Easy Gouda Cheese & Broccoli Pasta Bake Recipe | Creamy & Cheesy Comfort Food
Creamy, cheesy, and irresistibly comforting — this Gouda Cheese & Broccoli Pasta Bake is the perfect weeknight dinner. Tender pasta tossed with fresh broccoli and smothered in a rich Gouda cheese sauce, baked until golden and bubbly. A wholesome dish that’s both hearty and delicious.
Equipment
- Large pot (for pasta)
- Saucepan (for cheese sauce)
- Steamer or colander (for broccoli)
- Baking dish (9x13 inch)
- Whisk & spatula
- Oven
Ingredients
- 1 lb (450 g) pasta (penne, fusilli, or macaroni)
- 3 cups broccoli florets
- 3 tbsp butter
- 3 tbsp flour
- 3 cups milk
- 1 pinch nutmeg
- 2 cups Gouda cheese, shredded (freshly grated)
- ½ cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded (optional for stretchiness)
- ½ cup breadcrumbs
- 1 small onion, diced
- 2 garlic cloves, minced
- Salt & pepper to taste
- Optional add‑ins: 1 cup cooked chicken, bacon, or mushrooms
Instructions
- Cook pasta: Boil pasta in salted water until al dente. Drain and set aside.
- Prepare broccoli: Steam or blanch broccoli for 2–3 minutes until bright green. Drain.
- Make cheese sauce: Melt butter in a saucepan. Stir in flour to form a roux. Gradually whisk in milk until smooth. Add nutmeg, salt, and pepper. Stir in Gouda until melted and creamy.
- Combine: In a baking dish, mix pasta, broccoli, onion, garlic, and cheese sauce until evenly coated.
- Top: Sprinkle Parmesan, mozzarella, and breadcrumbs over the top.
- Bake: Bake at 375°F (190°C) for 25–30 minutes until golden and bubbling.
- Rest: Let sit for 10 minutes before serving to set layers.
- Tip: Always shred Gouda fresh for smooth melting.
Notes
- Make‑ahead: Assemble and refrigerate overnight; bake before serving.
- Storage: Refrigerate leftovers for up to 3 days.
- Reheating: Warm at 325°F covered with foil; avoid microwaving to prevent sauce separation.
- Common mistakes: Overcooking pasta (mushy), using pre‑shredded cheese (grainy sauce), skipping breadcrumb topping (less crisp).
- Variations: Smoked Gouda with bacon, vegetarian with mushrooms and spinach, or extra‑creamy with cream cheese.
- Pairings: Serve with garlic bread, side salad, and a crisp white wine.