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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

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.

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.

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.

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.

Pour the cheese sauce evenly over the broccoli in the baking dish, ensuring all the florets are coated.

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.

Bake for 20 to 25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.

Let the broccoli and cheddar bake stand for 5 minutes before serving to allow it to set slightly.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

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.

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.

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.

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.

Pour the cheese sauce evenly over the broccoli in the baking dish, ensuring all the florets are coated.

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.

Bake for 20 to 25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.

Let the broccoli and cheddar bake stand for 5 minutes before serving to allow it to set slightly.
