Description
This Ultimate Cheesy Broccoli Bake features tender broccoli florets smothered in a rich, homemade cheddar cheese sauce and topped with golden, buttery breadcrumbs. It’s the perfect comfort food side dish that transforms simple vegetables into something extraordinary—ideal for holidays, potlucks, or weeknight dinners.
Ingredients
Scale
For the Broccoli:
- 2 pounds fresh broccoli (about 2 large heads), cut into bite-sized florets
- 1 tablespoon salt (for blanching water)
For the Cheese Sauce:
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 4 ounces cream cheese, softened
- 2½ cups sharp cheddar cheese, freshly shredded (divided)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg (optional)
For the Topping:
- 1 cup panko breadcrumbs
- 3 tablespoons melted butter
- ¼ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
- Pinch of salt
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray and set aside.
- Blanch the Broccoli: Bring a large pot of salted water to a rolling boil. Add the broccoli florets and blanch for 3-4 minutes until bright green and just tender-crisp (not mushy). Immediately drain and rinse under cold water to stop the cooking process. Drain thoroughly and set aside.
- Make the Roux: In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Once melted and foaming, add the flour and whisk continuously for 1-2 minutes until the mixture turns light golden and smells slightly nutty. This is your roux—it should be smooth and paste-like.
- Create the Cheese Sauce: Gradually pour in the warm milk while whisking constantly to prevent lumps. Continue whisking and cooking for 4-5 minutes until the sauce thickens enough to coat the back of a spoon. Reduce heat to low.
- Add the Cheese: Stir in the softened cream cheese until completely melted and smooth. Add 2 cups of the shredded cheddar cheese (reserving ½ cup for later), garlic powder, onion powder, salt, pepper, and nutmeg. Stir until the cheese is completely melted and the sauce is silky smooth. Taste and adjust seasonings as needed.
- Combine Broccoli and Sauce: Place the drained broccoli florets in your prepared baking dish. Pour the cheese sauce evenly over the broccoli, using a spoon to gently toss and ensure all florets are well coated. Sprinkle the remaining ½ cup cheddar cheese over the top.
- Prepare the Topping: In a small bowl, combine the panko breadcrumbs, melted butter, Parmesan cheese, garlic powder, and a pinch of salt. Mix with a fork until the breadcrumbs are evenly coated with butter and resemble wet sand.
- Add Topping and Bake: Sprinkle the breadcrumb mixture evenly over the broccoli and cheese sauce. Bake uncovered for 25-30 minutes until the casserole is bubbling around the edges and the topping is golden brown and crispy.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes serving easier. Garnish with fresh parsley if desired.
Notes
- Don’t Skip Blanching: Blanching the broccoli ensures it’s perfectly tender without becoming mushy during baking. Raw broccoli won’t cook through properly in the oven.
- Cheese Shredding: Always shred cheese fresh from the block. Pre-shredded cheese contains cellulose (anti-caking agent) that prevents smooth melting.
- Sauce Consistency: If your sauce seems too thick, add milk one tablespoon at a time. If too thin, simmer a bit longer until it coats the spoon.
- Preventing Soggy Casserole: Make sure broccoli is thoroughly drained after blanching. Excess water will make your dish watery.
- Crispy Topping: For an extra-crispy topping, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 1/8 of recipe)
- Calories: 285
- Sugar: 5g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg