Ingredients:

  • 1.5 lbs (680g) fresh broccoli florets, cut into bite-sized pieces
  • 1 tbsp (15ml) olive oil
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) whole milk
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1.5g) ground nutmeg
  • 1/4 tsp (1.5g) garlic powder
  • 2 cups (225g) shredded sharp cheddar cheese
  • 1/2 cup (50g) shredded Monterey Jack cheese
  • 1 cup (60g) panko breadcrumbs
  • 2 tbsp (28g) unsalted butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the baking dish.
  2. Lightly steam or boil broccoli until tender-crisp, about 5-7 minutes. Toss with olive oil, salt, and pepper and set aside.
  3. Melt butter in a skillet. Whisk in flour and cook for 1 minute (roux). Gradually whisk in milk until smooth. Bring to a simmer, then reduce heat and cook until thickened, about 3-5 minutes.
  4. Remove from heat. Stir in salt, nutmeg, garlic powder, cheddar cheese, and Monterey Jack cheese until melted and smooth.
  5. Pour cheese sauce over the cooked broccoli in the prepared baking dish.
  6. In a small bowl, combine panko breadcrumbs and melted butter.
  7. Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 20-25 minutes, or until golden brown and bubbly.
  8. Let cool for a few minutes before serving the Cheesy Broccoli Casserole.