Ingredients:

  • 1 lb Fresh Broccoli Florets
  • 1 tsp Salt (for blanching)
  • 4 Tbsp Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 2 cups Whole Milk
  • 1/2 tsp Dijon Mustard
  • 1/4 tsp Ground Black Pepper
  • Pinch of freshly grated Nutmeg
  • 1 1/2 cups Sharp Cheddar Cheese, freshly grated (divided)
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish.
  2. Blanch the broccoli florets in salted boiling water for 2–3 minutes until tender-crisp. Immediately plunge into an ice bath to stop cooking, then drain thoroughly.
  3. Make the Roux: In a medium saucepan, melt the 4 Tbsp butter over medium heat. Whisk in the flour and cook gently for 1–2 minutes until slightly nutty.
  4. Build the Sauce Base: Gradually whisk in the milk. Bring to a gentle simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).
  5. Finish the Cheese Sauce: Remove from heat. Whisk in the Dijon mustard, pepper, nutmeg, and 1 cup of the grated cheddar until smooth. Taste and adjust seasoning.
  6. Assemble: Gently fold the drained broccoli into the cheese sauce. Pour the mixture into the prepared baking dish.
  7. Prepare Topping: In a small bowl, toss the Panko breadcrumbs with the 2 Tbsp melted butter. Mix in the remaining 1/2 cup of grated cheddar.
  8. Bake: Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 30–35 minutes, or until the filling is bubbling hot and the topping is deeply golden brown.
  9. Rest: Let the Creamy Broccoli Casserole rest for 5–10 minutes before serving.