Best Broccoli Mac Cheese Bake Recipes

BROCCOLI MAC & CHEESE BAKE

Broccoli Mac & Cheese Bake image

My husband made a version of this casserole for me on our first date. Over the 11 years we've been married, we've made several changes to the ingredients and now it's even better than the original. -Lisa DeMarsh, Mount Solon, Virginia

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

3 cups uncooked elbow macaroni
4 cups fresh broccoli florets
1/2 cup butter, cubed
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon salt
2 cans (12 ounces each) evaporated milk
2-1/2 cups shredded cheddar cheese, divided
1/2 cup crushed cornbread-flavored crackers (about 6 crackers)

Steps:

Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain. , In a large saucepan, melt butter. Stir in the flour, garlic powder, onion powder, pepper and salt until smooth; gradually stir in evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in 2 cups cheese., Place half of the macaroni and broccoli in a greased 13x9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese. , Bake, uncovered, at 375° until bubbly, 20-25 minutes.

Nutrition Facts : Calories 335 calories, Fat 21g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 331mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.

MAC AND CHEESE BROCCOLI BAKE

MAC AND CHEESE BROCCOLI BAKE image

Can't get enough mac and cheese! I want to try every recipe I see, and this one is no exception. Recipe from Kroger.com 12-08-15

Provided by Ellen Bales

Categories Pasta Sides

Time 45m

Number Of Ingredients 13

Ingredients

1 lb pasta of your choice
6 Tbsp butter, divided
2 Tbsp all purpose flour
3 c milk
1/2 c onion, finely minced
1/2 tsp cayenne pepper
1/2 tsp white pepper
1/2 tsp sea salt
2 c aged cheddar cheese, shredded and divided
1/2 c shredded parmesan cheese
1/4 c flat leaf parsley, chopped
1/2 c panko bread crumbs
2 c broccoli, cut into bite-sized florets

Steps:

1. Cook pasta according to package directions, adding the broccoli florets 2 minutes before draining. Drain all and set aside.
2. Melt 3 Tbsp. butter. Add flour and whisk over medium heat. Pour in milk slowly, whisking well until incorporated and smooth (it will be thick at first). Add minced onion, cayenne pepper, white pepper and salt. Gradually add cheddar and half of the Parmesan cheese, whisking until incorporated.
3. Add pasta and broccoli to cheese sauce. Pour into casserole dish. Mix together remaining cheese, breadcrumbs, remaining butter (melted), and parsley. Top the pasta mixture with this mixture.
4. Bake uncovered in a preheated 350º oven for 30 minutes. Let stand for 5 minutes before serving.

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