Ingredients
The following ingredients have 8 Servings
- 2 pounds broccoli (about 2 large heads), crowns and stalks cut into 1-inch pieces
- 1 1/2 teaspoons kosher salt, divided
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk or half-and-half
- 2 1/2 cups shredded sharp cheddar cheese (about 8 ounces), divided
- 1 1/2 cups crushed buttery round crackers, such as Ritz (about 24 crackers or 1 sleeve)
Instruction
- Heat the oven to 375°F and boil water. Arrange a rack in the middle of the oven and heat to 375°F. Meanwhile, bring a large pot of water to a boil over medium-high heat.
- Boil the broccoli. Add the broccoli and 1 teaspoon of the salt to the boiling water. Cook until vibrant green and tender, 3 to 5 minutes. Drain the broccoli and set aside. (Skip this step if using frozen broccoli.)
- Make the cheese sauce. Melt the butter in a large oven-safe skillet over medium heat. Add the flour and cook, stirring frequently, for 1 minute. Add the milk or half-and-half and stir vigorously to avoid clumping until smooth. Cook, stirring frequently, until thickened, about 5 minutes. Add 2 cups of the cheese and the remaining 1/2 teaspoon salt and stir until melted and smooth. Remove the pan from the heat.
- Add the broccoli to the cheese sauce and top the casserole. Add the drained broccoli and stir to combine. Sprinkle the crackers and remaining 1/2 cup of cheese evenly over the top.
- Bake the broccoli casserole 15 to 18 minutes. Bake until the cheese on top is melted, the crackers are golden-brown, and the sauce is bubbly, 15 to 18 minutes. Remove from the oven and let cool for 5 minutes before serving.
