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Broccoli Macaroni with Crisp Crumbs

6 generous side portions or 4 main-dish portions Active 25 min Total 50 min

Broccoli macaroni works best when the vegetables stay distinct and the sauce reaches every little curve of pasta. Here, the florets join the macaroni during its final minutes of boiling, then both go into a smooth cheddar sauce. A shallow baking dish gives the buttery crumbs plenty of surface area. The result is soft underneath and crisp on top, with enough broccoli to make the dish feel more like dinner than a bowl of cheese sauce. Use plain cheddar; pepper jack and seasoned cheese blends would change the character of the recipe.

Jump to the ingredients

Broccoli macaroni beneath crisp golden crumbs, with one serving lifted from a rust-colored baking dish.

Two textures, one baking dish

Cut the broccoli into small, even florets rather than large trees. They should fit comfortably on a fork alongside a piece of macaroni. The brief boil takes away the raw firmness, and the oven finishes the cooking. Draining thoroughly matters: water caught between the florets can thin an otherwise carefully made cheese sauce. Shake the colander gently before combining everything.

Cheese off the heat

Let the milk and flour mixture thicken before adding the cheddar. Once the sauce can coat a spoon, take the pan off the burner and stir in the cheese by handfuls. Excessive heat can make cheddar oily or grainy. The oven stage is short because the components are already cooked; look for small bubbles at the edges and an evenly golden crumb lid.

Ingredients

  • 8 oz (225 g) elbow macaroni
  • 4 cups small broccoli florets (about 12 oz / 340 g)
  • 2 teaspoons kosher salt, divided
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups (480 ml) whole milk
  • 8 oz (225 g) mild cheddar, freshly grated
  • 3/4 cup plain panko breadcrumbs (45 g), without pepper or seasoning
  • 1 tablespoon olive oil

Set out

Large saucepan, Colander, Whisk, 2-quart shallow baking dish

Allergens

Wheat, milk. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 400°F (200°C). Bring a saucepan of water to a boil with 1 1/2 teaspoons salt. Add the macaroni and cook until 3 minutes short of its package time. Add the broccoli and boil for the final 3 minutes. Drain thoroughly.
  2. Return the empty pan to medium-low heat and melt the butter. Whisk in the flour and cook, stirring, for 1 minute without browning.
  3. Gradually whisk in the milk, then add the remaining 1/2 teaspoon salt. Simmer gently, stirring frequently, for 4–5 minutes until the sauce coats a spoon. Remove from the heat.
  4. Stir in the cheddar a handful at a time until melted. Fold in the drained macaroni and broccoli. Transfer to the baking dish.
  5. Mix the panko with the olive oil and scatter evenly over the macaroni. Bake for 15–20 minutes until the crumbs are golden and the edges bubble. Rest for 5 minutes before serving.

A useful detail

Freshly grated cheese melts more smoothly than many pre-shredded cheeses. If using bagged cheese, choose plain mild cheddar and add it gradually off the heat.

Make it your own

  • Use small pasta shells instead of elbows.
  • Replace half the broccoli with small cauliflower florets, adding them at the same point in cooking.

Keep it well

Transfer leftovers to shallow containers and refrigerate within 2 hours, or 1 hour above 90°F (32°C). Store at 40°F (4°C) or colder for up to 4 days. Reheat to 165°F (74°C) with a spoonful of milk; the crumbs will soften.