broccoli & cheddar pasta bake

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.

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!

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Ingredients

• 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

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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.

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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

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