Golden Broccoli Cheddar Pasta Bake with Parmesan Crumbs

Make it

Instructions

1. 01

   Heat the oven, start the water, and grease the dish

   Set a rack in the middle of the oven and preheat to 400°F (205°C). Rub 1 tsp olive oil over the bottom and sides of an 8-inch square baking dish. Put 3 qt water in a large pot, cover, and bring to a rolling boil over high heat while you prepare the other ingredients. | Why: A greased dish releases the pasta easily, and starting the water now keeps dinner moving.

2. 02

   Prepare the broccoli and cheeses

   Wash and dry 12 oz broccoli florets, then cut any large pieces into bite-size florets. Grate 8 oz sharp cheddar cheese and 1 oz Parmesan cheese into separate bowls. Set everything near the stove. | Why: Evenly sized florets cook alongside the pasta, and freshly grated cheese melts smoothly.

3. 03

   Cook the pasta and broccoli

   Add 10 oz dry elbow macaroni to the boiling water and stir. Boil for 2 minutes less than the package's al dente time, usually about 6–8 minutes total. Add the prepared broccoli for the final 2 minutes; it should turn bright green and be just tender. Drain both thoroughly in a colander; do not rinse. Return the empty pot to the stove for the sauce. | Why: Slightly undercooked pasta and broccoli finish in the oven without turning mushy.

4. 04

   Make the cheddar sauce

   In the empty pot over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp all-purpose flour and cook for 1 minute, stirring, until it smells lightly nutty but has not browned. Gradually whisk in 2 cups whole milk; simmer gently, whisking, for 3–5 minutes, until the sauce coats a spoon. Turn off the heat. Whisk in 1 tsp Dijon mustard, 1 tsp fine salt, 1/2 tsp smoked paprika, and 1/4 tsp ground black pepper, then stir in the grated cheddar a handful at a time until smooth. Taste and check the seasoning before adding the pasta. | Why: Cooking the flour removes its raw taste, while adding cheese off the heat keeps the sauce silky.

5. 05

   Fill the greased baking dish

   Fold the drained pasta and broccoli into the sauce until coated. Transfer to the greased baking dish and spread into an even layer. | Why: Coating everything before baking gives every serving a creamy center.

6. 06

   Add the crunchy topping and bake

   Melt 1 tbsp unsalted butter in a microwave-safe bowl in 15-second bursts, about 30 seconds total. Stir in 3/4 cup panko breadcrumbs and the grated Parmesan. Scatter evenly over the pasta in the greased baking dish. Bake on the middle rack at 400°F (205°C) for 18–22 minutes, until the edges bubble and the topping is golden brown. Set the dish on a heatproof surface and rest for 5 minutes before serving in four portions. | Why: Butter helps the crumbs brown; resting lets the bubbling sauce settle so portions hold together.