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Broccoli Mac & Cheese Bake

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

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.

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