Description
This Autumn Mac & Cheese with Broccoli is a comforting, cheesy casserole perfect for cool weather. Tender elbow macaroni and fresh broccoli florets are enveloped in a creamy, seasoned cheese sauce made with sharp cheddar and parmesan. A crispy, golden breadcrumb topping adds delightful texture, making this dish a hearty and flavorful family favorite.
Ingredients
Scale
Pasta and Vegetables
- 8 oz elbow macaroni
- 2 cups broccoli florets
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1/4 teaspoon smoked paprika
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated parmesan cheese
Topping
- 1/4 cup breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the mac and cheese later.
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the same pot. Drain both and set aside.
- Make Roux: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour and cook, stirring constantly, for 1 to 2 minutes until a smooth paste (roux) forms without any browning.
- Add Milk and Thicken: Gradually whisk in the whole milk, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking continuously, until the sauce thickens sufficiently, about 5 minutes.
- Season and Add Cheese: Stir in salt, black pepper, nutmeg, and smoked paprika for warmth and depth. Reduce heat to low and add the shredded sharp cheddar and grated parmesan cheeses. Stir until the cheese has fully melted into a smooth, creamy sauce.
- Combine Pasta and Sauce: Add the cooked elbow macaroni and broccoli to the cheese sauce. Stir thoroughly until all the pasta and broccoli are evenly coated with the cheese sauce.
- Prepare for Baking: Lightly grease a baking dish and transfer the macaroni mixture into it, spreading it out evenly.
- Make Topping: In a small bowl, combine the breadcrumbs with olive oil until the crumbs are evenly coated, creating a topping mixture.
- Top and Bake: Sprinkle the breadcrumb mixture evenly over the macaroni and cheese. Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the topping is golden brown and crispy.
- Cool and Serve: Remove from oven and allow to cool for a few minutes before serving to let the dish set slightly and enhance flavors.
Notes
- For a richer sauce, substitute half the whole milk with heavy cream.
- Add a pinch of cayenne pepper for a subtle kick.
- Use gluten-free flour and breadcrumbs to make the dish gluten free.
- Freshly grate your own cheese for better melting and flavor.
- Any sturdy vegetable like cauliflower or green beans can replace broccoli.
- Leftovers reheat well in the oven or microwave.
