Description
A wholesome and delicious twist on classic mac and cheese featuring roasted broccoli for added nutrition and flavor, creamy cheddar and Gruyere cheese sauce, and optionally topped with a crispy breadcrumb crust.
Ingredients
Scale
Broccoli
- 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
Cheese Sauce
- 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)
Pasta and Toppings
- 1 pound elbow macaroni (or shells, cavatappi, penne)
- Breadcrumbs (panko or regular), for topping
- Paprika, for topping (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Broccoli: Preheat oven to 400°F (200°C). Wash and cut broccoli into florets. Toss with olive oil, garlic powder, onion powder, salt, and pepper. Spread on a baking sheet in a single layer and roast for 15-20 minutes until tender and slightly browned.
- Make the Cheese Sauce: In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually add milk while whisking to avoid lumps. Bring to a simmer, then lower heat and simmer 5-7 minutes until slightly thickened. Stir in salt, pepper, nutmeg if using, garlic powder, onion powder, and Dijon mustard. Remove from heat and add cheddar and Gruyere cheeses gradually, stirring until smooth and melted.
- Cook the Pasta: Cook pasta according to package instructions until al dente. Drain thoroughly.
- Assemble the Mac and Cheese: Add the cooked pasta and roasted broccoli into the cheese sauce. Stir gently to combine evenly.
- Serve Immediately: Serve as is, garnished with fresh parsley and optional toppings like breadcrumbs and paprika.
- Optional Crisp Topping: If desired, preheat oven to 350°F (175°C). Transfer mac and cheese to a greased 9×13 inch baking dish. Mix breadcrumbs with melted butter and a pinch of paprika, then sprinkle evenly over the top. Bake 20-25 minutes until golden and bubbly. Let cool slightly before serving.
Notes
- For a creamier texture, use whole milk instead of 2%.
- Gruyere cheese is optional but adds a rich, nutty flavor that complements cheddar well.
- Roasting broccoli enhances its natural sweetness and provides a nice texture contrast.
- Breadcrumb topping can be omitted for a lower-carb or dairy-focused meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: mac and cheese, broccoli mac and cheese, roasted broccoli, cheesy pasta, healthy mac and cheese, vegetarian comfort food
