This is a baked mac and cheese with ground beef, broccoli, and a from-scratch cheese sauce — all finished in one baking dish. The whole wheat pasta and reduced-fat dairy keep the calories reasonable without gutting the flavor. At 767 calories a serving with 48g of protein, it works as a complete weeknight dinner with nothing else needed on the table.
Why this recipe works
Two things carry this dish. First, the ground beef browns directly in the roux pan — the fat it releases replaces most of what a heavier butter-and-cream sauce would need, and the browned bits left in the pan build flavor into the sauce itself. Second, cooking the pasta slightly under (around 7 minutes rather than to full doneness) matters more here than in a stovetop mac: the pasta finishes absorbing liquid during the 15-minute oven bake, so it stays cohesive instead of turning mushy. Pull it from the water while it still has a little resistance, and the final texture takes care of itself.
If something goes sideways
- Sauce looks grainy or broken: This usually means the heat was too high when the cheese went in. Remove the pan completely from the burner before adding cheddar, and stir in a handful at a time. If it’s already broken, whisk in a tablespoon of warm milk off the heat — it often pulls it back together.
- Topping is pale after 15 minutes: Broil for 2–3 minutes at the end. Keep the oven door cracked and watch it — seasoned breadcrumbs go from pale to burnt faster than you’d expect.
- Bake is soupy in the center: The pasta absorbed less liquid than expected, usually because it was fully cooked before baking. Give it an extra 5–8 minutes uncovered and let it rest 5 minutes out of the oven before serving — it firms up as it sits.
- Beef is releasing too much liquid when browning: Raise the heat to medium and don’t stir constantly. Let it sit for 30–45 seconds between stirs so moisture can evaporate rather than steam. Drain any excess fat before adding the flour.
- Broccoli is turning army-green and soft: It went too long in the boiling water. Aim for the lower end of the range — 7 minutes with the pasta is enough. It will soften further in the oven, so it should still have some bite when it goes into the baking dish.
Ingredient notes
- Whole wheat macaroni: It holds up better to the bake than regular pasta and adds fiber, but the texture is slightly denser. If your household is resistant, a 50/50 mix with regular elbow macaroni is a reasonable middle ground.
- Reduced-fat cheddar: It melts adequately here because it’s going into a liquid sauce rather than being melted dry. Skip the pre-shredded bags — they contain anti-caking agents that make sauces grainy. Buy a block and shred it yourself.
- Reduced-sodium chicken stock: Regular stock makes the finished dish noticeably salty once the cheddar and seasoned breadcrumbs are factored in. Stick with low-sodium and adjust at the end.
- Seasoned breadcrumbs: Plain panko works fine and gives a slightly crunchier top — skip the garnish of extra Parmesan if you’re using panko, since it browns faster and the extra cheese isn’t worth the additional dish to grate it into.
Keeping and reheating
Refrigerate leftovers in the baking dish covered tightly with foil, or transfer to an airtight container — it keeps well for up to 4 days. To reheat, add a splash of milk (about 1–2 tablespoons per serving), cover with foil, and warm in a 350°F oven for 15–20 minutes. The microwave works for single portions: cover loosely, heat in 90-second intervals, and stir between each to prevent hot spots. For freezing, portion into individual containers before freezing — the full bake can be frozen up to 2 months. Thaw overnight in the fridge before reheating; skipping the thaw step leads to uneven heating and a watery center.
