Cheese Bake: Broccoli and Carrots (Printable)
Broccoli and carrots smothered in creamy cheddar sauce, finished with a golden panko-Parmesan crust.
# What You’ll 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 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, to taste
10 - Black pepper, to taste
→ Topping
11 - 1/2 cup panko breadcrumbs
12 - 1 tablespoon melted butter
13 - 1/4 cup grated Parmesan cheese (optional)
# How-to Steps:
01 - Preheat oven to 350°F. Lightly grease a medium baking dish.
02 - Steam or blanch broccoli florets and carrot slices for 3 to 4 minutes until just tender. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in milk until mixture is smooth and begins to thicken. Remove saucepan from heat and stir in cheddar cheese, garlic powder, onion powder, salt, and pepper. Continue mixing until cheese is completely melted and sauce is creamy.
05 - Fold the steamed broccoli and carrots into the cheese sauce, coating all pieces evenly. Transfer the mixture to the prepared baking dish.
06 - In a small mixing bowl, combine panko breadcrumbs, melted butter, and grated Parmesan if using. Sprinkle mixture evenly over the vegetables.
07 - Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is bubbling. Allow to rest for 5 minutes before serving.
# Expert Advice:
01 -
- The golden panko crumb topping has just the right crunch–no bland casserole here.
- It’s a fuss-free way to turn classic veggies into everyone’s favorite side (or even a main–I won’t judge).
02 -
- I once skipped draining the veggies fully and ended up with a watery bottom layer–don’t make my mistake.
- Using freshly grated cheese instead of pre-shredded makes the sauce luscious and extra melty–I never go back if I have five extra minutes.
03 -
- Panko works better than traditional breadcrumbs for crunch–I learned this after many limp attempts.
- Always taste and adjust the sauce before mixing in veggies; a little punch of pepper can make all the difference.