Cheese Bake Broccoli Carrots (Printable)
Broccoli and carrots in creamy cheddar, topped 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 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 melted butter
13 - 1/4 cup grated Parmesan cheese, optional
# How To Make It:
01 - Preheat oven to 350°F. Lightly grease a medium-sized baking dish with butter or nonstick spray.
02 - Steam or blanch broccoli florets and carrot slices for 3–4 minutes until just crisp-tender. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring constantly, for 1 minute to form a roux.
04 - Gradually whisk in milk until mixture is smooth and thickened, about 2–3 minutes. Remove pan from heat and stir in shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper until cheese is melted and sauce is creamy.
05 - Gently fold the drained broccoli and carrots into the cheese sauce until evenly coated. Transfer the mixture to the prepared baking dish and spread evenly.
06 - In a mixing bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese if using. Toss to coat evenly, then sprinkle mixture across the top of the casserole.
07 - Bake for 25–30 minutes until the topping is golden brown and the filling is bubbling. Let rest for 5 minutes before serving.
# Expert Suggestions:
01 -
- You get that velvety, creamy cheese pull with every bite, and barely any fuss in the making.
- It’s wildly versatile—the dish will wow vegetarians at your table but also plays nice as a hearty side for just about any dinner.
02 -
- If your vegetables are wet after blanching, the cheese sauce might slide off or the casserole could get soupy—so always pat them dry.
- That pinch of extra salt or a dusting of nutmeg can be your best friend when the cheese tastes a bit flat.
03 -
- Shred your own cheese—those pre-shredded blends are often coated in things that stop smooth melting.
- Layer some veggies underneath and a bit of cheese sauce on top for contrast in every bite.