Homemade Mac And Cheese Casserole
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
43
Spice
56
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cups
Broccoli Floret (fresh)1 medium
Onion (chopped)3 cloves
Garlic (minced)4 tbsps
Butter (divided)2 tbsps
All-Purpose Flour1 tsp
Salt1 tsp
Ground Black Pepper2.5 cups
MilkDirections:
1
Preheat oven to 350 degrees F
2
Line a 2-quart casserole dish with Reynolds Wrap(R) Pan Lining Paper, parchment side up
3
No need to grease dish
4
Cook the pasta in a large saucepan according to the package directions, adding the broccoli for the last 3 minutes of cooking
5
Drain
6
Return to the saucepan and set aside
7
Cook the onion and garlic in 2 tablespoons hot butter in a large skillet 5 to 7 minutes or until tender
8
Stir in flour, salt, and black pepper
9
Add the milk all at once
10
Cook and stir over medium heat until slightly thickened and bubbly
11
Add cheddar cheese and cream cheese, stirring until melted
12
Pour cheese sauce over the pasta and broccoli and stir until well combined
13
Melt the remaining 2 tablespoons butter and mix with the bread crumbs in a small bowl
14
Transfer the pasta mixture to the prepared casserole dish
15
Top with the buttery bread crumbs
16
Bake, uncovered, about 25 minutes or until bubbly and internal temperature is 165 degrees F
17
Let stand for 10 minutes before serving