63 Ratings
  • 4 star values: 29
  • 5 star values: 23
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1

A quick to prepare casserole with broccoli and a flavorful cheese sauce. You will love the fact that you might already have all the ingredients needed for this recipe in your house.

Donna
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified

Directions

  • In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. Drain.

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  • Meanwhile, in a large saucepan melt butter or margarine. Stir in flour and milk and whisk until mixture boils and thickens. Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.

  • Add cooked broccoli and drained pasta to cheese sauce. Mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with grated Swiss cheese.

  • Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes. Let stand 10 minutes before serving.

Nutrition Facts

405 calories; 22.7 g total fat; 63 mg cholesterol; 1246 mg sodium. 32.1 g carbohydrates; 19.3 g protein; Full Nutrition


Reviews (46)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/12/2008
We have been making this recipe for a while now and I just had to post. This recipe is a keeper! The whole family absolutely loves it. The only change I make is to skip the garlic salt and add about 4 cloves of crushed garlic to the cheese sauce and increase the salt a bit. I cook the pasta and the broccoli in the same pot/water at the same time. While that's going on I've got the cheese sauce in another pan and while it is baking clean up goes quickly. Very glad to have found this winner of a recipe!
(63)

Most helpful critical review

Rating: 1 stars
01/18/2011
This has no taste to it at all. Will no make again.
(8)
63 Ratings
  • 4 star values: 29
  • 5 star values: 23
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
07/12/2008
We have been making this recipe for a while now and I just had to post. This recipe is a keeper! The whole family absolutely loves it. The only change I make is to skip the garlic salt and add about 4 cloves of crushed garlic to the cheese sauce and increase the salt a bit. I cook the pasta and the broccoli in the same pot/water at the same time. While that's going on I've got the cheese sauce in another pan and while it is baking clean up goes quickly. Very glad to have found this winner of a recipe!
(63)
Rating: 5 stars
05/04/2007
Very Rich & Tasty! I doubled the amount of pasta and added about 1/2 tsp. of prepared mustard for some extra tang. I also cooked the broccoli with the pasta and added an onion. I've made this a couple of times and will definitely make this again.
(30)
Rating: 5 stars
02/10/2008
this was so good!! and so easy! the sauce took like 5 mins max then i was waiting forr the noodles to cook so i had to keep stirring the sauce so i would wait a few mins after you get the noodles going to start the sauce.
(25)
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Rating: 4 stars
06/01/2010
This is a great tasting and easy to make dinner. I added one can of drained and quartered artichoke hearts. We add artichokes to everything this time it was perfect!
(13)
Rating: 3 stars
06/09/2005
This recipe was pretty good. It tasted like a frozen dinner ther's a lot to clean up and it isn't too healthy. On the other hand its very tasty! I suggest adding more veggies to counter act the unhealthyness; corn peas carrots and cauliflower go well. Young kids would love it and its a great way to get them to eat vegetables if you load the dish with more than broccoli(sauce covers their taste pretty well). And to make it a full dinner add some chicken. I was out of swiss so i sprinkled just a little bit of cheddar and bread crumbs on top. If you put too much it will cover the flavor of the sauce which is cheesy enough so it only adds unnessicary calories. The bread crumbs dry it out. I suggest not baking it it only drys it out and heats up the kitchen. I give it a 4 and my mom gives it a 3. I don't think it makes the cut to make again.
(12)
Rating: 5 stars
02/08/2010
Yummy! I made the recipie exactly as written and it turned out great. It's very fattening that's for sure! I will probably reduce the amount of butter I use next time and see how the dish turns out. Great side dish for a company meal. Will make again.
(11)
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Rating: 4 stars
02/16/2005
Very good but very cheesy. Next time I would add some boneless chicken breasts and more veggies but overall very good as is. Also the recipe calls for 1 tsp of salt and 1/2 tsp of garlic salt.. seemed like a lot of salt especially with all that cheese so I used a pinch of salt and subsituted garlic powder for the garlic salt and it was fine.
(10)
Rating: 5 stars
02/23/2011
Thought this was a pretty good mac and cheese and veggies recipe. I always forget to get my mise en place before I start the roux. Then I was scrambling to drain the broccoli as my roux was at a critical point. A few additions: thawed frozen spinach and a can of small white beans for some protein not from cheese. The beans practically melted into the cheese. Delish.
(10)
Rating: 3 stars
11/13/2003
We made this with about 3/4 lb of broccoli and about 2 cups of fresh spinach instead of the full amount of broccoli which we didn't have. Chopped up the spinach in the food processor and then added it to the mix. We also put bread crumbs on top which were great.
(9)