Broccoli Cheddar Casserole
The age broccoli and cheese gets a much needed upgrade for the holiday season with a velvety cheese sauce.
Ingredients
- 2 lb fresh broccoli florets broken into bite size pieces
- ¼ cup unsalted butter
- 1 small shallot diced
- ¼ cup flour
- 2 cups milk or half and half
- 4 oz cream cheese
- 3 cups cheddar cheese or cheddar jack
- 2 tbsp dijon mustard
- salt and pepper
- ½ cup ritz crackers
- cooking spray
Instructions
- Preheat the oven to 350°
- Bring a large pot of salted water to a boil. Add in florets and boil for 3-5 minutes, or until bright green and tender. Strain and set aside
- Meanwhile, in a saucepot, add butter and diced shallots. Cook for 2 minutes or until the shallots are tender
- Sprinkle flour over the shallots, and whisk until no dry flour remains. Continue to cook for 1 minute.
- Pour in milk and whisk to combine. Bring to a simmer and allor to thicken, about 5 minutes.
- Once the sauce coats a spoon, whisk in mustard and cheese, until cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- Add in broccoli to cheese sauce and mix gently to combine. Pour into a greased casserole dish.
- Top with crushed crackers and spray liberally with cooking spray. Bake for 15-20 minutes until crackers are golden brown and the sauce is bubbling. Serve immediately.