Name: Macaroni and Cheese Soup with Broccoli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 oz dry elbow macaroni; 1.5 cups onion, chopped; 1 large carrot, chopped; 1 stalk celery, chopped; 2 cloves garlic, minced; 1 tbsp salted butter; 2 tbsp all-purpose flour; 2.5 cups fat free low sodium chicken broth (or vegetable broth); 1 cup fat free milk; 0 pinch nutmeg; 0.5 tsp dry mustard; 0 salt and fresh ground black pepper (to taste); 10 oz broccoli florets, chopped; 1.5 cups 2% sharp cheddar cheese, shredded (best to grate yourself); 2 tbsp Parmesan cheese

There’s something about the smell of bubbling macaroni and cheese that instantly transports me back to my childhood kitchen—warm, cozy, and filled with laughter. This recipe has been a staple in my family for years, and honestly, it’s the go-to comfort food that my kids beg for every single week. If you think macaroni and cheese is just about mixing pasta and cheese, wait until you try this version. It’s like that familiar comfort you get from a grilled cheese sandwich but elevated with ooey-gooey cheese sauce and a golden crust that’s hard to resist. I’ll be real with you: this one’s a lifesaver on busy nights when you want something hearty but quick, and the best part? It tastes like you’ve been slaving over it all day, even though it’s surprisingly simple.

What is macaroni and cheese?

Think of macaroni and cheese as the ultimate cozy hug for your taste buds. It’s essentially pasta—usually elbow macaroni—bathed in a luscious, creamy cheese sauce, then baked or served straight from the pot. The name comes from the Italian word “maccheroni,” which is just a fancy way of saying pasta, paired with that glorious cheese. This dish has been a beloved kitchen classic for generations, especially in America, where it’s become synonymous with comfort food. Whether it’s the quick stovetop kind or the baked, golden-crusted version, macaroni and cheese is all about bringing simple ingredients together to create something truly soul-soothing.

Why you’ll love this recipe?

What I love most about this macaroni and cheese is how it hits all the right notes: creamy, cheesy, and just the right amount of crispy on top. Unlike some recipes that feel like you’re juggling a dozen steps, this one strips things back to the essentials—plus a few secret tweaks I’ve picked up over the years—to give you maximum flavor without sweating your Sunday afternoon away. It’s the kind of recipe that’s comforting but still feels homemade, with that rich depth of flavor you just can’t buy in a box. I also love that it’s budget-friendly; you’re working with pantry staples, and trust me, the end result tastes way more luxurious than the price tag suggests. This dish is incredibly versatile, too—my family sometimes adds bits of bacon or greens, but I always like having this classic on hand for when life gets hectic. If you enjoy warm, cheesy classics like lasagna or creamy broccoli cheese soup, this will quickly become your new favorite.

How do I make macaroni and cheese?

Quick Overview

This macaroni and cheese comes together with a creamy roux-based cheese sauce, tender pasta, and a crunchy topping that makes every bite sing. The process is straightforward: boil your pasta till it’s perfectly al dente, whip up a silky cheese sauce with butter, flour, and a combo of cheddar and mozzarella, then bake it till the top turns that gorgeous golden-brown. What makes this method stand out is the balance—no overly heavy sauce, just enough creaminess to coat every noodle lovingly. Plus, there’s a little tip I always do to make the topping pop without extra fuss. Don’t worry if you’re new to making cheese sauce; this one really is a gentle learning curve with rewards that’ll make your kitchen smell incredible.

Ingredients

For the Pasta:

8 ounces elbow macaroni (or any small pasta shape you love) – feels like the classic choice for the most comforting texture.
Salt for boiling water – adds seasoning right into the noodles

For the Cheese Sauce:

3 tablespoons unsalted butter – important for that smooth roux base
3 tablespoons all-purpose flour – helps thicken the sauce perfectly
3 cups whole milk, warmed – I tested almond milk once, and it actually made it creamier, but whole milk is my comfort pick
2 cups sharp cheddar cheese, shredded – your main flavor hero
1 cup mozzarella cheese, shredded – adds melty, gooey texture
1 teaspoon Dijon mustard – gives that subtle tang that wakes up the cheese
1/2 teaspoon garlic powder – because why not?
Salt and freshly ground black pepper to taste

