Cheesy Broccoli Rotini Casserole

Cheesy Broccoli Rotini Casserole

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Cheesy Broccoli Rotini Casserole
Title
  • 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 Triangle Created with Sketch.
Prepare your ingredients:
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.
Start the sauce:
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.
Finish the sauce:
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.
Add the broccoli & cheese:
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.
Cook the pasta:
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.
Bake the casserole:
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!

Tips from Home Chefs

Cheesy Broccoli Rotini Casserole

Prepare your ingredients:
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.
Start the sauce:
Finish the sauce:
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.
Add the broccoli & cheese:
Cook the pasta:
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!
Bake the casserole:
Browse Steps
1 of 6