Broccoli Cheddar Casserole (Printable Version)
# What You'll Need:
→ Dairy
01 -
80 g unsalted butter, divided
02 -
360 g sharp cheddar cheese, shredded, divided
03 -
360 ml whole milk
04 -
120 ml half-and-half
→ Produce
05 -
1 medium shallot, thinly sliced
06 -
3 cloves garlic, finely chopped
07 -
450 g broccoli florets (about 7 cups), cut into 2.5 cm pieces
→ Pantry
08 -
30 g all-purpose flour
09 -
65 g panko bread crumbs
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon freshly ground black pepper
# Step-by-Step Directions:
01 -
Position a rack in the center of the oven and preheat to 175°C. Grease a 2.5-quart (approx. 2.4 L) casserole dish with cooking spray or butter.
02 -
In a large saucepan over medium heat, melt half of the butter. Add sliced shallots and chopped garlic. Cook, stirring occasionally, until softened, about 3 to 5 minutes, without browning.
03 -
Whisk in the flour, coating the aromatics evenly. Continue to cook, stirring constantly, for 1 to 2 minutes until the mixture becomes lightly golden and fragrant.
04 -
Gradually whisk in whole milk and half-and-half. Add kosher salt and freshly ground black pepper. Reduce heat to low and simmer, stirring frequently, until slightly thickened, about 3 to 5 minutes.
05 -
Remove from heat and stir in 360 g (3 cups) of shredded sharp cheddar until fully melted and smooth.
06 -
Place broccoli florets evenly in the prepared casserole dish. Pour the cheese sauce over the broccoli, ensuring even coverage. In a small bowl, combine panko bread crumbs with the remaining 120 g (1 cup) shredded cheddar cheese. Sprinkle this mixture evenly on top.
07 -
Cover the dish with foil or a lid, and bake in the preheated oven for 20 minutes. Remove the cover and continue baking for an additional 10 to 15 minutes until the topping is golden brown and the casserole is bubbling.
08 -
Remove from oven and let rest briefly. Serve warm as a rich side dish or accompaniment.
# Helpful Notes:
01 -
Using unsalted butter allows precise control over seasoning; reduce added salt if using salted butter. The béchamel sauce should be smooth and creamy, achieved by careful whisking and gradual incorporation of dairy. For enhanced flavor, aged sharp cheddar cheese is recommended. Panko crumbs create a crisp, golden topping that contrasts with the creamy interior.
02 -
Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months. Reheat covered at 175°C for 10 minutes.