Creamy Broccoli Macaroni Casserole

Equipment

• Large pot (for boiling macaroni and blanching broccoli)
• Medium saucepan (for making the cheese sauce)
• 9×13-inch baking dish
• Whisk and spatula
• Colander

Ingredients

Pasta & Veggies

• 16 oz (1 lb) elbow macaroni (or cavatappi / shell pasta)
• 4 cups fresh broccoli florets , cut into bite-sized pieces
• 1 tbsp kosher salt (for boiling water)

Creamy Cheese Sauce

• 4 tbsp (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk , room temperature
• 1/2 cup heavy cream
• 8 oz (2 cups) sharp cheddar cheese , freshly shredded
• 4 oz (1 cup) Gruyère or Monterey Jack cheese , freshly shredded
• 2 oz (1/2 cup) cream cheese , softened
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt (or to taste)
• 1/4 tsp freshly cracked black pepper
• 1/4 tsp pinch of nutmeg (optional, highlights the cheese)

Crispy Golden Topping

• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter , melted
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley , finely chopped (for garnish)

Instructions

Step 1: Prep and Preheat

1. Preheat your oven to 375°F (190°C) .
2. Lightly grease a 9×13-inch baking dish with cooking spray or butter and set aside.

Step 2: Boil the Pasta and Blanch the Broccoli

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the elbow macaroni and cook according to package instructions, stopping 2 minutes short of al dente (the pasta will continue cooking in the oven).
3. During the last 2 minutes of pasta boiling, drop the broccoli florets directly into the boiling pasta water.
4. Drain both pasta and broccoli together in a large colander. Rinse briefly with cool water to stop the cooking process and prevent soggy broccoli, then drain thoroughly.

Step 3: Build the Creamy Cheese Sauce

1. In a medium saucepan, melt the 4 tablespoons of butter over medium heat .
2. Sprinkle in the flour and whisk constantly for 1 to 2 minutes until the mixture is bubbling and lightly golden (this cooks out the raw flour taste).
3. Slowly pour in the whole milk and heavy cream in a steady stream while whisking continuously to prevent lumps from forming.
4. Cook over medium heat, whisking frequently, for 4 to 6 minutes until the sauce thickens enough to coat the back of a spoon.
5. Reduce heat to low . Stir in the garlic powder, onion powder, smoked paprika, salt, black pepper, and nutmeg.
6. Add the softened cream cheese, shredded sharp cheddar, and shredded Gruyère/Monterey Jack. Whisk until completely melted, smooth, and velvety. Remove from heat.

Step 4: Assemble the Casserole

1. Transfer the drained macaroni and broccoli into your prepared 9×13-inch baking dish.
2. Pour the hot cheese sauce evenly over the pasta and broccoli.
3. Using a large spoon or spatula, gently fold everything together until every piece of pasta and floret is generously coated in cheese sauce.

Step 5: Add the Crispy Topping

1. In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Stir until the crumbs are evenly moistened.
2. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 6: Bake to Perfection

1. Place the baking dish on the center rack of your preheated oven.
2. Bake for 20 to 25 minutes , or until the sauce is bubbling around the edges and the panko topping turns a light golden brown.
3. (Optional) If you prefer an extra-crispy crust, switch the oven to Broil on High for the final 1–2 minutes—watch closely to prevent burning!

Nutrition

Calories: 485 kcal · Protein: 19 g · Fat: 26 g · Carbohydrates: 44 g Dietary · Saturated Fat: 15 g · Fiber: 3 g · Sugar: 5 g · Sodium: 680 mg