Broccoli Mac and Cheese is a creamy and indulgent side dish, made with sharp cheddar and gruyere cheese mixed with tender pieces of broccoli and topped with a crispy cheesy breadcrumb topping.
Preheat the oven to 350°F. Grease a large baking dish and set aside. Cook pasta according to package instructions, stopping a few minutes early at al dente. Drizzle pasta with olive oil, stir, and set aside.
Separately, cook the broccoli in a saucepan over medium heat with about 1 inch of water in the pan. When the broccoli is soft, about 5 minutes, drain the water and set aside.
In a medium saucepan, melt butter over medium heat. Whisk in flour and spices. When flour begins to brown, continue to whisk and slowly add milk.
When the milk begins to thicken, about 3-4 minutes, add shredded cheese and stir until melted.
Add cooked broccoli and pasta to the baking dish, then pour cheese sauce over and stir everything together. Spread out evenly in the baking dish. Top with extra shredded cheese.
In a small bowl, combine the breadcrumbs with melted butter. Sprinkle over mac and cheese evenly. Bake for 20-25 minutes, or until breadcrumbs are golden brown. For an extra crispy topping, turn on the broiler for 2-3 minutes, watching closely so it doesn't burn.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate in an airtight container for 3-4 days. Freeze for 2-3 months, wrapped tightly in an airtight container. Cooking Tips
Make sure the pasta is only cooked until just al dente, or it will over-cook when baking in the oven.
If you don't have both cheddar and gruyere, just use cheddar instead of a two cheese mixture.
You can use frozen broccoli for this recipe, just make sure it's fully cooked and drained before adding to the pasta. I think fresh broccoli florets hold up the best, though.