Ingredients

The following ingredients have 10 Servings
  • 1 sleeve of Saltine or RITZ Crackers (crushed)
  • 8 ounces freshly grated extra-sharp cheddar cheese (2 cups)
  • 6 Tablespoons unsalted butter (melted)
  • 2 large garlic cloves (minced)
  • Salt & pepper
  • 2 Tablespoons all-purpose flour
  • 1 ¼ cups heavy cream
  • ¾ cup low-sodium chicken broth
  • 16 ounces frozen broccoli florets (thawed)
  • 16 ounces frozen cauliflower florets (thawed)
  • 2 teaspoons dried ground mustard

Instruction

  • Adjust the oven rack to the middle position and preheat to 450 degrees F.
  • In a medium bowl add the crushed crackers, 4 tablespoons of melted butter, 1/4 cup of shredded cheddar cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine and set aside.
  • In a large dutch oven or heavy-bottomed pot, over medium heat add the remaining 2 tablespoons of butter, garlic, and flour. Stir constantly until golden and fragrant, about 1-2 minutes. Slowly whisk in the cream and broth. Stir in broccoli, cauliflower, dry mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and then reduce heat to medium-low and simmer covered, stirring occasionally, until broccoli and cauliflower are nearly tender, 5-8 minutes. Remove pot from heat and stir in remaining cheese until incorporated.
  • Pour mixture into a 9×13-inch, or any other 3-quart baking dish and top with cracker crumbs. Bake for 10-15 minutes, or until crumbs are golden brown and crisp. Cool for 10 minutes before serving.