For the Topping:

1 cup panko breadcrumbs – for that irresistible crunch
2 tablespoons melted butter – to toast the breadcrumbs till golden
1/4 cup grated Parmesan cheese – adds an extra punch of umami
A pinch of smoked paprika (optional) – for a bit of color and subtle smokiness

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first: preheat your oven to 350°F (175°C). Grab a medium-sized baking dish and give it a good buttering or a quick spray of non-stick spray—it saves the cheesy goodness from sticking and makes cleanup a breeze. While the oven’s warming, you’re already setting yourself up for success.

Step 2: Mix Dry Ingredients

In a small bowl, toss together the panko breadcrumbs, Parmesan, and smoked paprika (if you’re using it). Mixing these dry ingredients ahead helps you create a perfectly even, crunchy topping that’ll brown nicely without burning.

Step 3: Mix Wet Ingredients

Warm your milk in a small saucepan or microwave so it’s just shy of hot to the touch—this helps prevent clumpy sauce later. Melt your butter in a large saucepan over medium heat; once melted, whisk in the flour to create a smooth paste called a roux. Cook this for about 1–2 minutes until it smells nutty and starts to turn golden—this step is key because it gets rid of that raw flour taste.

Step 4: Combine

Slowly pour the warm milk into the roux, whisking continuously so it thickens smooth and silky without lumps. Keep stirring until it bubbles gently and coats the back of a spoon. Turn off the heat, add the shredded cheeses bit by bit, stirring till melted, then stir in the Dijon mustard, garlic powder, salt, and pepper. If your sauce feels too thick, a little splash of milk fixes it right away.

Step 5: Prepare Pasta

Meanwhile, boil salted water and cook your macaroni until just al dente (about 1-2 minutes less than package instructions). Drain well; I like to give the pasta a quick shake to shed excess water, so it doesn’t water down the sauce.

Step 6: Mix Pasta & Cheese Sauce

Pour the macaroni right into the cheesy sauce and gently fold it together. The best mac and cheese is every bit coated, but you don’t want it soupy. If it’s too thick, add a touch more milk; too thin, let it rest for a couple of minutes to thicken.

Step 7: Transfer & Add Topping

Pour the macaroni-cheese mix into your prepared baking dish, smoothing the top with a spatula. Drizzle the melted butter over your breadcrumb mixture, give it a quick stir, then evenly sprinkle the topping across the mac and cheese. This topping is the golden crown and gives you that irresistible crunch!

Step 8: Bake

Bake uncovered for about 25-30 minutes, until the top is deeply golden and crispy. Oven times vary, so keep an eye on it, especially in the last 10 minutes. If your oven tends to brown quickly, tent with foil halfway through baking to avoid burning.

Step 9: Cool & Serve

Let it cool for about 10 minutes before digging in—this helps the sauce settle so every bite holds together nicely. Slice into squares or scoop out servings family-style. The smell alone will pull everyone into the kitchen—trust me, it’s a crowd-pleaser through and through.

What to Serve It With

For Breakfast: Serve alongside crispy bacon or a sunny-side-up egg. Pair with a strong cup of coffee to balance the creamy, cheesy richness and give you all the cozy morning feels.

For Brunch: Plate your macaroni and cheese with a small arugula salad dressed lightly with lemon and olive oil. A sparkling mimosa on the side never hurts either, especially if you’re entertaining friends.

As Dessert: Yes, I know it’s cheesy, but after a hearty meal, a small slice warmed up and topped with a dollop of whipped cream-style sour cream with a drizzle of honey creates a surprisingly satisfying dessert twist. The creamy tang plays so well with subtle sweet notes.

For Cozy Snacks: Cut into small squares and serve warm with tomato soup or a crisp apple cider. Perfect for curling up with a good book or movie night. My kids adore dipping their mac and cheese bites into ketchup or ranch, which might sound odd but somehow always disappears too fast!

Top Tips for Perfecting Your Macaroni and Cheese

Pasta Choice: Don’t skip the elbow macaroni—it’s such a perfect shape that holds onto the cheese sauce like a dream. If you swap shapes, pick ones with curves or ridges for better sauce grab.

