Ingredients
The following ingredients have 6 Servings
- 1 Pound bite size broccoli florets
- 6 Tablespoons butter (divided)
- 3 Cloves garlic (finely minced)
- 3 Tablespoons all-purpose flour
- 2 Sprigs of fresh thyme (with the leaves removed from the stems)
- 1 teaspoon of salt (divided)
- 1 teaspoon of ground black pepper (divided)
- ¼ teaspoon of cayenne pepper powder
- 1 ¾ Cup milk
- 1 Cup sharp cheddar cheese (freshly grated)
- ½ Cup asiago cheese (freshly grated)
- ¼ Cup plain breadcrumbs
- ¼ Cup parmesan cheese (freshly grated)
Instruction
- Preheat the oven to 400 degrees Fahrenheit and spray a casserole dish of your choosing or an 8x8 casserole dish with non-stick spray.
- Steam the broccoli for 5 minutes in a pan with a steamer basket in 1-2 inches of water.
- Remove the broccoli from the pan and set aside.
- While the broccoli is cooking, heat 4 tablespoons of the butter in a large pan over low-high heat then add the garlic and stir while cooking for 1 minute.
- Add the flour, thyme leaves, ½ teaspoon of salt, ½ teaspoon of pepper and cayenne powder to the pan and stir to combine.
- Let it cook as you stir for about 2 minutes, or until it starts to bubble and thicken.
- Gradually whisk in the milk and continue whisking for another 3-4 minutes or until it thickens up.
- Add in the cooked broccoli, cheddar and asiago cheese and stir to combine until completely melted.
- Pour the mixture into the prepared baking dish and set aside.
- Add the breadcrumbs, parmesan, remaining ½ teaspoon of salt and pepper to a medium size bowl and stir to combine.
- Melt the remaining 2 tablespoons of butter in the microwave then pour it over the breadcrumb mix and stir again to combine.
- Sprinkle the crumbs over the broccoli mix and cover with non-stick foil.
- Bake for 15 minutes, then uncover it and bake for another 4-5 minutes, or until the top turns a light golden color.
- Remove the pan from the oven and let it cool for a few minutes before serving with crackers or as a side dish.
