Cheesy Broccoli Rotini Casserole

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From the Test Kitchen

Early fall is broccoli season and the perfect time to make a satisfying and comforting dinner like mac and cheese. This tasty iteration with whole grain rotini pasta, Danish Gouda cheese, and a crispy crumb topping will no doubt become you preferred way to enjoy broccoli. We couldn’t resist digging right in, but letting the casserole sit for a few minutes after baking helps it set to the perfect consistency.

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Nutrition

PER SERVING
Calories

Cals (est.)

fresh

ingredients

2 cloves Garlic
2 oz Gouda Cheese
1 head Broccoli
2 cups 1% Milk
3 Tbsps All-Purpose Flour
2 Tbsps Butter
6 oz Whole Grain Rotini Pasta
½ cup Panko Breadcrumbs
¼ cup Grated Parmesan Cheese

step-by-step

instructions

Cook Along

1 Prepare your ingredients:

Preheat the oven 425°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Grate the Gouda cheese. Cut the broccoli into very small florets, and small dice the stem portion.

2 Start the sauce:

Drizzle a little olive oil into a medium pot. Add the butter and heat the pot on medium until the butter melts. Add the garlic and cook about 30 seconds, or until fragrant, stirring. Sprinkle the flour into the melted butter and stir about 1 minute, or until golden.

3 Finish the sauce:

Gradually whisk in the milk until combined. Bring the mixture to a boil, then reduce the heat to low and simmer 3 to 4 minutes, or until thickened, whisking constantly.

4 Add the broccoli & cheese:

Add the broccoli and cook 2 to 3 minutes, or until bright green. Add the Gouda and Parmesan cheeses and stir until melted. Season with salt to taste.

5 Cook the pasta:

While the sauce simmers, add the rotini to the boiling water. Cook 8 to 10 minutes, or until about 80% cooked through. Drain, reserve a little of the cooking water, and transfer the pasta to the pot with the sauce. If the sauce seems too thick after adding the sauce, add up to ½ cup of the pasta cooking water to thin it out slightly.

6 Bake the casserole:

Transfer the rotini and broccoli mixture to a medium baking dish. Add the panko to a small bowl. Drizzle the crumbs with a little olive oil, and toss to moisten the crumbs slightly. Top the casserole with the moistened crumbs. Bake 6 to 8 minutes, or until golden brown on top. Let stand for about 2 minutes before eating. Enjoy!