Ingredients 3/4 cup panko bread crumbs 1 ounce Parmesan cheese, grated (1/2 cup) 3 tablespoons unsalted butter, melted, plus 3 tablespoons unsalted butter Salt and pepper 2 pounds broccoli florets, cut into 1-inch pieces 1 shallot, minced 2 garlic cloves, minced 3 tablespoons all-purpose flour 3 cups half-and-half 6 ounces extra-sharp cheddar cheese, shredded (1½ cups) 2 ounces American cheese, chopped (1/2 cup) 2 teaspoons hot sauce 1 teaspoon dry mustard
Instructions 1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Combine panko, Parmesan, melted butter, and ¼ teaspoon salt in bowl; set aside. 2. Toss broccoli with ½ teaspoon salt in large bowl. Cover and microwave until broccoli is bright green and just tender,8 to 10 minutes. Drain broccoli in colander, then transfer to 13 by 9-inch baking dish. 3. Melt remaining 3 tablespoons butter in medium saucepan over medium heat. Add shallot and garlic and cook until softened, about 2 minutes. Whisk in flour and cook for 1 minute. Slowly whisk in half-and-half. Increase heat to medium-high and bring mixture to boil. Off heat, quickly whisk in cheddar, American cheese, hot sauce, mustard, 1½ teaspoons salt, and ¼teaspoon pepper until smooth. 4. Pour cheese sauce over broccoli in dish and stir to combine. Sprinkle reserved panko mixture over top. Bake, uncovered, until casserole is bubbling around edges and golden brown on top, about 5 minutes. Let cool for 15 minutes. Serve. TO MAKE AHEAD Panko mixture and microwaved, drained broccoli can be refrigerated separately for up to 24 hours. To serve, continue with recipe from step 3, and increase baking time by 5 minutes.
Description Very creamy and cheesy Notes What a nice way to eat your veggies. Works well if you have vegetarians as guests.
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