Classic Broccoli and Cheese Casserole

Briefly blanched broccoli is folded into a smooth cheddar sauce, then baked beneath a crisp buttered cracker topping for a classic side dish.

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

9-by-13-inch baking dish · Large pot · Medium saucepan · Whisk · Colander · Clean kitchen towel

Keep the sauce smooth

Remove the pan from heat before adding cheddar, and stir each handful until melted before adding the next.

Prep ahead

Refrigerate the broccoli and sauce in the dish for up to 1 day; store crumbs separately and add them just before baking.

01. Heat oven to 375 F and coat the 9-by-13-inch dish with butter so the casserole releases cleanly.

02. Blanch broccoli florets 2 minutes, then drain and dry them well to keep excess water out of the sauce.

03. Whisk flour into melted butter and cook to a smooth, pale roux without browning it.

04. Whisk in milk and vegetable broth gradually; simmer until glossy and thick enough to coat a spoon.

05. Take the sauce off heat, season it, then stir in cheddar a handful at a time for a creamy finish.

06. Fold in the broccoli and spread evenly in the dish; cover and chill up to 1 day without the crumbs for make-ahead.

07. Toss cracker crumbs with melted butter and bake at 375 F for 25 to 30 minutes, longer if the casserole is chilled, until bubbling and golden.

08. Rest the casserole 10 minutes so the sauce settles, then serve while the topping is crisp.