Broccoli Cheddar Pasta Bake

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Everything you love about broccoli cheddar soup is piled into this cozy broccoli cheddar pasta bake! Ready in less than an hour and sure to become a regular on any dinner rotation.

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 419kcal

Ingredients

3 cups broccoli florets
3 tablespoons unsalted butter
1 medium shallot, minced
3 medium cloves garlic, minced
3 tablespoons all-purpose flour
1 cup chicken broth
1-1/4 cups 2% or skim milk
2 tablespoons heavy whipping cream
1-1/2 cups shredded cheddar jack cheese, divided
1 cup shredded carrot
Salt and pepper to taste
12 oz pasta (rigatoni, penne, etc) cooked according to package instructions
1/2 cup panko breadcrumbs

Instructions

Preheat oven to 400F. Lightly grease a 9x13 baking dish. Set aside.
Place broccoli in a steamer basket set above simmering water. Steam broccoli 3-5 minutes until crisp-tender. Immediately plunge broccoli in ice water to cool quickly and drain. Set aside for a moment.
In a large saucepan, melt butter over medium heat. Add shallot and saute until tender. Whisk in garlic and flour and cook 2-3 minutes until flour is golden-brown.
Slowly begin drizzling in chicken broth, milk, and heavy whipping cream until sauce is smooth. Bring sauce to a low simmer and cook until thickened. Remove from heat and stir in 1 cup shredded cheddar, carrots, broccoli, and pasta until evenly coated. Season pasta with salt and pepper to taste.
Scrape pasta into prepared baking dish and sprinkle remaining 1/2 cup cheddar and breadcrumbs over top. Bake pasta at 400F 25-30 minutes until pasta is bubbly and topping is golden-brown. Serve pasta warm and enjoy!

Notes

Storing Instructions

Store pasta in refrigerator up to 6 days.

Nutrition