Broccoli and Cheese Casserole
Claire
ingredients
- Topping
- 2 slices white sandwich bread, torn into quarters
- 1 tbsp unsalted butter, melted
- Filling
- Salt
- 2 lbs broccoli, florets trimmed to 1 in pieces, stalks chopped medium
- 3 tbsp unsalted butter
- 1 garlic clove, minced
- 1/2 tsp dry mustard
- Pinch cayenne pepper
- 3 tbsp unbleached all-purpose flour
- 1 1/2 cups whole milk
- 1 cup low-sodium chicken broth
- 8 oz cobly cheese, shredded
- 4 oz sharp cheddar cheese, shredded
directions
- 1
For the topping: Process the bread and butter in a food processor until coarsely ground; set aside.
- 2
For the filling: Preheat oven to 400 degrees. Boil broccoli for 3 minutes. Drain broccoli and leave it in the colander; set aside.
- 3
Meanwhile, melt the butter in a medium saucepan over medium heat. Stir in the garlic, mustard, and cayenne; cook until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, until the flour turns golden, about 1 minute. Slowly whisk in the milk and broth; bring to a simmer and cook, whisking often, until large bubbles erupt at the surface and the mixture is slightly thickened, about 5 minutes. Off the heat, whisk in the colby and cheddar. Season to taste with salt.
- 4
To assemble and bake: Spread the broccoli in a 13 by 9-inch baking dish. Whisk the cheese sauce again briefly and pour over the broccoli. Sprinkle with the bread-crumb topping. Bake until golden brown and bubbling around the edges, about 15 minutes. Cool for 5 minutes before serving.
Source: Claire
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