Broccoli and Cheese Casserole

Broccoli and Cheese Casserole

Ingredients:

Topping - 

2 slices white sandwich bread (torn into quarters

1 tablespoon unsalted butter, melted

Filling - 

2 pounds broccoli

3 tablespoons unsalted butter

1 medium garlic clove, minced or pressed through a garlic press about 1 teaspoon (somewhat optional)

1/2 teaspoon dry mustard

pinch cayenne pepper

3 tablespoons unbleached all-purpose flour

1 1/2 cup whole milk

1 cup low-sodium chicken broth

8 ounces shredded Colby cheese (about 1 1/3 cup)

4 ounces shredded sharp cheddar cheese (about 1 1/3 cup)

Salt (optional)

Pepper (optional)

Instructions:

For Topping - 

1.  Process bread and butter in food processor until coarsely ground then set aside.

For Casserole - 

2.  Pre-heat oven to 400 degrees.

3.  Bring 4 quarts of water to boil in large pot.

4.  Add 1 tablespoon of salt to water (optional).

5.  Add broccoli to boiling water - cover and cook until broccoli is bright green 3-5 minutes.

6.  Drain the broccoli in a colander - set aside.

7.  In medium saucepan, melt butter.

8.  Stir in garlic, mustard, and cayenne with the melted butter.

9.  Cook butter mixture for about 30 seconds.

10.  Add the flour to the butter mixture - stir constantly for about 1 minute.

11.  The flour should turn golden after mixing for a minute.

12.  Slowly whisk in the broth and milk.

13.  Bring to a simmer and cook.

14.  Whisk often until large bubbles appear and is slightly thickened - about 5 minutes.

15.  Remove from heat.

16.  Whisk in the colby and cheddar.

17.  Season with salt and pepper (optional).

18.  Spread the broccoli in a 13x9 baking dish.

19.  Whisk cheese sauce again and pour over broccoli.

20.  Sprinkle with the bread-crumb topping.

21.  Bake until golden brown and bubbling around the edges - about 15 minutes.

22.  Cool for 5 minutes before serving.

23.  Enjoy.

Mark's Notes - 

The salt, pepper, and garlic in my opinion are completely optional. The cheese provides plenty of favor without the garlic, salt, and pepper.

I made this dish at Maumee Bay for Thanksgiving.  It was one of everyone's favorite sides.

For the  1 1/2 cup whole milk, I had 2% milk and some half and half.  I looked up a conversion.  It said for 1 cup whole milk to use 3/4 cup 2% milk and 1/4 cup half and half.  So, I made the conversion for 1 1/2 cups whole milk based on this conversion from cooking light website.

I got this recipe from Cook's Illustrated with my online subscription.