Cheese Bake Broccoli Carrots (Printable Version)
Cheesy baked broccoli and carrots in a creamy cheddar sauce with a crunchy panko top.
# 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 Make It:
01 - Preheat oven to 350°F (180°C). Coat a medium-sized baking dish with nonstick spray or butter.
02 - Steam or blanch broccoli florets and carrot slices for 3 to 4 minutes until just tender. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt the butter. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth. Cook until thickened, about 2 to 3 minutes.
04 - Remove saucepan from heat. Fold in shredded cheddar, garlic powder, onion powder, salt, and pepper. Stir until cheese is completely melted and sauce is creamy.
05 - Gently fold the blanched broccoli and carrots into the cheese sauce, ensuring even distribution. Transfer the mixture to the prepared baking dish and spread in an even layer.
06 - In a mixing bowl, combine panko breadcrumbs, melted butter, and grated Parmesan if using. Sprinkle the topping evenly over the vegetable-cheese mixture.
07 - Bake for 25 to 30 minutes until the top is golden brown and bubbling. Remove from oven and let rest for 5 minutes before serving.
# Expert Suggestions:
01 -
- With only one pan and a handful of pantry staples, this comes together with little fuss, but never feels basic.
- It’s the kind of dish that disappears fast at the table and gets rave reviews even from picky eaters.
02 -
- One time I rushed and added the cheese while the sauce was too hot, and it turned grainy—always take it off the heat first.
- Letting the casserole rest after baking lets everything come together and makes serving so much easier.
03 -
- Don’t skip the resting time after baking—it firms up beautifully and cuts cleaner portions.
- The secret to ultimate flavor: a good, sharp cheddar and a generous crack of black pepper right before it goes in the oven.