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Broccoli Mac & Cheese Bake

My husband made a version of this casserole for me on our first date. Over the 11 years we’ve been married, we’ve made several changes to the ingredients and now it’s even better than the original. —Lisa DeMarsh, Mount Solon, Virginia
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    12 servings


  • 3 cups uncooked elbow macaroni
  • 4 cups fresh broccoli florets
  • 1/2 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 cans (12 ounces each) evaporated milk
  • 2-1/2 cups shredded cheddar cheese, divided
  • 1/2 cup crushed cornbread-flavored crackers (about 6 crackers)


  • Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain.
  • In a large saucepan, melt butter. Stir in the flour, garlic powder, onion powder, pepper and salt until smooth; gradually stir in evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in 2 cups cheese.
  • Place half of the macaroni and broccoli in a greased 13x9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese.
  • Bake, uncovered, at 375° until bubbly, 20-25 minutes.
Nutrition Facts
3/4 cup: 335 calories, 21g fat (12g saturated fat), 61mg cholesterol, 331mg sodium, 25g carbohydrate (7g sugars, 1g fiber), 13g protein.

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Average Rating:
  • cbenne12
    Sep 27, 2015

    Very tasty! Will definitely make this again and again.

  • pajamaangel
    Jan 29, 2015

    This was fairly bland for sure. I don't think I'll make this again.

  • luigimon
    Sep 20, 2014

    This is pretty good! I used Ritz crackers. I'll make it again, but probably not for company. Good as a last minute thing. Usually have all of the ingredients on hand!

  • butt3rfly73
    Dec 11, 2013

    So easy to make and my kids ate all of it. I'll definitely be making this dish again.

  • Akaia23
    Dec 3, 2013

    I added 1/2 cup of Parmesan because I only had 2 cups of cheddar. I also added 1 plank of salmon (cooked and shredded). Instead of layering it, I mixed all the ingredients together. And I used garlic butter Keebler crackers. It turned out great!

  • carol1229
    Jan 17, 2013

    Great recipe-so easy to put together. I love the addition of broccoli to the mix too. I didn't have corn bread crackers, so I used crushed whole wheat crackers-they worked great.It's not one I'll make often because it's so rich and not very figure friendly, but when we're in the mood for a decadent mac and cheese? I'll be reaching for this recipe again.

  • ejshellabarger
    Apr 26, 2012

    No comment left

  • LaChicaDeAyer
    Jan 17, 2011

    Excellent recipe- this will be my go-to anytime I want to make homemade mac & cheese. I used crushed Ritz crackers instead of cornbread crackers and it was delicious. For those that think it may be bland, sprinkle some red pepper flakes on. I always use them on any mac & cheese I eat.

  • di_reilly
    Nov 29, 2010

    This recipe looks appealing, but it exceeds a day's limit in saturated fat for just a 3/4 cup serving ! Fat free evaporated milk, reduced fat cheese and a trans fat free margarine can be used as acceptable substitutes.

  • jervic
    Nov 19, 2010

    No comment left