Broccoli And Cheese Casserole

Ingredients

• 2 pounds broccoli – cut into bite-size florets
• 5 ounces buttery round crackers – crushed into coarse crumbs
• 3 tbsp unsalted butter – melted (for topping)
• 1 onion – finely chopped
• 2 cloves garlic – minced
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp dijon mustard
• 12 ounces cheddar cheese – shredded
• 1 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 0.25 tsp cayenne pepper

Instructions

1. Heat the oven to 375°F (190°C). Bring a large pot of water to a boil.
2. Add the broccoli to the boiling water and blanch until bright green and crisp-tender, 2–3 minutes. Drain well, rinse under cold water to stop the cooking, and pat very dry; set aside.
3. In a medium bowl, combine the buttery round crackers with the melted unsalted butter until evenly moistened; set the crumb topping aside.
4. In a large saucepan over medium heat, melt the unsalted butter. Add the onion and cook, stirring, until translucent and tender, 4–5 minutes; add the garlic and cook 30 seconds more.
5. Sprinkle in the all-purpose flour and cook, stirring constantly, until foamy and no longer raw-smelling, about 1 minute.
6. Gradually whisk in the whole milk and bring to a gentle simmer, whisking often, until thick enough to coat the back of a spoon, 5–7 minutes. Off the heat, whisk in the dijon mustard, kosher salt, black pepper, cayenne pepper, and the cheddar cheese until smooth and fully melted.
7. Add the drained florets to a large mixing bowl, pour the cheese sauce over, and fold to coat evenly. Transfer the mixture to a 9×13-inch (3-quart) baking dish and spread in an even layer.
8. Sprinkle the cracker crumb topping evenly over the surface.
9. Bake until the casserole is bubbling at the edges and the topping is golden, 20–25 minutes; for extra color, broil 1–2 minutes at the end, watching closely.
10. Let rest 5–10 minutes before serving so the sauce sets slightly.