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Broccoli Mac & Cheese Bake

Name: Broccoli Mac & Cheese Bake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 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 shredded cheddar cheese, divided; 1/2 cup crushed cornbread-flavored crackers (about 6 crackers)

16 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 20 min.

Makes

12 servings

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

Broccoli Mac & Cheese Bake Recipe photo by Taste of Home

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

Directions

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 until thickened, about 2 minutes. Remove from the heat; stir in 2 cups cheese.
Place half of the macaroni and broccoli in a greased 13x9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese.
Bake, uncovered, at 375° until bubbly, 20-25 minutes.

Nutrition Facts

3/4 cup: 335 calories, 21g fat (12g saturated fat), 61mg cholesterol, 331mg sodium, 25g carbohydrate (7g sugars, 1g fiber), 13g protein.

Reviews

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Average Rating:

cbenne12
Sep 27, 2015
Very tasty! Will definitely make this again and again.
pajamaangel
Jan 29, 2015
This was fairly bland for sure. I don't think I'll make this again.
luigimon
Sep 20, 2014
This is pretty good! I used Ritz crackers. I'll make it again, but probably not for company. Good as a last minute thing. Usually have all of the ingredients on hand!
butt3rfly73
Dec 11, 2013
So easy to make and my kids ate all of it. I'll definitely be making this dish again.
Akaia23
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!
carol1229
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.
ejshellabarger
Apr 26, 2012
No comment left
LaChicaDeAyer
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.
di_reilly
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.
jervic
Nov 19, 2010
No comment left