American · main

Three-Cheese Baked Mac and Cheese with Broccoli

Three-Cheese Baked Mac and Cheese with Broccoli reads richness 6.9, umami 6.8 and salinity 5.4 on Palate's 0–10 flavor X-ray — a American main, about 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.6 / 10
• Sweet & Fruity — 1.9 / 10
• Sour & Bright — 0.7 / 10
• Bitter & Earthy — 1.9 / 10
• Rich & Fat — 8.1 / 10
• Aromatic & Spice — 2.9 / 10

The measured notes (of 18)

Richness 6.9 · Umami 6.8 · Salinity 5.4 · Nutty 3.9 · Funk & Ferment 2.7 · Heat 2.6 · Sweetness 1.9 · Warm Spice 1.8 · Bitterness 1.7 · Herbaceous 1.7 · Earthy 1.3 · Sourness 0.7

What's in it (13)

• macaroni — 454 g
• salt — 30 g
• broccoli — 100 g
• unsalted butter — 82 g
• all-purpose flour — 40 g
• regular milk — 828 g
• mustard powder — 5 g
• cayenne pepper — 1 g
• sharp white cheddar — 227 g
• gruyere — 113 g
• parmesan cheese — 28 g
• bread crumbs italian style — 237 g
• freshly ground black pepper — 3 g

Time & effort: about 45 min (40 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 290.7 kcal, 20.2 g protein, 6.2 g fat, 44.9 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Bring a large pot of water to a boil and add the pasta water salt. Add the macaroni and cook, stirring occasionally, until just al dente, 7-8 minutes; in the final 2 minutes of cooking, add the broccoli florets directly to the same pot. Drain the pasta and broccoli together, reserving 1/2 cup of the starchy cooking water, and set both aside.
2. Preheat the oven to 375°F and butter a 9x13-inch baking dish with 1 tablespoon of the butter.
3. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the roux is pale golden and smells toasty, about 2 minutes.
4. Slowly whisk in the warmed milk in a steady stream, working out any lumps, then stir in the mustard powder and cayenne. Bring to a gentle simmer and cook, whisking often, until the sauce thickly coats the back of a spoon, 5-6 minutes.
5. Remove the pan from the heat. Add the cheddar, gruyere, and parmesan a handful at a time, stirring each addition until fully melted and smooth before adding the next — this off-heat method keeps the sauce silky instead of grainy. Season with the black pepper and salt to taste.
6. Fold the drained macaroni and broccoli into the cheese sauce until every piece is coated, thinning with the reserved pasta water 1-2 tablespoons at a time if the sauce seems thick. Transfer to the prepared baking dish and spread into an even layer.
7. Melt the remaining 1 tablespoon butter and toss with the panko breadcrumbs until evenly coated; scatter the panko over the top of the mac and cheese.
8. Bake until the sauce is bubbling at the edges and the topping is deep golden brown, 18-20 minutes.
9. Let rest 5 minutes before serving so the sauce sets enough to hold its shape.

Dishes with a similar flavor shape

• Baked Mac and Cheese with Crispy Breadcrumb Top — American
• Broccoli Cheddar Baked Pasta — American
• Soufflé au Fromage — French
• Gougères Bourguignonnes — French · Burgundy
• Galette de Sarrasin Complète — French · Brittany

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.