Baked Broccoli Mac and Cheese with Ground Beef
Equipment
Ingredients
- 12 oz whole wheat macaroni - 340g
1 head broccoli - chopped
1 lb ground beef (minced beef) - 450g, lean or extra-lean preferred
½ medium yellow onion - diced- 2 cups skim milk - 480ml
1 cup chicken stock (chicken broth or chicken bouillon) - 240ml, reduced-sodium and fat-free- 16 oz reduced-fat cheddar cheese - 450g, shredded
¼ cup all purpose flour (plain flour Australia and UK) - 30g; plain flour in Australia and UK
1 ½ tablespoons butter - 21g / 3/4 oz- ¼ cup seasoned breadcrumbs - 30g
2 tablespoons Parmesan cheese - 15g, finely grated
½ teaspoon garlic powder
½ teaspoon salt - plus more to taste
¼ teaspoon ground black pepper - plus more to taste
⅛ teaspoon cayenne pepper - or to taste- ½ teaspoon cooking spray - for greasing the baking dish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 5 minutes. Add the chopped broccoli to the same pot and cook together for an additional 2 minutes — the pasta should be slightly underdone (it finishes cooking in the oven). Drain in a colander and set aside.12 oz whole wheat macaroni, 1 head broccoli
- Melt the butter in a large 12-inch skillet over medium-low heat. Add the diced onion and sauté for about 2 minutes until softened and translucent. Increase the heat to medium-high, add the ground beef, and cook for 5–6 minutes, breaking it into small crumbles with a wooden spoon, until no pink remains and the beef is well browned. Do not drain — the rendered fat becomes part of the sauce.1 1/2 tablespoons butter, 1/2 medium yellow onion, 1 lb ground beef (minced beef)
- Reduce the heat to medium. Sprinkle the flour over the beef and onion mixture and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the milk and chicken stock while whisking continuously to prevent lumps. Bring the sauce to a boil, then reduce to a steady simmer and whisk frequently for about 5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the salt, black pepper, garlic powder, and cayenne pepper. Remove the pan from the heat and add the shredded cheddar cheese in two additions, stirring after each until completely melted and smooth.1/4 cup all purpose flour (plain flour Australia and UK), 2 cups skim milk, 1 cup chicken stock (chicken broth or chicken bouillon), 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon garlic powder, 1/8 teaspoon cayenne pepper, 16 oz reduced-fat cheddar cheese
- Preheat your oven to 375°F / 190°C (170°C fan-forced). Pour the cheese sauce over the pasta and broccoli and fold together until evenly coated. Taste and adjust salt and pepper as needed. Transfer the mixture to a lightly greased 9×13 inch (23x33cm) baking dish. Sprinkle the seasoned breadcrumbs and grated Parmesan evenly over the top. Bake uncovered for 15 minutes until the topping is golden brown and the edges are bubbling. Let rest for 5 minutes before serving.1/4 cup seasoned breadcrumbs, 2 tablespoons Parmesan cheese, 1/2 teaspoon cooking spray
Notes
Nutrition
FAQ
Can I use regular ground beef instead of lean?
Yes, but drain the fat thoroughly after browning or the sauce will be greasy. Regular ground beef (80/20) releases significantly more fat than a leaner blend, and that extra fat doesn’t incorporate cleanly into the flour-based sauce.
How do I know the ground beef is fully cooked?
Ground beef needs to reach an internal temperature of 160°F (71°C) — no pink remaining anywhere in the meat. Since it’s broken up and browned in a pan before going into the sauce, check that there’s no visible pink before you add the flour.
Can I use frozen broccoli instead of fresh?
Frozen broccoli works, but thaw and pat it dry first — frozen broccoli holds a lot of water and will thin your sauce if added wet. Skip boiling it with the pasta; just fold the thawed florets directly into the cheese sauce.
Can I assemble this ahead of time and bake it later?
Yes — assemble up to 24 hours ahead, cover, and refrigerate before adding the breadcrumb topping. Add the breadcrumbs right before baking and add 5–10 extra minutes to the bake time since the dish will be cold from the fridge.
My sauce thickened up too much before I could combine everything — what do I do?
Whisk in a few tablespoons of warm milk or stock to loosen it. The sauce will continue to thicken as it cools, so work quickly once it’s off the heat and have the pasta and broccoli ready to go before you start the sauce.
Can I substitute the chicken stock with something else?
Beef stock works and deepens the savory flavor slightly, which pairs well with the ground beef. Vegetable stock is a neutral option if that’s what you have — just make sure it’s low-sodium for the same reason as the chicken stock.
What to cook next
- Hearty Beef Cauliflower Bake
- Spicy Beef Stuffed Peppers
- Creamy Beef Spinach Pasta
- Ultimate Cheesy Beef Bake
