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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.
Nutritional Facts 3/4 cup equals 467 calories, 31 g fat (21 g saturated fat), 106 mg cholesterol, 557 mg sodium, 27 g carbohydrate, 1 g fiber, 21 g protein.
Originally published as Broccoli Mac & Cheese Bake in Country December/January 2010, p51
Shred and Freeze CheeseIt’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
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Reviewed on Jan. 17, 2013 by carol1229
Great recipe-so easy to put together. I love the addition of broccoli to the mix too. I didn't have corn bread crackers, so I used crushed whole wheat crackers-they worked great.It's not one I'll make often because it's so rich and not very figure friendly, but when we're in the mood for a decadent mac and cheese? I'll be reaching for this recipe again.
Great recipe-so easy to put together. I love the addition of broccoli to the mix too. I didn't have corn bread crackers, so I used crushed whole wheat crackers-they worked great.
It's not one I'll make often because it's so rich and not very figure friendly, but when we're in the mood for a decadent mac and cheese? I'll be reaching for this recipe again.
Reviewed on Jan. 17, 2011 by LaChicaDeAyer
Excellent recipe- this will be my go-to anytime I want to make homemade mac & cheese. I used crushed Ritz crackers instead of cornbread crackers and it was delicious. For those that think it may be bland, sprinkle some red pepper flakes on. I always use them on any mac & cheese I eat.
Reviewed on Nov. 29, 2010 by di_reilly
This recipe looks appealing, but it exceeds a day's limit in saturated fat for just a 3/4 cup serving ! Fat free evaporated milk, reduced fat cheese and a trans fat free margarine can be used as acceptable substitutes.
Reviewed on Nov. 12, 2010 by 3152004703
This recipe turned out really well. I added 3 cups of ham in it. I couldn't find any cornbread flavored crackers so I used seasoned bread crumbs. I also didn't put in any salt because the ham had enough and I used Mrs. Dash onion seasoning instead of onion powder. I will be making this dish again for sure!
Reviewed on Oct. 29, 2010 by maramire
I do not use the broccoli. I add cheddar cheese and sharp cheddar. I also add Velveeta. Great and cheesier.
Reviewed on Oct. 11, 2010 by ellie_kat89
I love this recipe! It comes out creamy and satisfying. It can be a bit bland, but that's easily fixed by adding a little cubed ham, it really adds a lot to the dish.
Reviewed on Oct. 03, 2010 by momofmilliedog@yahoo.com
We made this last night and found it very, very bland.
Reviewed on Sep. 29, 2010 by Mrs. Peters
I didnt know what to make for dinner today, i needed something quick to make. Last minute i found this recipe, i made it and now its ready to pop in the oven. I looks like it will taste great !
Reviewed on Sep. 29, 2010 by ctmarsden
Made it last night and it was very good and easy!
Reviewed on Sep. 28, 2010 by kswilli
I have been looking for dish for baked Mac & Cheese for a long time. I left out the broccoli,since my husband doesn't care for it. He and my son raved on about how good it was. This is a keeper. Thank you so much
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