Cheese Bake Broccoli Carrots (Printable Version)
Tender broccoli and sweet carrots in creamy cheddar, topped with golden panko for a warm, comforting bake.
# 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 sharp cheddar cheese, shredded
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, to taste
10 - Black pepper, to taste
→ Topping
11 - 1/2 cup panko breadcrumbs
12 - 1 tablespoon butter, melted
13 - 1/4 cup Parmesan cheese, grated (optional)
# Method:
01 - Preheat oven to 350°F. Grease a medium-sized baking dish with butter or nonstick spray.
02 - Steam or blanch broccoli florets and carrot slices for 3 to 4 minutes until just tender. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring continually. Slowly add milk, whisking until mixture is smooth and begins to thicken.
04 - Remove saucepan from heat. Stir in shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until cheese is completely melted and sauce is smooth.
05 - Gently fold steamed broccoli and carrots into the cheese sauce, coating evenly. Transfer mixture into the prepared baking dish.
06 - In a small mixing bowl, combine panko breadcrumbs, melted butter, and optional grated Parmesan. Evenly sprinkle breadcrumb mixture over the casserole.
07 - Bake in the preheated oven for 25 to 30 minutes, or until the topping is golden brown and the edges are bubbling. Allow to rest 5 minutes before serving.
# Expert Tricks:
01 -
- There’s just something irresistible about crunchy-topped, oozy cheese pulls you’ll want in every bite.
- I keep coming back to this recipe because it’s effortless to throw together and uses humble staples hiding in the fridge.
02 -
- If your sauce is too thick or lumpy, just whisk in an extra splash of milk to smooth it out before adding the cheese.
- The difference between pale and golden topping is just a few minutes—keep an eye on it near the end for your perfect level of crunch.
03 -
- Freshly grating the cheddar and Parmesan makes the sauce smoother and more flavorful than using pre-shredded versions.
- Don’t rush the cheese sauce; making sure it’s completely off the heat before adding cheese prevents graininess.