Creamy Broccoli Cheese Macaroni Casserole: The Easy Weeknight Dinner Everyone Asks for Seconds
Some recipes just have a way of becoming instant family legends, and this broccoli cheese macaroni casserole is exactly that. With just a can of broccoli cheese soup and a handful of pantry staples, you can pull together a bubbling, cheesy, comforting dish that feels like it took hours to make — but really comes together in under 45 minutes. It is the kind of dinner that gets requested again and again, and once you make it, you will completely understand why.
Whether you are cooking for picky eaters, a hungry crowd, or just need something reliable on a Tuesday night, this casserole delivers every single time. The creamy soup does all the heavy lifting as the sauce, coating every elbow of macaroni in velvety, cheesy goodness with little pops of broccoli throughout. Let’s get into it.
Ingredients
- 3 cups elbow macaroni, cooked and drained
- 1 can (10.5 oz) condensed broccoli cheese soup
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup milk
- Salt and black pepper to taste
- Optional: 1/2 teaspoon garlic powder for extra depth
Method
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch casserole dish with butter or nonstick spray.
- Cook the elbow macaroni according to the package directions until just al dente. You want it slightly undercooked since it will continue cooking in the oven. Drain and set aside.
- In a large mixing bowl, stir together the condensed broccoli cheese soup, sour cream, milk, and half of the shredded cheddar cheese. Season with salt, pepper, and garlic powder if using. Mix until smooth and well combined.
- Add the cooked macaroni to the bowl and stir everything together until the pasta is evenly coated in the creamy cheese sauce.
- Pour the mixture into your prepared casserole dish and spread it out evenly with a spoon or spatula.
- Sprinkle the remaining shredded cheddar cheese over the top of the casserole in an even layer.
- Bake uncovered for 25 to 30 minutes, or until the casserole is hot and bubbling around the edges and the cheese on top is melted and just beginning to turn golden.
- Remove from the oven and let it rest for about 5 minutes before serving. This helps it set up slightly so it scoops out beautifully.
Tips for Making It Even Better
If you want a little crunch on top, mix together half a cup of breadcrumbs with a tablespoon of melted butter and sprinkle it over the cheese before baking. It bakes up golden and adds a lovely texture contrast to the creamy filling underneath.
You can also stir in a cup of diced cooked chicken or crumbled cooked bacon into the mixture before baking to make this a heartier, protein-packed meal that works well on its own without any sides needed.
Making It Ahead of Time
This casserole is a great make-ahead dish. You can assemble the entire thing up to 24 hours in advance, cover it tightly with foil, and refrigerate it. When you are ready to bake, simply add about 10 extra minutes to the baking time to account for the cold start. It comes out just as perfectly creamy and delicious as if you had made it fresh.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, add a small splash of milk to help loosen up the sauce and warm it gently either in the microwave or in a covered dish in a 325°F oven until heated through. The creaminess comes right back beautifully with just that little bit of added moisture.
