Two Cheese Pasta and Broccoli Casserole
Creamy, cheesy, and irresistibly satisfying, this Two Cheese Pasta and Broccoli Casserole is the ultimate comfort food dinner that kids and adults alike will love. Featuring tender al dente pasta, vibrant broccoli florets, and a luxuriously smooth cheese sauce made with sharp cheddar and Parmesan, this recipe is baked to golden perfection with a crunchy panko breadcrumb topping. Perfect for busy weeknights or cozy gatherings, this casserole combines wholesome ingredients with bold flavors for a dish that's as nourishing as it is indulgent. Ready in under an hour and serving six, it's a one-pan crowd-pleaser that delivers a delightful mix of creamy, cheesy, and crunchy textures in every bite.
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Recipe Information
Ingredients
- 12 ounces pasta (e.g., penne or rotini)
- 4 cups broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Add the broccoli florets to the pot during the last 2 minutes of cooking. Drain the pasta and broccoli, and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.
Gradually whisk in the milk. Continue to cook and whisk for 3-5 minutes until the sauce thickens.
Remove the saucepan from heat and stir in 1 1/2 cups of shredded cheddar cheese and 3/4 cup of grated Parmesan cheese. Mix until the cheeses are melted and smooth. Season the cheese sauce with salt, black pepper, and garlic powder.
Combine the cooked pasta and broccoli with the cheese sauce in a large mixing bowl. Toss until evenly coated, then transfer the mixture to the prepared baking dish.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the remaining 1/2 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese over the casserole, followed by the breadcrumbs.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.7 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 549 mg | 42% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 195 mg | 4% | |
*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.
