Ingredients

The following ingredients have 8 Servings
  • 1 ½ pounds broccoli florets (stems removed, roughly chopped (about 5-6 cups))
  • 3 cups cooked rice (1 cup uncooked rice, steamed)
  • ¼ cup flour
  • ¼ cup butter
  • 2 cups milk
  • 2 ounces cream cheese (brick style)
  • 2 ½ cups freshly grated sharp cheddar cheese (divided)
  • ½ cup freshly grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon ground mustard
  • ¼ teaspoon black pepper
  • ¼ teaspoon kosher salt

Instruction

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of water to boil. Add broccoli and boil for 2-3 minutes. Drain and set aside.
  • Melt butter in a medium saucepan over medium heat. Whisk in flour, garlic powder, dry mustard and paprika and cook for several minutes until golden. Add milk and bring to a simmer until thickened. Remove from heat and stir in cream cheese, 1 ½ cups of cheddar cheese and ½ cup Parmesan cheese. Stir in salt and black pepper; taste and adjust seasoning as desired.
  • Stir rice, broccoli and cheese sauce together. Pour into a greased 2 quart baking dish and top with remaining cheddar cheese.
  • Bake uncovered at 350 degrees for about 25-35 minutes, or until the sauce is bubbly and the top is golden. Let cool for 5-10 minutes before serving.