1. Homepage
  2. Recipes
  3. Broccoli Cavatappi Cheese Bake

Broccoli Cavatappi Cheese Bake

Section: Satisfying Main Dishes for Every Occasion

Broccoli cavatappi cheese bake combines tender pasta with crisp broccoli and a silky cheese sauce. Begin by boiling cavatappi just shy of al dente, adding broccoli florets to brighten them right at the end. A hearty sauce starts with a butter-flour roux, gradually blended with milk and whisked until smooth and thick. A trio of cream cheese, sharp cheddar, and Parmesan brings rich flavor and velvety texture. Toss everything together, transfer to a baking dish, and finish with a final sprinkle of Parmesan before baking. The result is bubbling, golden, and packed with comfort in every forkful.

Pin This Recipe Share with Friends Share via Email Print the Instructions Go Directly to Recipe
A woman wearing a chef's hat and apron.
Recipe Author Maria
Updated as of Sat, 24 May 2025 20:46:14 GMT
A dish of cavatappi pasta with cheese and broccoli. Bookmark
A dish of cavatappi pasta with cheese and broccoli. | foodbymary.com

This baked cavatappi with broccoli and three cheeses is comfort food at its finest perfect for chilly evenings or when you crave a creamy pasta dish that comes together with just a few simple steps. The bubbly cheese sauce wraps every curve of the pasta and broccoli for that ultimate forkful. This one is in heavy rotation in my kitchen and always wins over my picky eaters.

I first served this to my family after a busy school night and was amazed at how fast it disappeared. Even my husband who claims he is not a broccoli fan went back for seconds.

Ingredients

  • Broccoli: for added color nutrition and a bit of crunch choose heads that feel heavy for their size and have tightly packed florets
  • Cream cheese: for velvety smoothness make sure it is at room temperature so it melts quickly
  • Sharp cheddar cheese: for bold cheesy flavor shred it yourself for the best melt
  • Parmesan cheese: for salty richness use freshly grated if possible for maximum flavor
  • Garlic: adds flavor depth to the sauce use fresh cloves if you can
  • Cavatappi pasta: for lots of sauce-grabbing nooks pick a high-quality brand that holds its shape
  • Unsalted butter: for the creamy roux base opt for good quality butter to avoid extra salt
  • All-purpose flour: thickens the sauce make sure it is fresh to avoid lumps
  • Whole or 2 percent milk: gives you a lush sauce with just the right richness
  • Kosher salt: to enhance and balance all the flavors taste your sauce before baking to adjust

Step-by-Step Instructions

Prep Broccoli and Cheeses:
Trim broccoli stalks and cut into bite-sized florets for even cooking. Cube the cream cheese and grate your cheddar and Parmesan. Mince garlic very fine so it disappears into the sauce.
Boil Pasta and Broccoli:
Add cavatappi to a big pot of heavily salted boiling water. Stir so it does not stick. Two minutes before the pasta is fully cooked stir in broccoli florets. Let broccoli turn bright green and just tender. Drain both in a colander so they stop cooking.
Make Cheese Sauce:
Return the pot to the stove. Melt the butter over medium heat and add minced garlic. Keep the heat gentle and stir for about thirty seconds until the garlic is fragrant. Quickly whisk in the flour to form a paste. Keep stirring until it looks slightly dried and sandy about one to two minutes.
Simmer and Thicken:
Slowly pour in the milk while whisking so you avoid lumps. Bring this to a boil then turn the heat down and stir often until thick enough to coat a spoon. Be patient here as the sauce gets its texture and body.
Add Cheeses and Salt:
Take the pot off the heat. Stir in cubes of cream cheese cheddar half the Parmesan and kosher salt. Mix well until everything melts and the sauce is glossy smooth.
Combine Pasta Broccoli and Sauce:
Add the drained cavatappi and broccoli to the cheese sauce in the pot. Stir gently to coat every piece with sauce.
Bake Until Bubbly:
Pour everything into a 9 by 13 inch baking dish. Sprinkle with leftover Parmesan. Bake at four hundred degrees for about fifteen to twenty minutes. The top should be lightly browned and the sauce will bubble at the edges when ready.
A white bowl filled with a delicious macaroni and cheese dish. Bookmark
A white bowl filled with a delicious macaroni and cheese dish. | foodbymary.com

Cream cheese is my little secret for the silkiest texture. My dad always jokes that our meals are just excuses to eat more sauce and he is not wrong with this one. Big family gatherings feel special when this casserole is on the table.

Storage Tips

Let the casserole cool completely before covering. Store in the fridge for up to four days and reheat portions with a splash of milk to revive the creamy texture. For freezing scoop leftovers into airtight containers and freeze for up to two months.

Ingredient Substitutions

Try cauliflower instead of broccoli for a different crunch. Do not have cavatappi Use penne or fusilli. Swap cheddar for Gruyere or gouda for a new cheesy twist. You can use skim milk but the sauce will be slightly thinner.

