Cheese Bake Broccoli Carrots (Print Version)
Tender broccoli and sweet carrots in creamy cheddar sauce with a golden panko-Parmesan crust.
# What You'll Need:
→ Vegetables
01 - 2 cups broccoli florets, fresh or frozen
02 - 2 cups sliced carrots, 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 Steps:
01 - Preheat oven to 350°F (180°C). Lightly grease a medium baking dish.
02 - Steam or blanch broccoli florets and carrot slices for 3–4 minutes until just tender. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in milk, continue stirring until mixture thickens and is smooth. Remove from heat and add cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until cheese has fully melted and sauce is creamy.
05 - Gently fold steamed broccoli and carrots into cheese sauce. Transfer mixture to prepared baking dish, spreading evenly.
06 - In a mixing bowl, combine panko breadcrumbs, melted butter, and Parmesan if using. Sprinkle evenly over the casserole.
07 - Bake for 25–30 minutes until topping is golden and casserole is bubbling. Let rest 5 minutes before serving.
# Expert Tips:
01 -
- This bake turns basic veggies into something irresistibly cozy — like a little secret for anyone who thinks they don't love broccoli.
- I keep coming back to it because it's impossibly easy, and the leftovers always taste even better the next day.
02 -
- If you rush the sauce and don’t whisk constantly, it’ll turn lumpy instead of silky — I learned that on a busy Wednesday night.
- Letting the casserole sit after baking gives everything time to set and makes serving much easier — no more cheesy chaos on your plate.
03 -
- Measure out your ingredients before you start — once things move, it all goes fast.
- Let your veggies dry out after blanching, so your cheese sauce stays thick, not watery.