Cheesy Casserole
Indulge in the ultimate comfort food with this irresistibly creamy and cheesy casserole, a perfect fusion of savory flavors and velvety textures. This hearty dish features tender pasta tossed in a rich cheese sauce made with a trio of cheddar, Parmesan, and cream cheese, complemented by vibrant broccoli florets and the option of shredded rotisserie chicken for an extra protein boost. Topped with buttery breadcrumbs and baked until golden and bubbly, it’s an easy-to-make weeknight meal that feels like a special occasion. Ready in under an hour and serving six, this one-pan wonder is ideal for feeding a hungry family or impressing at potlucks. Whether you’re craving a classic dinner or seeking a dish to cozy up with, this cheesy casserole recipe is guaranteed to deliver comfort with every bite.
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Recipe Information
Ingredients
- 12 ounces elbow macaroni or penne pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups broccoli florets, chopped
- 2 cups shredded rotisserie chicken (optional)
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 3 cups cheddar cheese, shredded
- 1 cup parmesan cheese, grated
- 4 ounces cream cheese, softened
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
- 0.5 teaspoons paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Cook the pasta in a large pot of salted water according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add the broccoli florets to the skillet and cook for 4-5 minutes until slightly tender. If using shredded chicken, stir it in at this stage.
Sprinkle the flour over the vegetable mixture and stir well to coat. Gradually pour in the milk, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes until slightly thickened.
Reduce the heat to low and stir in 2 cups of shredded cheddar cheese, parmesan cheese, cream cheese, salt, and black pepper until the cheeses are fully melted and the sauce is smooth.
Combine the cooked pasta with the cheese sauce in the skillet, ensuring the pasta is evenly coated. Transfer the mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture over the top of the casserole, followed by the remaining 1 cup of shredded cheddar cheese.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with a dash of paprika if desired, then serve warm.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1589 mg | 69% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.2 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 761 mg | 59% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
