Ingredients
Scale
- 4 cups fresh broccoli florets
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 4 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (optional)
Instructions
- Wash and cut the broccoli into uniform florets. Blanch in boiling water for 3-5 minutes until slightly tender. Drain well.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually add milk, whisking constantly until thickened, about 5-7 minutes.
- Remove from heat and stir in 3 cups cheddar cheese until smooth. Season with salt and pepper. Combine with drained broccoli, ensuring even coating.
- Pour the mixture into a greased 9×13 inch baking dish. Sprinkle remaining cheddar and breadcrumbs on top. Bake at 350°F (175°C) for 20-25 minutes until golden brown and bubbly.
Notes
- For extra creaminess, use whole milk or half-and-half.
- Add a pinch of nutmeg for enhanced flavor.
- Customize by adding cooked ham, bacon, or chicken.
- Ensure broccoli is well-drained after blanching to prevent sogginess.
- Frozen broccoli florets can be used; thaw and drain thoroughly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg