Savory Broccoli Bake

Savory broccoli bake is a casserole of broccoli, pasta, and cheese bound together with a creamy sauce and baked until the top browns. It is comfort food that comes together quickly and holds together when sliced because the pasta absorbs the sauce as it bakes.

Ingredients for Savory Broccoli Bake

Broccoli makes up most of the dish, staying tender and never mushy when you blanch it first. Elbow pasta gives structure and soaks up sauce without turning to mush if you cook it just short of tender. Butter and all-purpose flour make a roux that thickens the sauce without lumps. Whole milk and chicken broth create a savory liquid base, while sharp cheddar cheese adds flavor and helps the sauce coat the pasta evenly. Salt, black pepper, and garlic powder season throughout. Panko breadcrumbs mixed with melted butter and parmesan cheese brown on top and give the casserole a crisp finish.

Why This Savory Broccoli Bake Works

Blanching the broccoli before it goes into the casserole cooks it partway so it finishes tender in the oven without turning soft and gray. Cooking the pasta until just barely tender means it will absorb sauce without splitting or turning to paste as the casserole bakes.

The sauce starts as a roux, which means the flour cooks in butter before the milk goes in. This stops lumps from forming and lets the sauce come together smooth and glossy. The cheddar melts into the hot sauce, coating every piece of pasta and broccoli.

Baking covered keeps the casserole moist and the pasta from drying out. Uncovering it at the end lets the breadcrumb topping brown and crisp. The whole dish stays intact when you cut and serve it because the pasta and broccoli are held together by set sauce.

Mistakes To Avoid

Blanching the broccoli too long turns it olive green and mushy. Boil it for 2 to 3 minutes only, until it turns bright green and a fork goes through the stem with a little resistance. Shock it in ice water right away to stop the cooking.

Cooking the pasta all the way to tender before baking means it will be soft mush by the time the casserole is done. Cook it one minute less than the box says, then drain it and set it aside. It will finish cooking in the oven.

Using pre-shredded cheddar makes the sauce grainy because of the starch coating on the cheese. Grate the cheese from a block with a box grater so the sauce stays smooth and creamy.

Skipping the rest after baking means the casserole will fall apart when you cut it because the sauce is still too hot and loose. Let it sit for 5 minutes and the sauce will set just enough to hold the pasta and broccoli together.

As an Amazon Associate, we earn from qualifying purchases.

Ingredients

• 1 pound fresh broccoli florets
• 8 ounces elbow pasta
• 3 tablespoons butter
• 3 tablespoons all-purpose flour (24 grams)
• 1 1/2 cups whole milk
• 1 cup chicken broth
• 2 cups sharp cheddar cheese, grated from a block (about 8 ounces)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted
• 1/4 cup grated parmesan cheese

Step-by-step Instructions

1. Heat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
2. Add broccoli florets to the boiling water and cook for 2 to 3 minutes, until bright green and a fork pierces the stem with slight resistance. Drain and transfer to ice water, then drain again and set aside.
3. Add pasta to the same pot of boiling water and cook for 1 minute less than the box says, until just barely tender. Drain and set aside.
4. Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, stirring, for 1 to 2 minutes, until it smells toasted and no lumps remain.
5. Pour in milk and broth slowly, stirring constantly, until the sauce is smooth. Bring to a simmer over medium heat and cook, stirring often, for 3 to 4 minutes, until thickened enough to coat a spoon.
6. Remove from heat and stir in grated cheddar cheese, salt, pepper, and garlic powder until the cheese melts and the sauce is smooth.
7. Combine drained pasta and broccoli in a 9×13 baking pan. Pour the sauce over and stir until everything is coated. Smooth the top.
8. Mix panko breadcrumbs with 2 tablespoons melted butter and parmesan cheese in a small bowl. Sprinkle evenly over the casserole.
9. Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for 15 to 20 minutes more, until the topping is golden brown and the casserole bubbles at the edges. Check the center with an instant-read thermometer; it should read 165°F (74°C).
10. Let rest for 5 minutes before serving.