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There’s nothing better than coming home to a warm and bubbly casserole and sitting down to a delicious meal–finally being able to relax after a long day. For those days when you just want to indulge in some comfort food, try this spruced up recipe that has all the flavors you love, plus a few new ones to keep things interesting!

This Mac ‘n’ Cheese casserole is rich and creamy and hits the nail on the head with every bite. To add a little extra nutrition, we threw in some fresh broccoli florets and pine nuts to create some tasty crunch! We promise, despite the somewhat-changed appearance of this meal, your family, kids and adults alike, will go crazy for it and so will you!

Macaroni And Broccoli Casserole

Serves 8


  • 1 pound elbow macaroni
  • 1 (12 oz.) can evaporated milk
  • 6 cups fresh broccoli florets
  • 2 cups cheddar cheese, grated
  • 1 1/2 cups heavy cream
  • 1/2 cup (1 stick) butter
  • 1/3 cup toasted breadcrumbs
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 3 tablespoons pine nuts
  • kosher salt and freshly ground pepper, to taste
  • Parmesan cheese, garnish


  1. Preheat oven to 350 F and lightly grease a 9×13-inch baking dish.
  2. Bring a large pot of salted water to boil and cook macaroni according to package directions, or until al dente. Add broccoli to the boiling water for the last 3-4 minutes of cooking.
  3. Drain and set aside.
  4. Melt butter in a large saucepan over medium-high heat. Stir in flour to create a smooth and thick roux, then add garlic and onion powder, garlic salt and pepper.
  5. While stirring continuously, slowly pour in evaporated milk and heavy cream.
  6. Bring mixture to a boil and cook until thickened, then remove from heat and stir in cheese.
  7. Taste and adjust seasoning, if necessary.
  8. Pour 1/2 of pasta and broccoli into casserole dish and cover with 1/2 of cheese sauce. Repeat with remaining pasta and sauce, making sure to evenly coat all pasta.
  9. Top with Parmesan cheese, pine nuts, and breadcrumbs, place in oven and bake for about 30 minutes, or until sauce is bubbly and pine nuts toasted.

    Optional: make your own breadcrumbs by tearing up 1/3 loaf of crust bread into small pieces. Drizzle with butter, salt and pepper, and place under the broiler for 3-5 minutes, tossing in between, or until evenly toasted.

Recipe adapted from Taste Of Home

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