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broccoli & cheddar pasta bake

20 · Dec 30, 2019 · 4 Comments

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this broccoli & cheddar pasta bake takes the amazing flavor of your favorite broccoli cheddar soup and combines it with pasta for an easy weeknight meal that even kids will gobble up!

I love a good pasta bake.

It’s simple, inexpensive and a great way to get a bunch of different elements all into one dish.

The other day while I was at the grocery store I noticed a frozen Amy’s broccoli & cheddar meal and suddenly I couldn’t get the idea of re-creating this dish at home out of my head.

I love broccoli & cheddar soup this time of year – it’s so comforting. So what could be better than taking those flavors and combining them in a delicious pasta dish?

Not much, I gotta tell you. Especially when said dish comes together in about 30 minutes time.

It’s creamy, cheesy and loaded with fiber. I love the depth of flavor the broccoli adds, but honestly any veggie you have on hand can be tossed in and it will be delicious.

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broccoli & cheddar pasta bake // cait's plate

broccoli & cheddar pasta bake

★★★★★ 5 from 1 reviews
  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6–8 servings 1x
  • Category: dinner
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Description

this broccoli & cheddar pasta bake takes the amazing flavor of your favorite broccoli cheddar soup and combines it with pasta for an easy weeknight meal that even kids will gobble up!


Ingredients

Scale
  • 1 lb. whole wheat pasta (shells, rotini or penne)
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1/4 – 1/2 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 2 –3 cups whole milk (more as needed for desired consistency)
  • 4 cups cheddar cheese, shredded (see note)
  • 2–3 cups broccoli florets, cooked
  • Salt & pepper, to taste
  • 1 cup panko breadcrumbs
  • Optional (as needed): arrowroot powder or cornstarch for thickening, fresh parsley for garnish

Instructions

  1. Preheat oven to 375 degrees F and grease a 9×13 inch baking dish with cooking spray.
  2. Bring a large pot of water to a boil.  Add a hefty pinch of salt and a drizzle of olive oil followed by pasta.  Cook according to package instructions, or until al dente.
  3. Meanwhile, cook broccoli according to preference (steamed, boiled, roasted)
  4. Melt 2 tablespoons butter in a large (4-quart) pot and add garlic and shallot, whisking to combine.  Cook for 1-2 minutes or until fragrant.
  5. Whisk in flour and nutmeg, cooking for ~1 minute while continuously whisking.
  6. Slowly whisk in milk until slightly thickened. Add arrowroot or cornstarch 1 tablespoons at a time as needed to thicken.
  7. Remove from heat and add cheese, stirring until it’s melted.  Add salt & pepper as desired.
  8. Stir in cooked pasta and cooked broccoli.  Add mixture to prepared baking sheet.
  9. In a separate bowl, melt 1-2 tablespoons butter and add breadcrumbs, mixing well.  Spread evenly over the top of the pasta and bake for 25-30 minutes or until just browned.  If breadcrumbs are resistant to browning, place under the broiler for 1-2 minutes (watching closing to ensure they don’t burn!).
  10. Allow to cool for 10 minutes, then serve.

Notes

  • Pasta will keep in an airtight container in the fridge for up to 5 days.
  • Don’t buy pre-shredded cheese as it has anti-caking agents that prevent it from melting well.

Keywords: dinner, pasta, broccoli and cheese, vegetarian

Did you make this recipe?

Tag @caitsplate on Instagram and hashtag it #caitsplate

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Reader Interactions

Comments

  1. Tiffany says

    Dec. 30th, 2019 at 4:17 pm

    What am I missing? How is it five minutes of prep time if you can’t buy pre-shredded cheese. Any tips for this? What kind of cheese should I buy?

    Reply
    • Cait says

      Dec. 30th, 2019 at 9:15 pm

      Hi Tiffany! It takes me about 1 minute to shred my cheese using a standard cheese grater. I just buy a block of cheddar from my local grocery store 🙂

      That said, you absolutely CAN use pre-shredded cheese, it just doesn’t melt quite as gooey as the block cheese that you shred on your own.

      Reply
  2. Hannah says

    Jan. 26th, 2020 at 9:25 am

    Loved this — my toddler gobbled up the broccoli! Quick and easy and makes great leftovers for lunch.

    ★★★★★

    Reply
    • Cait says

      Jan. 26th, 2020 at 2:58 pm

      yay! thank you so much for letting me know! i’m so glad to hear that 🙂

      Reply

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