Ingredients:

  • 2 lbs fresh broccoli florets, cut into bite-sized pieces
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 2 cups sharp cheddar cheese, freshly grated
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground nutmeg
  • salt to taste
  • black pepper to taste
  • 1 cup panko breadcrumbs
  • 3 tbsp unsalted butter, melted
  • 1/4 cup parmesan cheese, grated

Instructions:

  1. Bring a large pot of salted water to a boil. Blanch broccoli florets for 2-3 minutes until bright green but firm. Drain immediately and toss with lemon juice.
  2. Spread the blanched broccoli on a clean kitchen towel and pat thoroughly dry to remove excess moisture.
  3. Melt 4 tbsp butter in a saucepan over medium heat. Whisk in flour and minced garlic, cooking for 1-2 minutes until fragrant.
  4. Gradually whisk in warmed milk, stirring constantly until the sauce thickens to a coating consistency.
  5. Remove sauce from heat and fold in sharp cheddar cheese, smoked paprika, and nutmeg until smooth.
  6. Fold the dried broccoli into the cheese sauce until heavily coated, then pour the mixture into a 9x13 inch baking dish.
  7. Combine melted butter, panko breadcrumbs, and grated parmesan in a small bowl and sprinkle evenly over the casserole.
  8. Bake at 350°F (175°C) for 30-35 minutes until the edges are bubbling and the topping is golden brown.