Description
This homestyle broccoli cheese bake is a creamy, dreamy side dish that brings pure warmth to any meal. Simple to make and always a family favorite.
Ingredients
Scale
- Main Ingredients:
- 4 cups fresh broccoli florets, chopped bite-sized
- 2 cups sharp cheddar cheese, freshly grated
- 2 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- Flavor Boosters:
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Pinch of ground nutmeg
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 1/2 cup panko breadcrumbs
Instructions
- Prep the Broccoli:: Okay, first things first, let’s get that broccoli ready for our broccoli cheese bake. You’ll want to chop your fresh broccoli into bite-sized florets. I usually aim for pieces that are roughly the same size so they cook evenly. Then, give them a quick steam or blanch until they’re tender-crisp – not mushy! I usually steam mine for about 3-4 minutes. You want them bright green and still with a little bite. This is where I always forget to salt the water, but it’s okay, the cheese sauce will make up for it. Drain them really well, because extra water means a watery sauce, and nobody wants that!
- Make the Roux:: Now for the magic! Grab a saucepan, melt that unsalted butter over medium heat. Once it’s all bubbly and happy, whisk in the all-purpose flour. Keep whisking, like you’re trying to win a culinary marathon, for about a minute or two. It should form a thick paste, smelling a bit nutty. This is your roux, the foundation of our creamy broccoli cheese bake sauce. Don’t let it burn, hon! I’ve had a few scorched roux incidents, and it just makes the whole kitchen smell like regret. Keep it moving!
- Build the Sauce:: Slowly, slowly pour in the whole milk, whisking constantly to avoid any lumps. This step takes a bit of patience, but it’s so worth it for a smooth sauce. Once all the milk is in, let it come to a gentle simmer, still whisking, until it thickens up nicely. It should coat the back of a spoon. This is where the sauce starts to smell utterly delicious, like pure comfort. I always get a little excited at this point, knowing the broccoli cheese bake is almost there.
- Add the Cheese & Seasonings:: Take your sauce off the heat. Now, stir in that freshly grated sharp cheddar cheese. Keep stirring until it’s all melted and gloriously smooth. This is where the real transformation happens! Add your garlic powder, onion powder, a tiny pinch of nutmeg, and that secret weapon, Dijon mustard. Stir it all together. Taste it! Does it need a little salt? A grind of black pepper? Remember, the cheese is salty, so go easy at first. This is your broccoli cheese bake, so adjust to your liking.
- Combine Everything:: Gently fold the steamed broccoli florets into your magnificent cheese sauce. You want every floret coated in that creamy goodness. I usually use a rubber spatula for this, being careful not to smash the broccoli. Transfer this delightful mixture into a baking dish. I often use an 8×8 or 9×13, depending on how many hungry mouths I’m feeding. Sometimes, I even sneak a little taste right here. Oops!
- Bake to Golden Perfection:: Sprinkle those panko breadcrumbs evenly over the top of your broccoli cheese bake. Pop it into a preheated oven (I usually do 375°F or 190°C) for about 20-25 minutes, or until it’s bubbly around the edges and the breadcrumbs are golden brown and crispy. Oh, the smell! It’s pure kitchen heaven. Let it cool for a few minutes before serving, because that molten cheese can be a bit feisty. That golden top, that bubbling cheese, it just makes me smile every time.