Ingredients:

  • 5 cups (600 grams) fresh broccoli florets, chopped into bite-sized pieces
  • 1 tablespoon salt (for blanching water)
  • 4 tablespoons (56 grams) unsalted butter, divided
  • 4 tablespoons (60 grams) all-purpose flour
  • 3 cups (710 ml) whole milk
  • 2 cups (225 grams) freshly grated sharp cheddar cheese (mature)
  • 1 teaspoon Dijon mustard (optional)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt (for sauce)
  • ¼ teaspoon black pepper, freshly ground
  • 1 cup (50 grams) Panko breadcrumbs
  • 2 tablespoons (28 grams) unsalted butter, melted (for topping)
  • 1 tablespoon fresh parsley, finely chopped (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease an 8x8 inch (20x20 cm) casserole dish lightly with butter or cooking spray.
  2. Blanch the Broccoli: Bring a large pot of salted water to a rolling boil. Add the broccoli florets and cook for 2 to 3 minutes until they are bright green and tender-crisp.
  3. Shock and Drain: Immediately drain the broccoli and transfer it to an ice bath or rinse with cold water to stop the cooking process. Drain thoroughly and set aside, ensuring all excess water is removed.
  4. Toast the Topping: In a small skillet, melt 2 tablespoons of butter. Add the Panko breadcrumbs and sauté over medium heat for 3-5 minutes, until golden brown and fragrant. Remove from heat and stir in the chopped parsley (if using). Set aside.
  5. Make the Roux: In the medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the 4 tablespoons of flour. Cook, stirring constantly, for 1 to 2 minutes until the roux looks like wet sand and has a nutty aroma.
  6. Add the Liquid: Slowly whisk in the cold whole milk, pouring it in a steady stream. Continue whisking until the sauce is smooth and lump-free. Bring the mixture to a gentle simmer, whisking frequently until it thickens (about 5-7 minutes).
  7. Season and Finish the Sauce: Remove the pan from the heat. Stir in the grated cheddar cheese, Dijon mustard, garlic powder, salt, and pepper until the cheese is completely melted and the sauce is smooth and velvety. Taste and adjust seasoning as needed.
  8. Combine: Place the drained, cooled broccoli into a large mixing bowl. Pour the cheese sauce over the broccoli and gently fold the mixture together until the florets are completely coated.
  9. Transfer: Scrape the mixture evenly into the prepared casserole dish.
  10. Top and Bake: Sprinkle the toasted Panko topping evenly over the surface. Bake for 25 to 30 minutes, or until the sauce is bubbling around the edges and the topping is deeply golden brown.
  11. Rest: Remove from the oven and allow the casserole to rest for 10 minutes before serving. This resting period helps the sauce set up properly.