Cheese Bake: Broccoli and Carrots (Print View)
Tender broccoli and carrots in creamy cheddar with a crunchy panko topping for a golden, comforting bake.
# 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 and freshly ground black pepper, to taste
→ Topping
10 - 1/2 cup panko breadcrumbs
11 - 1 tablespoon melted butter
12 - 1/4 cup grated Parmesan cheese (optional)
# Method:
01 - Preheat oven to 350°F (180°C). Grease a medium baking dish with butter or nonstick spray.
02 - Steam or blanch broccoli florets and carrot slices in simmering water for 3 to 4 minutes until just tender. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute until smooth and bubbling. Gradually add milk, whisking constantly, until sauce thickens.
04 - Remove saucepan from heat. Stir in shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until cheese is fully melted and sauce is creamy.
05 - Gently fold drained broccoli and carrots into the cheese sauce until vegetables are evenly coated. Transfer mixture to the prepared baking dish.
06 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan. Sprinkle evenly over the vegetable mixture in the baking dish.
07 - Bake for 25 to 30 minutes until the topping is golden brown and the casserole is bubbling. Allow to rest 5 minutes before serving.
# Insider Tips:
01 -
- This is the secret way I finally got everyone around the table to eat their veggies without a single complaint.
- It comes together quickly with stuff you probably already have, yet tastes like something special enough for a holiday side dish.
02 -
- If you skip pre-cooking the veggies, you’ll end up with crunchy carrots hiding under that luscious cheese—blanching is not optional.
- Swapping Cheddar for Gruyère made this surprisingly more grown-up and got rave reviews at our last potluck.
03 -
- Always let the sauce thicken properly before adding cheese, or it can split and feel gritty.
- Mixing a dab of Dijon mustard into your cheese sauce gives it a little spark that people can’t quite place but always love.