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Broccoli Cheddar Pasta Bake

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A cozy and cheesy pasta bake featuring tender pasta, crisp-tender broccoli, and a creamy cheddar sauce, all topped with a golden breadcrumb crust. Perfect for a comforting weeknight dinner.

Ingredients

Scale

Pasta and Broccoli

  • 12 oz elbow macaroni (cooked according to package directions)
  • 2 cups broccoli florets (added to boiling water during last 3-4 minutes of pasta cooking)

For the Cheese Sauce

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk (whole milk recommended for creamiest sauce)
  • 2 cups shredded cheddar cheese (sharp cheddar for best flavor)
  • 0 salt (to taste)
  • 0 pepper (to taste)

For the Topping

  • 0.5 cup grated Parmesan cheese
  • 0.5 cup breadcrumbs (Panko breadcrumbs recommended for best crunch)

Instructions

  1. Preheat oven to 375°F (190°C). Cook elbow macaroni according to package directions. During the last 3-4 minutes of pasta cooking, add broccoli florets to the boiling water. Drain both well and set aside.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to form a roux.
  3. Slowly whisk in milk, a little at a time, until smooth. Bring to a gentle simmer and cook for about 5 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
  4. Remove the saucepan from the heat. Stir in shredded cheddar cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
  5. Gently add the drained macaroni and broccoli to the cheese sauce. Stir until everything is well coated.
  6. Lightly grease a 2-quart baking dish. Pour the pasta and sauce mixture into the dish and spread evenly.
  7. In a small bowl, mix together Parmesan cheese and breadcrumbs. Sprinkle this mixture evenly over the top of the pasta bake.
  8. Bake in the preheated oven for 20-25 minutes, or until bubbly and the topping is golden brown.

Notes

Can be assembled ahead of time and refrigerated. May require a few extra minutes of baking time when cooked from cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave or oven.

Find it online: https://speedydishes.com/broccoli-cheddar-pasta-bake-recipe/