Simple Roasted Broccoli Macaroni and Cheese Recipe

Why This Recipe Works

• This is a classic recipe with lots of broccoli thrown in, so it can technically be called a healthy-ish recipe
• Everything comes together in just one pot, once the pasta is done cooking.
• Mac and cheese is pure comfort food, but with the added broccoli, you've got a complete meal perfect for any weeknight.

What are the ingredients for this recipe?

1. Pasta - Any short, tubular, or corkscrew pasta is excellent in this mac and cheese dish. The grooves in the pasta will catch the cheese sauce for cheesy perfection. 
2. Shallot - the shallow adds more flavor to a sauce as you build it. 
3. Garlic - another important ingredient in building the cheese sauce, along with the shallot and olive oil.
4. Butter and Flour - We make a roux using the butter and the flour. A roux is a mixture of butter and flour, whisked together to form a thick paste-like consistency. This aids in thickening a sauce or in this case, a cheese sauce.
5. Cream or Whole Milk - a key ingredient in making the cheesy sauce for the mac and cheese
6. Chicken Broth - helps make the cheese sauce
7. Cheese - Of course, the cheese is the star of the show (aside from the broccoli). I prefer a few varieties in my mac and cheese but the classics are sharp cheddar cheese, parmesan cheese, and monterey jack cheese. 
8. Broccoli - I like using fresh broccoli, but if you only have frozen broccoli florets, you can thaw it and use that instead.
9. Olive Oil - olive oil is used to sauté the garlic and shallot before building the roux for the cheese sauce. 
10. Salt - just a teaspoon salt to season the cheese sauce, but you'll also season the pasta with salt as it boils. 
11. Pepper - traditional cracked black pepper is added to the sauce once the cheese melts into the roux. This helps to give balance of the cheesiness and saltiness of the cheese and the pasta.
12. Bread Crumbs - adding bread crumbs is entirely optional, but I like to sprinkle some on top for more flavor and texture. 

Swaps and Substitutions

This pasta recipe is completely delicious the way it's created and developed, but if you are looking to swap and substitute some things to fit your dietary needs, here are a few suggestions:

I would be remiss if I didn't offer you some substitution and swap options for this recipe, so that you can fully enjoy it, regardless of any dietary needs.

• Pasta - instead of using durum or regular flour penne, you can easily use gluten free penne.
• Cheese - swap the regular mozzarella for dairy-free.
• Veggies - the vegetable options are entirely up to you! Feel free to use whatever veggies that you have on hand, including frozen!

Ways to vary serving this pasta dish

Here are a few ways you can create this recipe and make it your own with your own variations:

• Spicy - add a few red pepper flakes to the garlic and onion as it cooks. 
• Topping - you can drizzle some extra cheese like parmesan on top, or sprinkle some breadcrumbs for added texture.
• Mini - make miniature versions by baking in smaller ramekins for perfect portion sizes.

Frequently Asked Questions

What type of pasta do you recommend for this dish?

I love anything with grooves or will catch the cheese, like mini shells, shelbows (shell elbows), short tubular pastas like cavatappi, fusilli, or radiatore.

Can I pair this with anything else?

You sure can! Throw together a simple salad with fresh greens and more veggies or throw in more vegetables like string beans or spinach directly into the macaroni and cheese for more veggie flavor. You can also pair this with herbed garlic bread for a classic Italian dinner.

How do I store leftovers? Is the freezer-safe?

You can add any leftover mac and cheese to an airtight container and place in the fridge for up to 4 days. In order to freeze, just place the remaining pasta to a freezer-safe container and consume within one month. You can thaw in the fridge overnight when you want to eat it, and reheat in the microwave or in the oven for 15 minutes at 350º.

What if I don't really want to roast the broccoli?

Instead of roasting the broccoli, you can simply steam (or even sauté) the broccoli and then throw into the pasta rather than using the oven.

Hungry for More?

Looking for other delicious pasta recipes like this? Try these:

Roasted Broccoli Macaroni and Cheese

Morgan Peaceman

This timeless classic of mac and cheese only gets better with roasted broccoli thrown into the mix. Creamy, comforting, and oh so tasty!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 6 people

Equipment

• 1 strainer
• 1 oven safe baking dish
• 1 spatula
• 1 whisk
• 1 large frying pan
• measuring spoons and cups
• large serving spoons optional
• 1 baking sheet for roasting broccoli

Ingredients

  

1x2x3x

For the Broccoli

• 2 cups broccoli florets
• 2 tablespoon olive oil

For the Macaroni and Cheese

• 1 lb pasta
• 1 large shallot minced
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 2 tablespoon butter
• 2 cup flour
• 1 cup heavy cream
• 1 ½ cups chicken broth
• 1 cups sharp cheddar cheese
• ½ cup parmesan cheese
• ½ cup monterey jack cheese
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

 

For the Broccoli

• Preheat the oven to 400º. Toss the broccoli in olive oil and season with salt and black pepper and place on the baking sheet. Bake for 20 minutes and let cool.

For the Macaroni and Cheese

• As the broccoli cooks, bring a large pot of water to a boil. Cook macaroni or your favorite choice of short pasta until al dente, or a minute or two less than the box or package indicates. Strain and set aside.
• Meanwhile, in a large pan, sauté the shallot in the olive oil over a medium heat, and cook until fragrant and slightly translucent. Add in the butter and melt. Pour in the flour and whisk until it combines and forms a thick texture.
• To the roux (flour and butter), add in the heavy cream and stock. Bring the heat down a touch and let the roux come to a gentle boil.
• Lastly, pour in the broccoli and the pasta directly to the cheese sauce. Gently fold the pasta and the broccoli together into the sauce to make sure all ingredients are fully coated with cheese. Plate and serve with a fresh garnish of bread crumbs and parmesan cheese.

Notes

Remember to cook the paste al dente so that it doesn't fall apart when stirring in with the broccoli and cheese sauce.

Keyword baked pasta, broccoli, mac and cheese, macaroni and cheese, meal prep recipe, pasta recipe

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