Can broccoli mac and cheese be made ahead?

Yes. Prepare the macaroni and cheese, but do not add the topping and do not bake it. Cover with foil and refrigerate up to 2 days. Bake, covered until steaming hot, about 25 to 30 minutes. Remove the foil and add on the topping. Bake an additional 15 to 20 minutes until the topping is crunchy and golden brown. Test with an instant-read thermomete r to check that it is hot all the way through. It should be 165 degrees F in the center.

Place an individual serving of mac and cheese with broccoli on a microwave-safe plate and cover with a paper towel or parchment paper. Microwave on high for 2 1/2 minutes or until piping hot. Let stand for 1 minute before enjoying. Alternatively, place a serving or servings into a small casserole dish and bake until hot all the way through. Test with an instant-read thermomete r to check. It should be 165 degrees F in the center.

What goes with Baked Broccoli Mac and Cheese?

Serve with an orange or yellow veggie such as these Garlic Butter Cooked Baby Carrots or Steamed Butternut Squash with Garlic and Herbs . We also like it with Garden Salad or Lacinato Kale Caesar Salad .

Macaroni & Cheese with Broccoli

Name: Macaroni & Cheese with Broccoli
Prep time: 30 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12 -ounces whole-wheat macaroni, about 3 cups, uncooked; 1 large broccoli crown, chopped (about 4 cups) or 1 10-ounce box frozen chopped broccoli, thawed; 2 1/2 cups milk, preferably non-fat, divided; 1/4 cup flour; 2 teaspoons Dijon mustard; 3/4 teaspoon salt; 1/4 teaspoon white pepper; 1 1/2 cups shredded extra-sharp cheddar cheese (6 ounces); Crumb topping; 3 tablespoons dry breadcrumbs, preferably whole-wheat (see ingredient note*); 3/4 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon garlic powder; 2 teaspoons extra-virgin olive oil

Description

This delicious baked macaroni & cheese with broccoli is a healthy make-over of the classic casserole. With its crunchy golden brown breadcrumb topping and uber-creamy cheese sauce you won’t miss a thing. This is a family weeknight dinner favorite and is ready in just 45 minutes!

Ingredients

Units Scale

12 –ounces whole-wheat macaroni, about 3 cups, uncooked
1 large broccoli crown, chopped (about 4 cups) or 1 10-ounce box frozen chopped broccoli, thawed
2 1/2 cups milk, preferably non-fat, divided
1/4 cup flour
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups shredded extra-sharp cheddar cheese (6 ounces)
Crumb topping
3 tablespoons dry breadcrumbs, preferably whole-wheat (see ingredient note*)
3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 teaspoons extra-virgin olive oil

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Instructions

Preheat oven to 400 degrees F. Coat a 2-quart baking dish with cooking spray. Bring a large pot of salted water to a boil.
When water boils cook macaroni 4 minutes less than package instructions. Add the raw fresh broccoli if using (the frozen broccoli goes in later if you are using that.) Continue cooking for 2 minutes longer until the pasta is slightly undercooked (the broccoli should be bright green and crisp tender.) Drain thoroughly and return to the pot.
Meanwhile prepare cheese sauce. Heat 2 cups milk in a medium saucepan over medium-high heat, stirring often until steaming hot. Whisk together the remaining 1/2 cup cold milk, flour, Dijon, 3/4 teaspoon salt and white pepper in a medium bowl until completely smooth. Whisk the flour mixture into the steaming milk and bring to a simmer whisking often until smooth and thickened. Remove from the heat and stir in the cheese. If using the frozen thawed broccoli stir it into the cheese sauce.
Stir the cheese sauce into the pasta. Transfer the pasta mixture into the prepared baking dish. Stir together breadcrumbs, paprika, 1/4 teaspoon salt, garlic powder in a small bowl. Drizzle in olive oil and stir until completely combined. Sprinkle the crumbs over the pasta and transfer to the oven. Bake until the pasta is bubbling and the topping is golden, 15 to 20 minutes.

Notes

8 mg cholesterol, 0 g added sugars

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stove Top/ Oven
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 401
Sugar: 8 g
Sodium: 744 mg
Fat: 7.4 g
Saturated Fat: 1.7 g
Carbohydrates: 62.6 g
Fiber: 9.5 g
Protein: 20.5 g