Ingredients:

  • 2 lbs fresh broccoli florets, cut into bite-sized pieces
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 3 cups sharp cheddar cheese, freshly shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground nutmeg
  • Salt to taste
  • black pepper to taste
  • 3/4 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, minced

Instructions:

  1. Blanch the broccoli in boiling salted water for 3 minutes, then immediately plunge into ice water to stop the cooking process.
  2. Drain the broccoli in a colander and pat thoroughly dry with a towel to prevent excess moisture in the casserole.
  3. Melt 4 tbsp of butter in a saucepan over medium heat; whisk in flour for 1-2 minutes until fragrant but pale.
  4. Slowly whisk in milk and simmer until the sauce thickens.
  5. Remove the saucepan from heat and fold in shredded cheddar cheese, garlic powder, smoked paprika, and nutmeg until smooth.
  6. Toss the dried broccoli in the cheese sauce until coated and spread evenly into a 9x13 inch baking dish.
  7. Combine Panko breadcrumbs, 2 tbsp melted butter, and minced parsley, then sprinkle the mixture over the top of the casserole.
  8. Bake at 350°F (175°C) for 20-25 minutes until the edges bubble and the topping is golden brown.