Cheesy Pasta Bake With Broccoli is the ultimate weeknight comfort food. This creamy, cheesy casserole combines tender pasta, vibrant broccoli, and a golden, bubbling cheese crust that the whole family will love.
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What makes this recipe special is its simplicity. Using everyday ingredients, you can have a hearty, satisfying meal on the table in just 30 minutes. It's perfect for those busy evenings when you need something delicious without a lot of fuss.
Plus, it's versatile! You can easily customize it with different cheeses, add protein like chicken or sausage, or make it vegetarian-friendly. It's a one-dish wonder that's sure to become a regular in your dinner rotation.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) elbow macaroni or short pasta
Elbow macaroni is classic, but any short pasta like penne or fusilli works. Try whole wheat for extra fiber.
4 cups (400g) broccoli florets (about 1 large head)
Fresh broccoli is best, but frozen (thawed and drained) works in a pinch. Cut into bite-sized pieces.
3 tbsp (42g) unsalted butter
Use salted butter if that's all you have, just reduce added salt later.
3 tbsp (24g) all-purpose flour
This thickens the cheese sauce. Gluten-free flour blends work too.
2 cups (480ml) whole milk
Whole milk gives the creamiest sauce. 2% or even skim will work, but the sauce will be thinner.
1 tsp Dijon mustard
Adds a subtle tang that enhances the cheese flavor. Yellow mustard works as a substitute.
1/2 tsp garlic powder
For savory depth. Fresh minced garlic (1 clove) can be sautéed with the butter.
1/2 tsp salt
Adjust to taste. If using salted butter, start with less.
1/4 tsp black pepper
Freshly ground is best for flavor.
2 cups (226g) shredded sharp cheddar cheese
Sharp cheddar provides bold flavor. Mix with mozzarella or Gruyère for extra gooeyness.
1/2 cup (50g) grated Parmesan cheese
Adds a salty, nutty flavor. Pecorino Romano is a good substitute.
Tips & Tricks
Don't overcook the pasta
Cook it 1-2 minutes less than the package directions, as it will continue cooking in the oven. This prevents a mushy bake.
Dry the broccoli well
After washing, pat it completely dry. Excess moisture can make the dish watery and dilute the cheese sauce.
Grate your own cheese
Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grating fresh gives a creamier sauce.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or non-stick spray.
2. Cook Pasta and Broccoli
Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions. In the last 2 minutes of cooking, add the broccoli florets. Drain well and set aside.
3. Make the Cheese Sauce
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk, stirring constantly, until the sauce thickens and bubbles, about 3-4 minutes.
4. Season the Sauce
Remove the saucepan from heat. Stir in the Dijon mustard, garlic powder, salt, and pepper. Then add 1 1/2 cups of the shredded cheddar cheese and the Parmesan, stirring until melted and smooth.
5. Combine Everything
Add the drained pasta and broccoli to the cheese sauce and stir until everything is well coated.
6. Transfer to Baking Dish
Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
7. Bake Until Golden
Bake for 20-25 minutes, until the cheese is melted and bubbly, and the top is golden brown. For a crispier top, broil for 1-2 minutes at the end. Let rest for 5 minutes before serving.
Delicious Variations
Add protein
Stir in 2 cups of cooked, shredded chicken or crumbled Italian sausage before baking.
Make it veggie-packed
Add sautéed mushrooms, bell peppers, or spinach along with the broccoli.
Try a different pasta
Use whole wheat, gluten-free, or even cauliflower pasta for a lighter option.
How to Store Cheesy Pasta Bake With Broccoli
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer
The baked casserole can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat individual portions in the microwave for 1-2 minutes, or place the casserole in a 350°F (175°C) oven for 15-20 minutes until heated through.
Frequently Asked Questions
Q: Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Thaw it and pat it dry before adding to the recipe to avoid excess water.
Q: Can I make this dish gluten-free?
Absolutely. Use gluten-free pasta and a gluten-free flour blend (like rice flour) for the roux. Ensure your cheese is gluten-free as well.
Q: Can I prepare this casserole ahead of time?
Yes, assemble the casserole (minus the top cheese) and refrigerate for up to 24 hours. Add the cheese just before baking and increase the bake time by 5-10 minutes.
Q: What can I use instead of cheddar cheese?
You can substitute with other melting cheeses like mozzarella, Monterey Jack, or a combination of Gruyère and Parmesan for a different flavor.
I hope you enjoy this Cheesy Pasta Bake With Broccoli as much as my family does! It's a simple, comforting dish that's perfect for any night of the week. If you try it, let me know in the comments below – I'd love to hear how it turned out!
Cheesy Pasta Bake With Broccoli
Cheesy Pasta Bake With Broccoli is a creamy, comforting casserole that's ready in 30 minutes and perfect for busy weeknights.
🧂 Ingredients
- 12 oz (340g) elbow macaroni or short pasta
- 4 cups (400g) broccoli florets (about 1 large head)
- 3 tbsp (42g) unsalted butter
- 3 tbsp (24g) all-purpose flour
- 2 cups (480ml) whole milk
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups (226g) shredded sharp cheddar cheese
- 1/2 cup (50g) grated Parmesan cheese
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or non-stick spray.
- 2Cook Pasta and Broccoli — Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions. In the last 2 minutes of cooking, add the broccoli florets. Drain well and set aside.
- 3Make the Cheese Sauce — In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk, stirring constantly, until the sauce thickens and bubbles, about 3-4 minutes.
- 4Season the Sauce — Remove the saucepan from heat. Stir in the Dijon mustard, garlic powder, salt, and pepper. Then add 1 1/2 cups of the shredded cheddar cheese and the Parmesan, stirring until melted and smooth.
- 5Combine Everything — Add the drained pasta and broccoli to the cheese sauce and stir until everything is well coated.
- 6Transfer to Baking Dish — Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- 7Bake Until Golden — Bake for 20-25 minutes, until the cheese is melted and bubbly, and the top is golden brown. For a crispier top, broil for 1-2 minutes at the end. Let rest for 5 minutes before serving.
