Cheese Bake Broccoli Carrots (Printable)

Creamy cheddar-coated broccoli and carrots baked with a crunchy panko topping—warm, satisfying, and vegetarian.

# What You Need:

→ 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

# Steps:

01 - Preheat oven to 350°F (180°C). Grease a medium baking dish.
02 - Steam or blanch broccoli florets and carrot slices for 3 to 4 minutes, until just tender. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly. Gradually add milk, whisking until thickened and smooth.
04 - Remove saucepan from heat. Add shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until cheese is melted and sauce is creamy.
05 - Add cooked broccoli and carrots to the cheese sauce and gently fold to combine. Transfer mixture to the prepared baking dish.
06 - In a mixing bowl, mix panko breadcrumbs, melted butter, and grated Parmesan cheese if using. Sprinkle evenly over the vegetable mixture.
07 - Bake for 25 to 30 minutes, or until the top is golden brown and bubbling. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • This bake is the secret to making veggies irresistible — especially for skeptics at your table.
  • The creamy cheese sauce clings to every tender bite, and the golden crumb topping puts it solidly in comfort food territory.
02 -
  • If the sauce goes grainy, it almost always means you rushed the milk in or used too high heat—I learned to be patient, and my cheesy casseroles were never the same again.
  • Mixing the breadcrumbs with melted butter before topping keeps them from burning; dry crumbs bake up sad and pale, so don’t skip this.
03 -
  • If your veggies are especially watery, pat them dry after steaming for the creamiest result.
  • A pinch of nutmeg in the sauce adds subtle, cozy warmth—try it once and you’ll be hooked.

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