Macaroni Cheese Broccoli Bake
Indulge in the ultimate comfort food with this creamy and flavorful Macaroni Cheese Broccoli Bake! This irresistible dish combines tender macaroni and perfectly steamed broccoli florets, enveloped in a luscious homemade cheddar and Parmesan cheese sauce with a hint of Dijon mustard for a subtle tang. Topped with a golden, crispy breadcrumb-cheese crust infused with olive oil, this baked pasta casserole delivers a delightful texture contrast in every bite. Ready in just 50 minutes, it's a family-friendly dinner that’s perfect for cozy weeknights or as a crowd-pleasing addition to your holiday table. Packed with wholesome ingredients and bursting with cheesy goodness, this macaroni bake is sure to become a household favorite. Enjoy it as a hearty vegetarian meal or pair it with your favorite protein for a complete feast!
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Recipe Information
Ingredients
- 250 grams macaroni
- 300 grams broccoli florets
- 50 grams unsalted butter
- 3 tablespoons all-purpose flour
- 500 milliliters milk
- 200 grams cheddar cheese (grated)
- 50 grams Parmesan cheese (grated)
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 75 grams breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 200°C (400°F) and grease a large baking dish.
Bring a large pot of salted water to a boil. Add the macaroni and cook for 8 minutes or until al dente. Add the broccoli florets to the pot during the last 3 minutes of cooking.
Drain the macaroni and broccoli, then set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth paste (roux).
Gradually whisk in the milk, ensuring no lumps form. Cook and stir until the sauce thickens, about 5-7 minutes.
Remove the saucepan from the heat and stir in 150 grams of grated cheddar cheese, all the Parmesan cheese, Dijon mustard, salt, and black pepper. Mix until the cheese has melted and the sauce is smooth.
Combine the cheese sauce with the cooked macaroni and broccoli in a large bowl, stirring to coat evenly.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with the remaining grated cheddar cheese and olive oil. Sprinkle this topping evenly over the macaroni bake.
Bake in the preheated oven for 20 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Macaroni Cheese Broccoli Bake!
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 9.3 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 697 mg | 54% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 290 mg | 6% | |
*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.
