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Broccoli Mac & Cheese Bake


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  • 3 Cups Elbow Macaroni, uncooked
  • 4 Cups Fresh Broccoli Florets
  • 1/2 Cup Butter, cubed
  • 3 Tbs. Flour
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. Salt
  • 2 Cans (12 oz. each) Evaporated Milk
  • 2 1/2 Cups Sharp Cheddar Cheese, shredded
  • 1/2 Cup Crushed Cornbread Flavored Crackers



Step 1

Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain. In a large saucepan, melt butter. Stir in flour, garlic powder, onion powder, salt and pepper until smooth. Gradually stir in evaporated milk. Bring to a boil; cook and stir for 2 minuted or until thickened. Remove from heat; stir in 2 cups cheese. Place half the macaroni and broccoli in a greased 9 x 13 inch baking dish. Top with half the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese. Bake uncovered at 375 degrees for 20-25 minutes or until bubbly.

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