Cheesy Broccoli Pasta Bake
Cheesy Broccoli Pasta Bake
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Cheesy Broccoli Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk, whole or 2%
- 1 cup chicken broth
- 2 ounces cream cheese, softened, cut into cubes
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dry mustard, optional
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups broccoli florets, fresh or frozen, cut into 1-inch pieces
For the Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/2 cup sharp cheddar cheese, shredded
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 2 min•🌡️ 375
- 2
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 12 min
- 3
While the pasta cooks, if using fresh broccoli, blanch it in boiling water for 2-3 minutes until bright green and tender-crisp. If using frozen, steam or microwave until tender-crisp. Drain well.
⏱️ 5 min
- 4
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 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the milk and chicken broth until smooth. Bring the mixture to a gentle simmer, stirring frequently, and cook for 3-5 minutes until the sauce has thickened.
⏱️ 5 min
- 6
Reduce heat to low. Stir in the softened cream cheese until fully melted and smooth. Then, add 2 cups of shredded sharp cheddar cheese and the Parmesan cheese, stirring until completely melted and incorporated into a creamy sauce. Stir in the garlic powder, onion powder, dry mustard (if using), nutmeg, salt, and black pepper.
⏱️ 3 min
- 7
Add the cooked and drained pasta and broccoli florets to the cheese sauce. Stir gently until everything is evenly coated.
⏱️ 3 min
- 8
In a small bowl, combine the panko breadcrumbs, 2 tablespoons of melted unsalted butter, and 1/2 cup of shredded sharp cheddar cheese for the topping.
⏱️ 2 min
- 9
Pour the pasta mixture into the prepared baking dish and spread it evenly. Sprinkle the breadcrumb topping over the entire surface.
⏱️ 1 min
- 10
Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
⏱️ 25 min•🌡️ 375
- 11
Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Broccoli Pasta Bake
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Cheesy Broccoli Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk, whole or 2%
- 1 cup chicken broth
- 2 ounces cream cheese, softened, cut into cubes
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dry mustard, optional
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups broccoli florets, fresh or frozen, cut into 1-inch pieces
For the Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/2 cup sharp cheddar cheese, shredded
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 2 min•🌡️ 375 - 2
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 12 min - 3
While the pasta cooks, if using fresh broccoli, blanch it in boiling water for 2-3 minutes until bright green and tender-crisp. If using frozen, steam or microwave until tender-crisp. Drain well.
⏱️ 5 min - 4
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 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 5
Gradually whisk in the milk and chicken broth until smooth. Bring the mixture to a gentle simmer, stirring frequently, and cook for 3-5 minutes until the sauce has thickened.
⏱️ 5 min - 6
Reduce heat to low. Stir in the softened cream cheese until fully melted and smooth. Then, add 2 cups of shredded sharp cheddar cheese and the Parmesan cheese, stirring until completely melted and incorporated into a creamy sauce. Stir in the garlic powder, onion powder, dry mustard (if using), nutmeg, salt, and black pepper.
⏱️ 3 min - 7
Add the cooked and drained pasta and broccoli florets to the cheese sauce. Stir gently until everything is evenly coated.
⏱️ 3 min - 8
In a small bowl, combine the panko breadcrumbs, 2 tablespoons of melted unsalted butter, and 1/2 cup of shredded sharp cheddar cheese for the topping.
⏱️ 2 min - 9
Pour the pasta mixture into the prepared baking dish and spread it evenly. Sprinkle the breadcrumb topping over the entire surface.
⏱️ 1 min - 10
Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
⏱️ 25 min•🌡️ 375 - 11
Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly.
⏱️ 5 min