Homemade Mac and Cheese Casserole
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Servings: 8
- Course: Side Dish
Whole-wheat pasta and lots of fresh broccoli add a little wholesomeness to this classically indulgent comfort food.
Reynolds Kitchens tip
Want to skip the cooking spray? Line your dish with Reynolds Wrap® Non-Stick Aluminum Foil with the non-stick, dull, side facing food and there’s no need to spray.
- 8 ounces whole-wheat rotini pasta
- 3 cups fresh broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 1/2 cups milk
- 8 ounces cheddar cheese, shredded
- 4 ounces reduced-fat cream cheese, cubed and softened
- 1/2 cup fine dry Italian-seasoned bread crumbs
- Reynolds Wrap® Aluminum Foil
Preheat oven to 350°F. Line a 2-quart casserole dish with Reynolds Wrap® Aluminum Foil. Spray the foil with non-stick cooking spray*. Set aside.
Cook the pasta in a large pot according to the package directions; add the broccoli for the last 3 minutes of cooking. Drain in a colander; set aside.
Melt 2 tablespoons butter in the pot over medium heat. Add the onion and garlic; sauté about 5 minutes, until onion is tender. Stir in flour, salt and black pepper. Add the milk all at once. Continue cooking while stirring constantly, until bubbly and slightly thickened. Add cheddar cheese and cream cheese; stir until melted. Stir cooked pasta and broccoli into cheese sauce. Spread evenly in the foil-lined casserole dish.
Melt the remaining 2 tablespoons of butter. Stir melted butter and breadcrumbs in a small bowl until combined. Sprinkle evenly over pasta.
Bake uncovered, about 25 minutes until bubbly and the center of the casserole reaches 165°F. Let stand for 10 minutes before serving.