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Tossing vegetables with mac and cheese is the easiest way to get your family’s broccoli haters to scarf down their veggies.  Slideshow:  More Casserole Recipes 

September 2014


Credit: © Ian Knauer

Recipe Summary test

25 mins
50 mins
6 to 8


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 475°F.

  • Cook the pasta in a large pot of boiling salted water until al dente. Add the broccoli to the pasta cooking water after the pasta has cooked 6 minutes. When the pasta is al dente and the broccoli is crisp tender drain the pasta and broccoli.

  • In a medium saucepan, melt 2 tablespoons of the butter over medium high heat until hot. Stir in the flour and cook, stirring, 2 minutes. Whisk in the milk in a steady stream and bring to a boil, whisking. Boil the milk sauce until slightly thickened, about 5 minutes. Stir in the cheddar, 1 teaspoon salt and 1/2 teaspoon pepper. Toss the sauce with the pasta and broccoli and place in a 13-by-9-inch square baking dish.

  • In a small heavy skillet, melt the remaining 1 tablespoon butter over low heat then toss the breadcrumbs in the butter. Sprinkle the breadcrumbs over the gratin.

  • Bake the gratin until the breadcrumbs are golden and the cheese sauce is bubbling around the edges of the dish, about 25 minutes. Let cool slightly, then serve.