Broccoli Mac & Cheese

broccoli mac and cheese
Prep Time


Cook Time


Resting Time

Total Time


  • Casserole dish
  • ⅛ tsp salt (for pasta water)
  • 1 tsp salted butter
  • 3 tbsp grated parmesan cheese
  • ⅓ cup all purpose flour
  • 1 cup shredded Cheese
  • 2 ½ cups Cavatappi pasta
  • 2 ½ cups broccoli florets
  • ⅓ cup fresh breadcrumbs
  • 2 ½ cups milk
  • ½ cup onion, diced
  • 1 tsp Dijon mustard
  • 1 ½ tsp salt
  • ½ tsp black pepper
  1. Preheat the oven to 375F.
  2. Cook the pasta according the the package directions. Add broccoli to the pasta when there is about 3-4 minutes left on the cook timer.
  3. While the pasta is cooking, in a large saucepan, melt the butter and add the breadcrumbs and cook, stirring lightly, until golden. Remove from heat and transfer the crumbs to a small bowl and mix in 1 tbsp of the grated parmesan cheese.
  4. In a saucepan, whisk together the milk and flour until blended. Add in the onion, and bring to a boil over medium to medium high heat; whisking frequently. Reduce the heat once boiling, and simmer until thickened (continue to whisk frequently).
  5. Remove saucepan from heat and whisk in the shredded cheese, mustard, salt, and pepper, and remaining parmesan cheese. Pour over cooked and drained pasta and broccoli. Toss with spoons until mixed.
  6. Transfer to the casserole dish, and sprinkle the breadcrumb mixture on top. 
  7. Bake for 20-25 minutes.