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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.

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.

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.

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.

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.

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.

Add the cooked and drained pasta and broccoli florets to the cheese sauce. Stir gently until everything is evenly coated.

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.

Pour the pasta mixture into the prepared baking dish and spread it evenly. Sprinkle the breadcrumb topping over the entire surface.

Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.

Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.

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.

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.

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.

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.

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.

Add the cooked and drained pasta and broccoli florets to the cheese sauce. Stir gently until everything is evenly coated.

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.

Pour the pasta mixture into the prepared baking dish and spread it evenly. Sprinkle the breadcrumb topping over the entire surface.

Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.

Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly.
