Target: 6 × 4 inches · landscape

Classic Broccoli and Cheese Casserole

70 min · 8 servings

Ingredients

□ 2 lb broccoli florets, cut bite-size

□ 6 tbsp unsalted butter, divided

□ 1/4 cup all-purpose flour

□ 2 cups whole milk

□ 1 cup low-sodium vegetable broth

□ 1 tsp kosher salt

□ 1/2 tsp dry mustard

□ 1/4 tsp freshly ground black pepper

□ 8 oz sharp cheddar, freshly grated

□ 1 cup buttery round crackers, finely crushed

1. Heat oven to 375 F and butter a 9-by-13-inch dish. Blanch broccoli florets 2 minutes, then drain very well.

2. Cook butter and flour into a pale roux. Whisk in milk and vegetable broth; simmer until the sauce coats a spoon.

3. Season sauce off heat and melt in cheddar. Fold in broccoli and spread in the dish; chill up to 1 day if making ahead.

4. Top with buttered cracker crumbs and bake until bubbling and golden. Rest 10 minutes before serving.

Cook’s note: Dry the blanched broccoli well so its water does not loosen the cheddar sauce.