Cheese Matters: Sharp cheddar gives you that punchy flavor, but mixing in mozzarella adds that luscious melty stretch I live for. Don’t use pre-shredded cheese here—it often has anti-caking agents that can make the sauce grainy. I’ve learned that the hard way.

Roux Technique: Whisk that flour and butter until it’s smooth and golden. Rushing this step is the biggest rookie mistake I made when I first started. It really transforms the flavor from floury to nutty and rich.

Milk Temperature: Warm milk blends seamlessly and helps avoid lumps. Cold milk straight from the fridge can break your sauce or create weird clumps—take a minute to warm it, it’s worth it.

Breadcrumb Topping: Toast the panko ahead in butter if you want ultra crispy topping, but mixing melted butter right before baking works just as well—and reduces dishes!

Glaze/Oven Finish: If you want an extra golden touch, I sometimes throw the baked mac and cheese under the broiler for 1-2 minutes at the very end. Watch it like a hawk though, it can go from perfect to burnt in seconds.

One thing I’ve learned after countless batches: let it rest after baking for the cheese sauce to thicken up just enough without feeling gluey or dry. Patience here definitely pays off.

Storing and Reheating Tips

Room Temperature: If you’re leaving it out for a party or gathering, keep it covered with foil and served within 2 hours max to stay safe and fresh.

Refrigerator Storage: Store leftovers in an airtight container for up to 4 days. The cheese sauce firms up when chilled, so let it come back to room temp before reheating.

Freezer Instructions: Macaroni and cheese freezes well if you skip the breadcrumb topping before freezing. Wrap your dish tightly in plastic wrap and foil, or divide into freezer-safe portions. Frozen, it lasts up to 2 months. Thaw overnight in the fridge, then add fresh breadcrumbs and bake to re-crisp the top.

Glaze Timing Advice: For best crunch, always add your breadcrumb topping right before baking. If you’re storing leftovers, skip the topping and add fresh when reheating—it’ll taste just like fresh from the oven.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free blend or cornstarch to thicken your sauce. I’ve had great success with a 1:1 gluten-free baking flour substitution, but be mindful that cornstarch thickens faster and clumps if not whisked carefully. For breadcrumbs, use gluten-free panko or crushed gluten-free crackers to keep that crispy topping.

Do I need to peel the zucchini?

Oops, looks like zucchini crept into this version! If you want to toss zucchini for a veggie boost in your mac and cheese, peeling is optional. Keeping the peel adds color and nutrients, plus that lovely texture contrast; peeling can make it smoother but less colorful. I usually leave the peel on for extra earthiness.

Can I make this as muffins instead?

You sure can! Scoop the macaroni and cheese into a greased muffin tin and bake at 350°F for 18-22 minutes until the tops are golden and a toothpick comes out clean. Muffins make for great portable snacks or lunchbox treats. Just keep an eye on baking time since muffins cook faster than a big casserole.

How can I adjust the sweetness level?

While this recipe isn’t very sweet, if you find the cheese sharpness too strong, a tiny pinch of sugar or a drizzle of honey can mellow it out without making it taste like dessert. Natural sweeteners like maple syrup work well too but go easy. I learned this trick after realizing my cheese was extra tangy one day!

What can I use instead of the glaze?

If you’re skipping the breadcrumb topping, try sprinkling extra cheese mixed with crushed crackers or cornflakes for a different crunch. Some folks even like a simple dusting of paprika or a drizzle of melted butter and herbs for a softer finish. I’ve done a Parmesan-only topping when I was short on breadcrumbs, and it still came out great.

Final Thoughts

This macaroni and cheese is truly one of those recipes that feels like a warm hug on a plate, reminding me of family dinners and cozy nights in. Its creamy, cheesy richness balanced with a crunchy top never fails to bring smiles to my table—and honestly, that’s what cooking is all about. Give yourself permission to savor those simple comforts that turn everyday ingredients into something magical. And hey, don’t forget to play around with add-ins or toppings to make it your own! I can’t wait to hear how yours turns out, so please drop a comment and share your delicious twists. Happy baking—and here’s to many cheesy, comforting moments ahead!

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