Save Few things are as comforting and crowd-pleasing as a big dish of baked pasta bubbling with cheese. This Alfredo Broccoli Mac Bake features macaroni, tender green broccoli, and a rich, homemade Alfredo sauce that coats each bite. It is incredibly satisfying, the perfect family meal for busy weeknights or cozy weekends when you want a little indulgence without complications.
My family is hooked on this recipe ever since I improvised it to use up leftover broccoli and cheese. Now it is our most-requested casserole whenever we want comfort food. Even picky eaters finish their plates.
Ingredients
- Elbow macaroni or short pasta: gives maximum surface area for sauce to cling to and keeps every bite tender yet firm so look for a pasta that holds shape well
- Broccoli florets: bring color freshness and a nutritious element to offset the richness try to choose a vibrant green broccoli with tightly closed heads for best flavor
- Unsalted butter: allows you to control the saltiness and forms the base of a classic roux
- All-purpose flour: thickens the sauce for a clingy texture make sure it smells fresh
- Whole milk and heavy cream: produce a velvety Alfredo layer use the best quality dairy for the most decadent taste
- Grated Parmesan cheese: adds deep umami and a savory complexity I recommend grating your own from a block for better melting
- Shredded mozzarella cheese: creates gooey pulls and brown bubbly topping always pick a whole-milk mozzarella for richness
- Fresh garlic: makes the sauce aromatic and irresistible mince it finely for even cooking
- Salt and black pepper: round out the flavor opt for freshly ground black pepper if possible
- Ground nutmeg (optional): a pinch brings a subtle warmth choose a good-quality spice for best results
- Fresh parsley (optional for garnish): adds freshness and a hit of garden color
Instructions
- Cook the Pasta and Broccoli:
- Bring a large pot of water to a rolling boil and salt it generously. Add the macaroni and stir to prevent sticking. Boil until the pasta is al dente which should be about one to two minutes less than the package states. In the last three minutes of cooking pour in the broccoli florets so they cook through but remain bright green and just tender. Drain everything together in a colander and set aside.
- Make the Alfredo Sauce:
- Place a large saucepan over medium heat and drop in the butter. When it is melted and bubbling add the minced garlic. Stir constantly while the garlic softens for about one minute just until the aroma fills your kitchen.
- Build the Roux:
- Sprinkle the flour evenly over the melted butter and garlic. Whisk vigorously for one or two minutes until the mixture turns a shade darker and comes together as a paste but do not let it brown.
- Add the Dairy and Simmer:
- Slowly pour in the whole milk and heavy cream while whisking constantly to avoid lumps. Keep whisking as the mixture heats and thickens slightly. Bring it to a gentle simmer and let it cook for three to four minutes stirring the whole time so the bottom does not scorch.
- Melt in the Cheese:
- Add the grated Parmesan and shredded mozzarella. Continue whisking until all the cheese has melted into the sauce and it becomes smooth and glossy. Season with salt black pepper and a pinch of nutmeg if you like. Taste and adjust the seasoning to your preference.
- Combine Pasta with Sauce:
- Pour the drained pasta and broccoli into the pot of Alfredo sauce. With a mixing spoon toss gently but thoroughly so every piece is coated in the sauce.
- Assemble in Baking Dish:
- Spoon the creamy mixture into a greased 9 by 13 inch baking dish spreading it out evenly to the corners. Sprinkle the top with the remaining Parmesan and mozzarella cheese for maximum golden coverage.
- Bake Until Golden and Bubbling:
- Set the dish in a 375 degree oven and bake uncovered for twenty to twenty five minutes. Watch for the cheese to bubble and the top to turn deeply golden. When it is ready the aroma will call everyone to the kitchen. Remove and let it rest five minutes before serving.
- Finish with Parsley:
- If desired sprinkle the baked pasta with fresh chopped parsley to brighten and add a final pop of color. Serve hot.
Save My favorite part is always the Parmesan because it crisps and caramelizes on top creating those golden, savory bits my kids fight over. Growing up we made this dish every winter after my mom taught me the basics of Alfredo and we always argued over who got the corners where the cheese is at its most bubbly and toasty.
Storage Tips
Once cool cover the dish tightly with foil or transfer leftovers into airtight containers. It keeps well in the refrigerator for up to three days. Simply reheat covered in the oven or microwave with a splash of milk to loosen the sauce.
Ingredient Substitutions
You can swap in whole wheat or gluten-free pasta without changing the method. Replace heavy cream with half and half for a little lighter touch. If you need to avoid dairy look for a plant-based cream and cheese alternative—coconut milk and vegan cheese work in a pinch for a different but still creamy base.
Serving Suggestions
This bake tastes wonderful served with a green salad to cut through the richness or a simple roasted tomato side for color and acidity. Sometimes I add extra roasted veggies or even top leftovers with a fried egg for a hearty brunch.
Cultural Context
Alfredo sauce has Italian roots but the combination of macaroni cheese broccoli and a baked topping is pure Italian-American comfort food. Similar casseroles became popular in the United States as a way to stretch cheese and pasta into nourishing meals for families.
Seasonal Adaptations
Try using fresh asparagus or peas when broccoli is out of season Stir in caramelized onions for sweetness in winter Top with fresh basil or chives instead of parsley when herbs are abundant
Success Stories
Friends often ask for this recipe after I bring it to potlucks It disappears fast with zero leftovers. Some have adapted it with different vegetables or gluten-free pasta and everyone raves about the creamy sauce.
Freezer Meal Conversion
Assemble everything in the baking dish but skip the final bake. Cover well and freeze for up to two months. Bake from frozen at 350 degrees until heated through and bubbly about forty five minutes covered then uncover to brown the top.
Save Whip up this Alfredo Broccoli Mac Bake for a foolproof dinner that everyone will love. The cheesy crust and creamy insides are impossible to resist.
Recipe FAQ
- → Can I use a different pasta shape?
Yes, any short pasta such as penne, fusilli, or rigatoni works well in place of elbow macaroni.
- → How do I prevent the sauce from curdling?
Gently simmer the sauce over medium heat, stirring constantly, and avoid boiling for best results.
- → Is it possible to make this dish gluten-free?
Absolutely! Substitute gluten-free pasta and gluten-free flour for a suitable alternative.
- → Can I prepare it ahead of time?
Yes, assemble up to the baking stage, cover, and refrigerate for up to a day. Bake when ready to serve.
- → What cheeses are best for a creamy texture?
Parmesan and mozzarella lend both creaminess and a deliciously melty, golden top.
- → How can I add extra protein?
Mix in cooked diced chicken or toss in sautéed mushrooms for a heartier dish.