Macaroni and Broccoli Casserole
Creamy, cheesy, and packed with wholesome vegetables, this Macaroni and Broccoli Casserole is the ultimate comfort food for busy weeknights or hearty family dinners. Featuring tender macaroni pasta and perfectly cooked broccoli florets enveloped in a rich, velvety cheddar and parmesan cheese sauce, this dish takes classic baked pasta to the next level. Topped with a golden, crispy panko breadcrumb crust infused with a hint of olive oil, every bite offers the perfect balance of creamy and crunchy textures. Ready in under an hour, this casserole is easy to prepare and serves six, making it a crowd-pleasing option for gatherings or meal prep. Whether you're looking for a cheesy broccoli casserole or an elevated macaroni bake, this recipe satisfies all cravings while sneaking in a dose of greens!
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Recipe Information
Ingredients
- 2 cups macaroni pasta
- 3 cups broccoli florets
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2.5 cups milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko bread crumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a small amount of butter or olive oil.
Bring a large pot of salted water to a boil. Cook the macaroni pasta until al dente according to package instructions, usually about 8-10 minutes. In the last 3 minutes of cooking the pasta, add the broccoli florets to the boiling water. Drain the pasta and broccoli, and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly until the mixture is smooth and bubbly.
Slowly add the milk to the saucepan, whisking continuously to avoid lumps. Cook the mixture for 3-5 minutes, or until it thickens slightly.
Reduce the heat to low and stir in 1 1/2 cups of cheddar cheese and 3/4 cup of parmesan cheese until melted and smooth. Add the garlic powder, salt, and black pepper. Taste and adjust seasoning as needed.
In a large mixing bowl, combine the cooked macaroni, broccoli, and cheese sauce. Stir until everything is evenly coated.
Transfer the mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the reserved 1/2 cup of cheddar cheese and 1/4 cup of parmesan cheese over the top.
In a small bowl, mix the panko bread crumbs with olive oil until evenly coated. Sprinkle the bread crumb mixture over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crisp.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1019 mg | 44% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.8 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 576 mg | 44% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 284 mg | 6% | |
*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.
