Categories: Side Dish

Ingredients

• 2 slices white bread, cubed
• 1 T. butter, melted
• 2 C. broccoli florets
• Salt
• 3 T. unsalted butter
• 1 garlic clove, minced
• 1/2 t. dry mustard
• Pinch cayenne pepper
• 3 T. flour
• 1 1/2 C. whole milk
• 1 C. chicken broth
• 2 C. colby, grated
• 1 C. sharp Cheddar, grated
• Freshly ground pepper

Directions

1. Preheat oven to 400°. Spray a 9×13” baking pan or shallow casserole dish of a similar size with cooking spray.

2. Topping: In a food processer, combine bread and butter and pulse until coarsely ground, about six 1-second pulses; set aside.

3. Filling: Bring 4 quarts of water to boil in a large pot. Add broccoli and 1 tablespoon salt, cover and cook until broccoli is bright green and crisp-tender, about 5 minutes. Drain broccoli; set aside.

4. Melt butter in a medium saucepan over medium heat. Stir in garlic, mustard and cayenne; cook until fragrant, about 30 seconds. Add flour and cook, stirring occasionally, until flour turns golden, about 1 minute. Slowly whisk in milk and broth. Bring to a simmer and cook until mixture is slightly thickened, about 5 minutes. Remove from heat, whisk in Colby and Cheddar cheeses. (See note.) Season to taste with salt and pepper.

5. Spread broccoli in prepared baking pan. Whisk cheese sauce again briefly and pour over broccoli. Sprinkle with bread-crumb topping. Bake until golden brown and bubbling around the edges, about 20 minutes. Remove from oven, cool for 5 minutes and serve

6. Note: For a variation, add a jar of diced pimentos, drained, after stirring in the Colby and Cheddar cheeses.

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