Baked Broccoli with Macaroni and Cheese

Glenda Purvis

By
@photolady63

Basically a revved up macaroni and cheese, this is a super easy, versatile meatless recipe that can be served up as the entree or as a side dish. Depending on the herb you choose, this casserole can have an Italian or Mexican note. Switch out the cheeses to suit your palette or to clean out your fridge - I used cilantro because it was what we had! A crowd pleaser in our family.


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Rating:

Comments:

Serves:

4 as an entree, 6 as a side dish

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

8 oz
macaroni, dry
8 oz
fresh broccoli florets (about 2 bunches)
3 tsp
olive oil
1/3 c
fresh basil or cilantro
3 clove
garlic, minced
1/2 large
onion, chopped
1/2 large
red bell pepper, chopped
1 tsp
salt
5 oz
each shredded cheddar and mozzarella (set a little aside to sprinkle on top)
8 oz
cottage cheese
4 Tbsp
milk, about
1/3 c
sour cream
a good sprinkle of nutmeg

Directions Step-By-Step

1
Preheat oven to 350F.
2
Using a large saucepan or Dutch oven, put 2 tablespoons of salt into boiling water then add macaroni and broccoli. Cook until pasta is al dente, drain.
3
Meanwhile, saute onion and bell pepper in olive oil until onion is almost clear.
4
Add garlic and saute another 1 - 2 minutes, being careful garlic does not burn.
5
Place macaroni/broccoli mixture with vegetables in a buttered 3-quart casserole.
6
Stir together basil, cheeses, sour cream, milk and salt in a separate bowl until well combined. Fold into pasta/vegetable mixture. Sprinkle mozzarella over the top.
7
Bake, uncovered, in 350F oven for 30 - 35 minutes or until cheese is good and bubbly.
8
Enjoy!

About this Recipe