Ingredients:

  • 700g fresh broccoli, cut into bite-sized florets
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 30g unsalted butter
  • 30g all-purpose flour
  • 475ml 2% milk
  • 225g extra-sharp cheddar cheese, freshly grated
  • 0.5 tsp dry mustard
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 60g panko breadcrumbs
  • 30g finely grated parmesan cheese
  • 15g unsalted butter, melted

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Drop the broccoli florets in for 2 minutes until bright green and crisp-tender. Drain immediately and shock in ice water to stop the cooking process; drain again and pat dry.
  2. In a large skillet over medium heat, melt 30g of butter. Sauté the diced onion and minced garlic until translucent and fragrant.
  3. Whisk in the flour and cook for 1 minute to remove the raw flour taste. Slowly stream in the milk, whisking constantly until the mixture thickens and coats the back of a spoon.
  4. Remove the skillet from heat. Fold in 3/4 of the grated extra-sharp cheddar, dry mustard, nutmeg, salt, and pepper until the sauce is glossy.
  5. Fold the blanched broccoli into the cheese sauce. Transfer the mixture to a 2-quart baking dish.
  6. In a small bowl, combine panko breadcrumbs, parmesan cheese, and 15g melted butter. Top the casserole with the remaining cheddar and the panko mixture.
  7. Bake or broil at 190°C for 20 minutes until the topping is golden brown and the sauce is bubbling.