Cheesy Broccoli Pasta Bake
A comforting dish combining creamy cheese, tender pasta, and nutritious broccoli, topped with crispy breadcrumbs.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 350 kcal
Pasta and Broccoli
- 8 ounces elbow macaroni
- 2 cups broccoli florets fresh or frozen
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Preheat your oven to 350°F (175°C).
Prepare the broccoli by rinsing and cutting it into small florets. Steam for 3-4 minutes until tender.
Cook the elbow macaroni in a large pot of salted boiling water according to package instructions for 7-8 minutes until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté diced onion for 5 minutes until translucent, then add minced garlic and cook for 1 minute.
In a large bowl, combine sautéed onion and garlic with 1 ½ cups of shredded cheddar cheese, milk, Dijon mustard, salt, black pepper, and red pepper flakes. Mix until creamy.
Add cooked macaroni and steamed broccoli to the cheese sauce and stir gently to coat evenly.
Pour the mixture into a greased 9x13-inch baking dish. Top with remaining ½ cup of cheddar cheese, breadcrumbs, and grated Parmesan cheese.
Bake in the preheated oven for 25-30 minutes until cheese is bubbly and breadcrumbs are golden brown. Let cool for 5 minutes before serving.
Calories: 350kcalProtein: 15gSodium: 600mg
Keyword bake, broccoli, cheese, pasta