Cheese Bake Broccoli and Carrots (Printable)
Broccoli and carrots in creamy cheddar with a golden panko-Parmesan crust; ready in under an hour.
# What You Need:
→ Vegetables
01 - 2 cups broccoli florets, fresh or frozen
02 - 2 cups carrots, sliced, fresh or frozen
→ Cheese Sauce
03 - 2 cups shredded cheddar cheese
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1 cup whole milk
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - Salt and black pepper, to taste
→ Topping
10 - 1/2 cup panko breadcrumbs
11 - 1 tablespoon melted unsalted butter
12 - 1/4 cup grated Parmesan cheese, optional
# Steps:
01 - Preheat the oven to 350°F. Grease a medium baking dish with butter or nonstick spray.
02 - Steam or blanch broccoli florets and carrot slices for 3-4 minutes until just tender. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in milk and cook until mixture thickens and becomes smooth.
04 - Remove saucepan from heat. Stir in shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until cheese is fully melted and sauce is creamy.
05 - Gently fold broccoli and carrots into the cheese sauce until vegetables are evenly coated. Transfer mixture to the prepared baking dish.
06 - In a mixing bowl, combine panko breadcrumbs, melted butter, and Parmesan if using. Sprinkle topping evenly over the vegetable and cheese mixture.
07 - Bake for 25-30 minutes until the top is golden brown and bubbling. Allow casserole to rest for 5 minutes before serving.
# Expert Advice:
01 -
- The way the cheese bubbles up around the edges is a secret treat for everyone who loves those crispy bits.
- It only takes one baking dish, and you can sneak in any veggies you have without raising suspicions.
02 -
- Using too much liquid in the sauce once made mine soupy—thicken until it clings before adding veggies.
- Mingling the panko with butter is what keeps the topping shatteringly crisp; don’t skip it.
03 -
- Slicing carrots extra thin ensures they finish perfectly tender in the bake.
- Brushing the top with a little more melted butter halfway through baking adds another layer of golden color.