Mac n Broccoli Casserole
There’s something endlessly comforting about a baked pasta dish, especially when it’s bubbling with cheese and topped with a golden, crunchy crust. This mac and broccoli casserole is easy, flexible, and a great way to use up whatever veggies you’ve got kicking around. I like to go with broccoli because I love how it goes with the cheese sauce, but don’t stress if you’ve got cauliflower, spinach, or even some frozen peas instead. This dish is all about warmth, ease, and that luscious, creamy mornay that pulls it all together. It’s cozy food at its finest.
Ingredients
Base
300g (ish) cooked macaroni
5 green onions (white part only)
½ crown of broccoli, cut into florets
Cheese Sauce (Mornay)
1 tbsp butter
2 tbsp flour
500 ml (2 cups) milk
Salt + pepper to taste
2 cups cheese (I used a blend of cheddar, mozzarella, jalapeño Monterey Jack, and parmesan)
Topping
⅓ cup Panko breadcrumbs
½ cup cheese
5 green onions (green part only)
Instructions
Cook the macaroni until al dente according to the package. Steam your broccoli until just tender—still a bit of bite.
Chop your green onions and separate the whites from the greens.
Make the sauce: In a pot, melt the butter, then whisk in the flour and cook for 1–2 minutes to get rid of that raw flour taste. Slowly stream in the milk, whisking constantly. Bring it to a gentle boil over medium heat and stir until it thickens. Season with salt and pepper. Take the pot off the heat and whisk in the cheese until smooth and melty.
Fold in the macaroni, steamed broccoli, and the green onion whites.
Pour everything into a baking dish. In a small bowl, mix the Panko, cheese, and green onion greens, then sprinkle it over the top.
Broil for a few minutes until golden brown and crispy on top.