A dish of macaroni and cheese with broccoli on top. Bookmark
A dish of macaroni and cheese with broccoli on top. | foodbymary.com

Serving Suggestions

Serve with a crisp green salad or roasted tomatoes for a full meal. Sprinkle with red pepper flakes right before eating to wake up the flavors. Sometimes I offer extra Parmesan at the table for cheese lovers.

Cultural Context

Baked pasta dishes are classics in many Italian-American homes. While Italians might not traditionally bake cheese sauce on pasta adding veggies is a family-friendly twist that feels right at home on a weeknight or for a potluck. This dish brings together comfort and convenience with crowd-pleasing results.

Frequently Asked Questions

→ How do you ensure the broccoli stays vibrant and not mushy?

Add the broccoli to boiling pasta water during the final minute of cooking, then immediately drain for best texture and color.

→ Can other cheeses be substituted for cheddar?

Yes, try Gruyère, fontina, or Monterey Jack for a different flavor profile and melt.

→ What type of pasta works if cavatappi isn’t available?

Short, twisty varieties like fusilli, rotini, or penne are great stand-ins and hold the sauce well.

→ How do you make the cheese sauce creamy and lump-free?

Whisk milk into the roux gradually and stir constantly to keep the mixture smooth before adding cheese.

→ Is it possible to prepare this dish ahead of time?

Yes, assemble entirely, cover, and refrigerate before baking. Add a few extra minutes to baking if cold.

Broccoli Cavatappi Cheese Bake

Twisted pasta, tender broccoli, and a luscious cheese blend baked until bubbling and golden on top.

Prep Time
15 minutes
Cooking Time
35 minutes
Overall Time
50 minutes
Recipe Author: Maria

Dish Category: Main Dishes

Recipe Difficulty: Medium Effort

Cuisine: American

Serves: 8 Serving Size (1 large baking dish)

Dietary Options: Vegetarian

What You’ll Need to Cook

→ Vegetables

Ingredient 01 1 pound (approximately 450 grams) broccoli, cut into 1/2 cm florets

→ Cheeses

Ingredient 02 2 ounces (about 57 grams) cream cheese, cut into 0.5 cm cubes
Ingredient 03 8 ounces (approximately 225 grams) sharp white cheddar cheese, grated
Ingredient 04 2 ounces (about 57 grams) Parmesan cheese, finely grated and divided

→ Pasta

Ingredient 05 1 pound (approximately 450 grams) dried cavatappi pasta

→ Aromatics

Ingredient 06 2 garlic cloves, minced

→ Sauce Base

Ingredient 07 4 tablespoons (about 60 grams) unsalted butter
Ingredient 08 1/4 cup (30 grams) all-purpose flour
Ingredient 09 1 litre whole or 2% milk
Ingredient 10 1 teaspoon kosher salt, plus extra for pasta water

Steps to Prepare

Step 01

Set an oven rack in the middle position and preheat to 200°C.

Step 02

Trim the stalks from the broccoli and cut florets into 1/2 cm pieces. Cube the cream cheese and grate the cheddar and Parmesan cheeses. Mince the garlic cloves.

Step 03

Bring a large pot of heavily salted water to a boil. Add cavatappi pasta and cook 2 minutes less than package instructions for al dente, about 6 minutes. In the final minute, stir in the broccoli florets. Drain both together.

Step 04

Melt unsalted butter in the emptied pot over medium heat. Add minced garlic and cook, stirring, until fragrant, about 30 seconds. Whisk in all-purpose flour until blended and the mixture resembles wet sand, about 1 minute.

Step 05

Gradually whisk in milk, continuing to blend until smooth. Bring to a boil, then lower heat to medium-low. Simmer and stir occasionally until the sauce coats the back of a spoon, 4-7 minutes.

Step 06

Remove pot from heat. Add cream cheese, grated cheddar, half of the Parmesan, and kosher salt. Stir until cheeses are fully melted and sauce is velvety.

Step 07

Add drained cavatappi and broccoli to the cheese sauce, folding gently to coat evenly.

Step 08

Transfer mixture to a 33x23 cm baking dish and spread uniformly. Scatter remaining Parmesan over the surface. Bake until top is golden and sauce is bubbling, 15-20 minutes.

Extra Cooking Tips

  1. For even melting, shred cheese fresh from the block rather than using pre-grated varieties.
  2. Ensure pasta is slightly undercooked before baking to prevent over-softening.

Must-Have Tools

  • Large pot or Dutch oven
  • Box grater
  • Whisk
  • 33x23 cm (9x13-inch) baking dish

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains milk and dairy products
  • Contains wheat (gluten)

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 520
  • Fats: 24 grams
  • Carbs: 57 grams
  • Proteins: 21 grams