Cheese Bake: Broccoli and Carrots (Printable)
Broccoli and carrots in a creamy cheddar sauce, topped with golden panko for a comforting vegetarian dish.
# Ingredient List:
→ Vegetables
01 - 2 cups broccoli florets, fresh or frozen
02 - 2 cups carrots, sliced, 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)
# Directions:
01 - Preheat oven to 350°F. Lightly grease a medium baking dish and set aside.
02 - Steam or blanch broccoli florets and carrot slices for 3–4 minutes until just tender. Drain thoroughly and reserve.
03 - In a medium saucepan over medium heat, melt butter. Add flour, whisking constantly, and cook for 1 minute until smooth.
04 - Slowly pour in milk while whisking until a smooth, thick sauce forms. Remove from heat. Stir in cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix well until cheese is fully melted and the sauce is creamy.
05 - Fold steamed broccoli and carrots into the cheese sauce, ensuring vegetables are evenly coated.
06 - Transfer cheese-coated vegetables to the prepared baking dish, leveling the surface.
07 - In a mixing bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese if using. Sprinkle the mixture evenly over the vegetables.
08 - Bake in preheated oven for 25–30 minutes until the top is golden and the cheese sauce is bubbling. Remove from oven and let stand for 5 minutes before serving.
# Expert Tips:
01 -
- Beneath all that melted cheese, the broccoli and carrots stay just crisp enough for a bit of bite—like a delicious secret in every scoop.
- Even picky eaters have been known to request seconds, making it my go-to for gatherings when I want an easy crowd-pleaser.
02 -
- If you skip letting the bake rest before serving, the cheese sauce will run everywhere instead of staying luscious around the veggies.
- I once forgot to toast the panko in butter and wondered why my topping turned out pale and bland—the butter is essential for that golden crunch.
03 -
- I learned to avoid overblanching the veggies—they finish cooking in the oven, and just-tender is key.
- A final sprinkle of Parmesan over the top right before baking transforms the crust from good to next-level savory.