Broccoli and Cheddar Bake
Broccoli and Cheddar Bake
Ingredients
For the Broccoli Bake
- 1 1/2 pounds broccoli florets, cut into bite-sized pieces
- 2 cups sharp cheddar cheese, shredded, divided
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk, whole milk recommended
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg, ground
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 2 min•🌡️ 375
- 2
Steam or blanch the broccoli florets until they are crisp-tender, about 3 to 5 minutes. Drain them very well to remove excess water, then spread them evenly in the prepared baking dish.
⏱️ 7 min
- 3
In a medium saucepan, melt the unsalted butter over medium heat. 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 until the mixture is smooth. Bring it to a gentle simmer, whisking constantly, until the sauce thickens, which should take about 3 to 5 minutes.
⏱️ 5 min
- 5
Remove the saucepan from the heat. Stir in 1 1/2 cups of the shredded sharp cheddar cheese, Dijon mustard, ground nutmeg, 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 broccoli in the baking dish, ensuring all the florets are coated.
⏱️ 1 min
- 7
In a small bowl, combine the Panko breadcrumbs, the remaining 1/2 cup shredded sharp cheddar cheese, and the grated Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
⏱️ 2 min
- 8
Bake for 20 to 25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
⏱️ 25 min•🌡️ 375
- 9
Let the broccoli and cheddar bake stand for 5 minutes before serving to allow it to set slightly.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli and Cheddar Bake
Ingredients
For the Broccoli Bake
- 1 1/2 pounds broccoli florets, cut into bite-sized pieces
- 2 cups sharp cheddar cheese, shredded, divided
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk, whole milk recommended
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg, ground
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 2 min•🌡️ 375 - 2
Steam or blanch the broccoli florets until they are crisp-tender, about 3 to 5 minutes. Drain them very well to remove excess water, then spread them evenly in the prepared baking dish.
⏱️ 7 min - 3
In a medium saucepan, melt the unsalted butter over medium heat. 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 until the mixture is smooth. Bring it to a gentle simmer, whisking constantly, until the sauce thickens, which should take about 3 to 5 minutes.
⏱️ 5 min - 5
Remove the saucepan from the heat. Stir in 1 1/2 cups of the shredded sharp cheddar cheese, Dijon mustard, ground nutmeg, 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 broccoli in the baking dish, ensuring all the florets are coated.
⏱️ 1 min - 7
In a small bowl, combine the Panko breadcrumbs, the remaining 1/2 cup shredded sharp cheddar cheese, and the grated Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
⏱️ 2 min - 8
Bake for 20 to 25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
⏱️ 25 min•🌡️ 375 - 9
Let the broccoli and cheddar bake stand for 5 minutes before serving to allow it to set slightly.
⏱️ 5 min