Roasted Broccoli and Cheddar Pasta Bake

• 12 oz penne pasta
• 2 cups broccoli florets
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 2 tbsp olive oil
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss broccoli with olive oil, salt, and pepper; roast on a baking sheet for 15 minutes.
3. 3 Cook pasta according to package instructions; drain.
4. 4 In a saucepan, melt butter over medium heat. Whisk in flour to make a roux.
5. 5 Gradually add milk, whisking constantly until thickened.
6. 6 Remove from heat and stir in 1 1/2 cups cheddar cheese until melted.
7. 7 Combine pasta, cheese sauce, and roasted broccoli in a greased baking dish.
8. 8 Sprinkle remaining cheese and breadcrumbs over the top.
9. 9 Bake uncovered for 20 minutes or until bubbly and golden.
10. 10 Let stand 5 minutes before serving.

Equipment

• Baking sheet
• Casserole dish
• Saucepan

Variations

• Add cooked chicken or crispy bacon for extra protein.

Substitutions

• Use whole wheat penne for a heartier option.
• Substitute milk with almond milk for a lighter version.

Pairings

• Serve with a crisp Chardonnay or a light lager.

Nutrition

Tips

• For extra flavor, toast the breadcrumbs in a dry skillet before topping the bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave or oven until hot.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered with foil for 30 minutes, then uncover and bake another 10 minutes.

Serving Suggestions

• Pairs well with a simple green salad or garlic bread.

FAQ