Broccoli and Cheddar Bake
Broccoli and Cheddar Bake
Ingredients
For the Broccoli
- 1 pound broccoli florets, fresh, cut into 1-inch pieces
- 1/2 cup water
- 1/2 teaspoon salt
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk, whole
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
In a large pot, bring 1/2 cup of water and 1/2 teaspoon of salt to a boil. Add the broccoli florets, cover the pot, and steam for 3 to 5 minutes, or until the broccoli is tender-crisp. Drain the broccoli well and transfer it to the prepared baking dish, spreading it in an even layer.
⏱️ 10 min
- 3
While the broccoli steams, prepare the cheese sauce. In a medium saucepan over medium heat, melt 1/4 cup of unsalted butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min
- 4
Gradually whisk in the milk, a little at a time, until the mixture is smooth. Continue whisking and cook until the sauce thickens, about 5 to 7 minutes.
⏱️ 7 min
- 5
Remove the saucepan from the heat. Stir in the shredded sharp cheddar cheese, Dijon mustard, garlic powder, onion powder, 1/2 teaspoon of salt, and freshly ground black pepper until the cheese is completely melted and the sauce is smooth and creamy.
⏱️ 3 min
- 6
Pour the cheese sauce evenly over the steamed broccoli in the baking dish, ensuring all the florets are coated.
⏱️ 2 min
- 7
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and 2 tablespoons of melted unsalted butter. Stir until the breadcrumbs are evenly coated.
⏱️ 2 min
- 8
Sprinkle the breadcrumb mixture evenly over the top of the broccoli and cheese sauce in the baking dish.
⏱️ 1 min
- 9
Bake for 25 to 30 minutes, or until the bake is bubbly around the edges and the topping is golden brown and crisp.
⏱️ 30 min•🌡️ 375
- 10
Remove from the oven and let stand for 5 minutes before serving to allow the sauce to set slightly.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli and Cheddar Bake
Ingredients
For the Broccoli
- 1 pound broccoli florets, fresh, cut into 1-inch pieces
- 1/2 cup water
- 1/2 teaspoon salt
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk, whole
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
In a large pot, bring 1/2 cup of water and 1/2 teaspoon of salt to a boil. Add the broccoli florets, cover the pot, and steam for 3 to 5 minutes, or until the broccoli is tender-crisp. Drain the broccoli well and transfer it to the prepared baking dish, spreading it in an even layer.
⏱️ 10 min - 3
While the broccoli steams, prepare the cheese sauce. In a medium saucepan over medium heat, melt 1/4 cup of unsalted butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min - 4
Gradually whisk in the milk, a little at a time, until the mixture is smooth. Continue whisking and cook until the sauce thickens, about 5 to 7 minutes.
⏱️ 7 min - 5
Remove the saucepan from the heat. Stir in the shredded sharp cheddar cheese, Dijon mustard, garlic powder, onion powder, 1/2 teaspoon of salt, and freshly ground black pepper until the cheese is completely melted and the sauce is smooth and creamy.
⏱️ 3 min - 6
Pour the cheese sauce evenly over the steamed broccoli in the baking dish, ensuring all the florets are coated.
⏱️ 2 min - 7
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and 2 tablespoons of melted unsalted butter. Stir until the breadcrumbs are evenly coated.
⏱️ 2 min - 8
Sprinkle the breadcrumb mixture evenly over the top of the broccoli and cheese sauce in the baking dish.
⏱️ 1 min - 9
Bake for 25 to 30 minutes, or until the bake is bubbly around the edges and the topping is golden brown and crisp.
⏱️ 30 min•🌡️ 375 - 10
Remove from the oven and let stand for 5 minutes before serving to allow the sauce to set slightly.
⏱️ 5 min