Broccoli Macaroni and Cheese Casserole

Broccoli, Macaroni, and Cheese Casserole

An easy, tasty dish that’s great for sneaking in veggies for kids. This recipe makes 4 to 6 servings


  • 6 cups water
  • 1 teaspoon salt
  • 2 cups uncooked elbow macaroni
  • 8 ounces shredded cheddar cheese
  • 4 ounces shredded mozzarella cheese
  • 1/4 cup (1/2 stick) butter
  • 1 cup milk
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, beaten
  • 2 cups cooked chopped broccoli (fresh or frozen, thawed)


  • Preheat the oven to 400°F. Grease a 2-quart casserole dish. In a 6-quart pot, bring the water and salt to a boil. Add the macaroni and cook for 7 minutes, stirring occasionally. Drain.
  • Return the pasta to the pot, add the Cheddar and mozzarella cheeses and butter, and stir until the cheeses and butter melt.
  • Stir in the milk, seasoned salt, garlic salt, and black pepper. Stir in the eggs and the broccoli. Spoon into the prepared casserole dish.
  • Bake for 30 to 40 minutes or until the top is browned.

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