35 minutes
Transform the classic broccoli and cheese casserole with this updated version. It's the perfect balance of tender broccoli and a creamy, cheesy sauce, all topped off with a golden, crispy Parmesan crust.
Panko bread crumbs
cups
Parmesan Cheese, grated
0 oz
Unsalted Butter, divided (3 tablespoons melted)
tablespoons
to taste
to taste
Broccoli, cut into 1-inch pieces
0 lb
Shallots, minced
each
Garlic Clove, minced
each
tablespoons
cups
Extra-Sharp Cheddar Cheese, shredded
0 oz
American Cheese, chopped
0 oz
teaspoons
Dry Mustard
teaspoons
1. Preheat Oven and Prepare Topping
Preheat your oven: Adjust the oven rack to the upper-middle position and preheat the oven to 400 degrees Fahrenheit. Create the topping: In a small bowl, combine the panko bread crumbs, grated Parmesan cheese, 3 tablespoons of melted unsalted butter, and ¼ teaspoon of salt. Set this mixture aside for later.
2. Microwave Broccoli
In a large bowl, toss the broccoli florets with ½ teaspoon of salt. Cover with plastic wrap and microwave until the broccoli is bright green and just tender, about 8 to 10 minutes. Drain the broccoli well in a colander, then transfer it to a 13 by 9-inch baking dish.
3. Sauté Aromatics
In a medium saucepan, melt the remaining 3 tablespoons of unsalted butter over medium heat. Add the minced shallot and garlic, cooking until they have softened, which should take about 2 minutes.
4. Make Cheese Sauce
Whisk the all-purpose flour into the saucepan and cook for 1 minute. Gradually whisk in the half-and-half, then increase the heat to medium-high. Bring the mixture to a boil. Remove from heat and quickly whisk in the shredded cheddar cheese, chopped American cheese, hot sauce, dry mustard, 1½ teaspoons of salt, and ¼ teaspoon of pepper until the sauce is smooth and creamy.
5. Combine and Bake
Pour the cheese sauce over the broccoli in the baking dish. Stir to combine everything evenly. Sprinkle the reserved panko mixture over the top of the casserole. Bake, uncovered, until the casserole is bubbling around the edges and the topping is a golden brown, about 15 minutes. Allow the casserole to cool for 15 minutes before serving.
Use fresh broccoli for the best flavor and texture. Look for firm, dark green florets and sturdy stalks. Avoid yellowing or limp florets. You can include the stems as well; just peel and slice them thinly so they cook at the same rate as the florets.
For the crispy parmesan crust, use a mixture of panko breadcrumbs and freshly grated Parmesan cheese. The panko provides a lighter, crispier texture than regular breadcrumbs, and freshly grated Parmesan will melt and brown better than pre-grated cheese.
Blanch the broccoli in well-salted boiling water for just a minute or two before baking. This will set the bright green color and ensure the broccoli is tender-crisp in the final dish. Immediately shock it in ice water to stop the cooking process.
Bake the dish uncovered to allow the top to become crispy. If you notice the top browning too quickly, you can loosely cover it with foil to prevent burning.
Don’t forget to season each component. Season the béchamel with salt, pepper, and a pinch of nutmeg to enhance the cheese sauce. Taste as you go to ensure the final dish is well-seasoned.
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