Broccoli Cauliflower Mac and Cheese
Elevate your comfort food game with this Broccoli Cauliflower Mac and Cheese, a rich and creamy twist on a classic favorite that's packed with flavor and a boost of veggies. Tender broccoli and cauliflower florets join perfectly al dente elbow macaroni, all smothered in a luscious homemade cheese sauce made with sharp cheddar and Parmesan, seasoned with hints of garlic and onion. Topped with golden panko breadcrumbs for the perfect crunch, this baked dish is as satisfying as it is delicious. Ready in just 40 minutes, this hearty yet wholesome recipe is perfect for weeknight dinners or as a crowd-pleasing side dish. It's an irresistible way to sneak in vegetables while indulging in cheesy goodness!
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Recipe Information
Ingredients
- 8 oz Elbow macaroni
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 2.5 cups Whole milk
- 2 cups Sharp cheddar cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 cups Panko breadcrumbs
- 1 tbsp Olive oil
Instructions
Bring a large pot of salted water to boil. Add the elbow macaroni and cook for 6-7 minutes, or until al dente. Drain and set aside.
In the same pot of boiling water, add the broccoli and cauliflower florets. Cook for 3-4 minutes, or until just tender. Drain and set aside with the macaroni.
In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the milk while whisking, ensuring no clumps remain. Bring the mixture to a gentle simmer and cook for 3-4 minutes until thickened.
Reduce the heat to low and stir in the sharp cheddar cheese and Parmesan cheese until melted and smooth.
Season the cheese sauce with garlic powder, onion powder, salt, and ground black pepper, mixing well to combine.
Add the cooked macaroni, broccoli, and cauliflower to the cheese sauce. Stir gently to coat everything evenly.
Preheat the oven to 375°F (190°C). Transfer the mac and cheese mixture to a greased 9x13-inch baking dish.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
Bake the dish in the preheated oven for 15-20 minutes, or until the top is crisp and golden brown.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your broccoli cauliflower mac and cheese!
Nutrition Facts
Calories |
3466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.3 g | 247% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 6139 mg | 267% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 45.5 g | ||
| Protein | 170.9 g | 342% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 3829 mg | 295% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1989 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
