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Broccoli Mac & Cheese Bake Recipe
Broccoli Mac & Cheese Bake Recipe photo by Taste of Home

Broccoli Mac & Cheese Bake Recipe

Read Reviews (13)
4.12 13
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 12 servings

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 (10 ounces) shredded cheddar cheese, divided
  • 1/2 cup crushed cornbread-flavored crackers (about 6 crackers)

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.

Directions

  1. Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain.
  2. 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.
  3. 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.
  4. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Yield: 12 servings.
Originally published as Broccoli Mac & Cheese Bake in Country December/January 2010, p51

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.

Reviews for Broccoli Mac & Cheese Bake(13)

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Dec. 11, 2013

So easy to make and my kids ate all of it. I'll definitely be making this dish again.

MY REVIEW
Reviewed Dec. 3, 2013

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!

MY REVIEW
Reviewed Jan. 17, 2013

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.

MY REVIEW
Reviewed Jan. 17, 2011

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.

MY REVIEW
Reviewed Nov. 29, 2010

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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