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Ingredients:

• 1 large head of broccoli (about 4-5 cups of florets)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1.5 cups milk (whole milk works best)
• 2 cups shredded cheese (a mix of sharp cheddar and mozzarella is great)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• (Optional: A pinch of nutmeg or mustard powder)

Instructions:

1. Prep the Oven & Broccoli: Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil.
2. Blanch: Add your broccoli florets to the boiling water and cook for 2-3 minutes. You want them to be bright green but still crisp.
3. Shock: Immediately transfer the broccoli to a bowl of ice water to stop the cooking. Drain thoroughly and place the florets in a casserole dish.
4. Make the Cheese Sauce (Saucepan Method):

• In a saucepan, melt the butter over medium heat.
• Whisk in the flour and cook for 1 minute, stirring constantly.
• Slowly pour in the milk, whisking continuously to prevent lumps.
• Continue cooking and whisking until the sauce simmers and thickens (about 3-5 minutes).
• Remove from heat. Add the seasonings and 1.5 cups of the shredded cheese. Stir until the cheese is completely melted and the sauce is smooth.

5. Make the Cheese Sauce (Microwave Option):

• In a large microwave-safe bowl, melt the butter (about 30-45 seconds).
• Whisk in the flour, then slowly whisk in the milk and seasonings.
• Microwave on HIGH for 2-3 minutes, stopping to whisk every 60 seconds, until the sauce is thick.
• Stir in 1.5 cups of the shredded cheese until melted.

6. Assemble & Bake:

• Pour the cheese sauce evenly over the blanched broccoli in the casserole dish.
• Sprinkle the remaining 1/2 cup of cheese on top.
• Bake at 400°F for 10 minutes, or until the sauce is bubbly and the cheese on top is golden brown.

Want more delicious recipes that are easy to make (and maybe even Bigfoot-approved)? 😉

Cheers !

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