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broccoli & cheddar pasta bake // cait's plate

broccoli & cheddar pasta bake

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 servings 1x
  • Category: dinner


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!


  • 1 lb. whole wheat pasta (shells, rotini or penne)
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1/41/2 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 23 cups whole milk (more as needed for desired consistency)
  • 4 cups cheddar cheese, shredded (see note)
  • 23 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


  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.


  • 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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