Ingredients:

  • 2 lbs fresh broccoli florets, cut into bite-sized pieces
  • 1 tbsp salt
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 sleeve Ritz crackers, crushed
  • 4 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add broccoli florets and cook for exactly 3 minutes until bright green and barely fork-tender.
  2. Immediately drain broccoli in a colander and rinse with cold water to stop the cooking process.
  3. Melt 1/2 cup butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until it smells nutty.
  4. Gradually pour in warmed milk, whisking constantly until the sauce thickens to a heavy cream consistency.
  5. Remove saucepan from heat and stir in cheddar cheese, garlic powder, paprika, salt, and pepper until smooth.
  6. Preheat oven to 350°F (175°C).
  7. Fold the blanched broccoli into the cheese sauce in a large bowl until fully coated.
  8. Pour the mixture into a 9x13 inch baking dish and smooth the top.
  9. Combine crushed Ritz crackers, melted butter, and Parmesan cheese in a small bowl; sprinkle evenly over the casserole.
  10. Bake for 25-30 minutes until edges are bubbling and the topping is a deep mahogany-colored brown.