Broccoli and cheese is a classic American dish enjoyed by children and adults. In most recipes, the broccoli is first steamed or boiled and then topped with a homemade or commercial cheese sauce. In other instances, the dish is baked like a casserole and topped with bread crumbs. This recipe yields approximately 6 servings of baked broccoli and cheese that can be prepared ahead of time and baked as needed or served immediately.
Things You'll Need
- Large sauce pan
- Broccoli florets
- Paper towels
- 9 x13 -inch glass casserole dish
- Small sauce pan
- All-purpose flour
- Grated American cheese
- Grated Parmesan cheese
- Seasoned bread crumbs
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Fill a large sauce pan with water and bring to a boil over medium-high heat. Add four cups of broccoli florets and boil for 2 to 3 minutes. Pour the broccoli and water into a colander and run cold water over the florets to chill slightly. Drain well and pat dry with paper towels.
Grease the bottom and sides of a 9 x13-inch casserole dish with butter, and then arrange the broccoli florets in a single layer on the bottom of the dish. Melt 2 tbsp. butter in a small sauce pan over medium heat.
Add 3 tbsp. all-purpose flour to the melted butter and cook, stirring constantly, for 2 minutes. Add 1 ½ cups of milk to the pan and continue stirring constantly until the mixture comes to a boil.
Add ¼ tsp. pepper and 2 ounces grated American cheese to the boiling milk mixture, and cook until the cheese melts completely, stirring constantly. Add a dash of salt to taste, and then remove from the heat. Allow the mixture to cool to room temperature.
Pour the cheese sauce over the broccoli florets in the casserole dish. Sprinkle 2 tbsp. of grated Parmesan cheese and 1 tbsp. seasoned bread crumbs over the top of the broccoli and cheese mixture.
Preheat the oven to 350 degrees F and place the casserole dish on the middle oven rack. Bake the broccoli and cheese for 15 to 20 minutes or until the broccoli is tender and the ingredients are heated through.