Broccoli Mac & Cheese Bake Recipe
- 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 (10 ounces) shredded cheddar cheese, divided
- 1/2 cup crushed cornbread-flavored crackers (about 6 crackers)
- 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 for 2 minutes or until thickened. Remove from the heat; stir in 2 cups cheese.
- Place half of the macaroni and broccoli in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese.
- Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Yield: 12 servings.
Reviews for Broccoli Mac & Cheese Bake(13)
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So easy to make and my kids ate all of it. I'll definitely be making this dish again.
I added 1/2 cup of Parmesan because I only had 2 cups of cheddar. I also added 1 plank of salmon (cooked and shredded). Instead of layering it, I mixed all the ingredients together. And I used garlic butter Keebler crackers. It turned out great!
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.
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.
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.
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