Baked Cheddar Broccoli Noodle Casserole is a comforting, family-friendly dish that combines pasta, broccoli, and a creamy cheddar cheese sauce, all baked under a golden topping. It’s essentially a variation of mac and cheese with broccoli added.
Basic Ingredients
The Base
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Noodles – egg noodles are traditional, but penne, rotini, or elbow macaroni work too
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Broccoli – fresh or frozen florets (steamed or blanched first)
The Sauce
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Butter and flour – for a roux
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Milk or cream – whole milk gives the creamiest result
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Cheddar cheese – sharp or extra-sharp for the best flavor
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Seasonings – salt, pepper, garlic powder, mustard powder (optional but enhances cheese flavor)
Optional Add-ins
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Cooked chicken or ham
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Breadcrumbs or crushed crackers for topping
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Parmesan for the top
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Sour cream or cream cheese for tang
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Onion or mushrooms
Basic Recipe
Ingredients:
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12 oz egg noodles
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4 cups broccoli florets
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3 tbsp butter
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3 tbsp flour
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2 cups milk
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2 cups shredded sharp cheddar
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½ tsp garlic powder
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½ tsp mustard powder (optional)
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Salt and pepper to taste
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½ cup breadcrumbs mixed with 2 tbsp melted butter (for topping)
Method:
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Cook noodles – boil until just shy of al dente; drain.
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Blanch broccoli – steam or boil for 2–3 minutes; drain well.
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Make sauce – melt butter, whisk in flour, cook 1 minute. Gradually whisk in milk. Simmer until thickened.
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Add cheese – off heat, stir in cheddar and seasonings until smooth.
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Combine – mix noodles, broccoli, and sauce in a baking dish.
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Top – sprinkle with buttered breadcrumbs.
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Bake – 350°F (175°C) for 25–30 minutes until bubbly and golden.
Tips
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Don’t overcook the noodles – they’ll continue cooking in the oven.
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Drain broccoli well – excess water makes the casserole runny.
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Grate your own cheese – pre-shredded cheese has anti-caking agents that can make the sauce grainy.
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Make ahead – assemble up to a day ahead, refrigerate, and add 10 minutes to baking time.
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Freezer-friendly – freeze before baking; thaw overnight before cooking.
Variations
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Chicken cheddar broccoli casserole – add 2 cups cooked, shredded chicken
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Tuna version – add a can of drained tuna
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Spicy – add cayenne or diced jalapeños
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Low-carb – swap noodles for cauliflower rice
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Crunchy topping – use crushed Ritz crackers or panko instead of breadcrumbs
Serving Ideas
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Side salad or steamed green beans
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Garlic bread
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Great as a potluck dish or make-ahead weeknight dinner
Want a specific variation (chicken, tuna, gluten-free, slow cooker) or a lighter/healthier version? Let me know!