baked broccoli with macaroni and cheese

★★★★★ 1
a recipe by
Glenda Purvis
Colfax, CA

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.

Blue Ribbon Recipe

What a unique macaroni and cheese. We loved the option to use cilantro, so we went with that. It gave it such a unique flavor. We love the added texture and flavor from the broccoli. The cottage cheese and sour cream made this extra creamy and the cheese gave it that signature ooey gooey goodness. A great way to sneak some veggies into dinner.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 4 as an entree, 6 as a side dish
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For baked broccoli with macaroni and cheese

  • 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 lg
    onion, chopped
  • 1/2 lg
    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

How To Make baked broccoli with macaroni and cheese

  • 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. Enjoy!
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