Broccoli Mac and Cheese
A creamy, cheesy mac and cheese packed with broccoli and topped with a crispy breadcrumb crust, all made easy in the slow cooker and finished in the oven.
Equipment
- Slow Cooker
- Mixing Bowl
- Baking dish
- Oven
Ingredients
- 8 oz elbow macaroni cooked al dente
- 2 cups broccoli florets chopped
- 2 cups cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 2 cups milk
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 1 cup breadcrumbs
- 2 tbsp butter melted
Instructions
- Cook elbow macaroni until al dente, then drain and set aside.
- Prepare broccoli florets by chopping into bite-sized pieces.
- In a large bowl, mix macaroni, broccoli, cheddar, mozzarella, milk, garlic powder, onion powder, salt, and pepper.
- Transfer mixture to a slow cooker. Cook on low for 2–3 hours, stirring occasionally.
- Preheat oven to 350°F (175°C).
- Mix breadcrumbs with melted butter. Sprinkle evenly over the mac and cheese.
- Bake 15–20 minutes until topping is golden brown and crisp.
- Serve warm and enjoy with a fresh salad or as a hearty side.
Notes
Customize with extra veggies like peas or carrots, or swap cheeses for your favorites. For a lighter version, use whole grain pasta and low-fat cheese.