Broccoli and Cheddar Pasta Casserole
Broccoli and Cheddar Pasta Casserole
Ingredients
For the Pasta and Broccoli
- 2 cups elbow macaroni, uncooked
- 4 cups broccoli florets, fresh, cut into small pieces
- 1 teaspoon salt, for pasta water
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk, whole or 2%
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Drain well and set aside.
⏱️ 10 min
- 3
While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt 1/4 cup of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 4
Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to whisk and cook over medium heat until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
⏱️ 7 min
- 5
Remove the saucepan from the heat. Stir in the shredded sharp cheddar cheese, Dijon mustard, garlic powder, onion powder, 1/2 teaspoon of salt, and black pepper until the cheese is completely melted and the sauce is smooth and creamy.
⏱️ 3 min
- 6
Add the cooked pasta and broccoli to the cheese sauce. Stir gently until everything is evenly coated.
⏱️ 2 min
- 7
Pour the pasta mixture into the prepared baking dish and spread evenly.
⏱️ 1 min
- 8
In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted unsalted butter. Sprinkle the buttered breadcrumbs evenly over the top of the casserole.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the breadcrumb topping is golden brown and crisp. Let stand for 5 minutes before serving.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Broccoli and Cheddar Pasta Casserole
Ingredients
For the Pasta and Broccoli
- 2 cups elbow macaroni, uncooked
- 4 cups broccoli florets, fresh, cut into small pieces
- 1 teaspoon salt, for pasta water
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk, whole or 2%
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Drain well and set aside.
⏱️ 10 min - 3
While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt 1/4 cup of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 4
Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to whisk and cook over medium heat until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
⏱️ 7 min - 5
Remove the saucepan from the heat. Stir in the shredded sharp cheddar cheese, Dijon mustard, garlic powder, onion powder, 1/2 teaspoon of salt, and black pepper until the cheese is completely melted and the sauce is smooth and creamy.
⏱️ 3 min - 6
Add the cooked pasta and broccoli to the cheese sauce. Stir gently until everything is evenly coated.
⏱️ 2 min - 7
Pour the pasta mixture into the prepared baking dish and spread evenly.
⏱️ 1 min - 8
In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted unsalted butter. Sprinkle the buttered breadcrumbs evenly over the top of the casserole.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the breadcrumb topping is golden brown and crisp. Let stand for 5 minutes before serving.
⏱️ 25 min•🌡️ 375