or meet dietary needs.

Swap Gruyere for mozzarella or Monterey Jack if you prefer a milder cheese.

For a smoother sauce, heat the milk gently before adding it to the roux.

Reserve some pasta water to thin the sauce if it becomes too thick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if necessary. Baked mac and cheese can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works fine. Thaw and drain well before roasting or steaming it to avoid excess moisture in the dish.

Is it possible to make this recipe vegan?

To make a vegan version, substitute dairy butter with plant-based margarine, use a non-dairy milk like almond or oat, and replace the cheese with vegan cheese alternatives. Nutritional yeast can also add a cheesy flavor to the sauce.