Ingredients

The following ingredients have 4 Servings
  • 2.5-3 lbs broccoli
  • 2 Tbsp butter
  • 1 small yellow onion (diced)
  • 3 garlic cloves (pressed)
  • 1/3 cup all purpose flour
  • 2 cups whole milk
  • 2 tsp Dijon mustard
  • 8 oz grated sharp cheddar cheese
  • 8 oz shredded Italian cheese mix
  • salt
  • fresh cracked black pepper
  • 1 cup Panko
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp salted butter (melted)

Instruction

  • Preheat the oven to 375° Lightly grease a 9x9 casserole dish (or 9x13 casserole dish)
  • In a large pot, bring water to boil and blanch broccoli florets for about 2-3 minutes. Drain well and set aside.
  • In a large pot, melt butter over medium heat and add diced onion. Cook until onion is transparent. Add pressed garlic and saute just until garlic is fragrant.
  • Sprinkle flour over onions, stir, and cook until paste is formed. SLOWLY, start pouring in milk, whisking constantly. Keep slowly whisking until sauce thickens.
  • Stir in Dijon mustard, salt, and pepper.
  • Gradually add your cheeses, while stirring slowly, until all melted and smooth.
  • Take off heat and stir in broccoli florets. Mix it well and transfer into the casserole dish.
  • In a small bowl, combine Panko and grated Parmesan. Mix and pour melted butter over it. Mix well and sprinkle the mixture evenly over the casserole.
  • Bake for 20-25 minutes.