Baked Broccoli and Macaroni Casserole
A kid-approved casserole with tender macaroni, broccoli, and a golden cheese topping for effortless family dinners. This American-inspired kid-friendly recipe, ready in about 45 minutes, pairs elbow macaroni, broccoli, milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, cooked elbow macaroni
- 2 cups, chopped into small florets broccoli
- 1 cup milk
- 3 tbsp all-purpose flour
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp paprika
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F. In a saucepan, melt 2 tbsp butter over medium heat, then whisk in 3 tbsp flour to form a roux, cooking for 1 minute.
- Step 2: Gradually whisk in 1 cup milk until smooth, then stir in 1/2 tsp salt and 1/4 tsp paprika. Simmer for 3-4 minutes until thickened, then remove from heat.
- Step 3: In a greased baking dish, combine cooked elbow macaroni and chopped broccoli. Pour cheese sauce over the top, then sprinkle with 1 cup shredded cheddar cheese. Bake for 25 minutes until bubbly and golden on top.
