Creamy Broccoli Cheddar Bake
This creamy broccoli cheddar bake is a comforting and cheesy casserole, perfect as a side dish or light meal. Tender broccoli florets are enveloped in a rich, homemade cheese sauce and baked until bubbly and golden.
Equipment
- Large Saucepan or Dutch Oven
- Whisk
- 9x13 inch Baking Dish
Ingredients
Main Ingredients
- 4-5 cups Fresh Broccoli Florets cut into bite-sized pieces
- 1/4 cup Butter 4 tablespoons, unsalted
- 1/4 cup All-Purpose Flour
- 2 cups Milk whole milk
- 2 cups Cheddar Cheese freshly shredded sharp or medium cheddar
- 4 ounces Cream Cheese softened
Seasonings
- 1 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt or to taste
- 1/4 teaspoon Black Pepper or to taste
Optional Topping
- 1/2 cup Panko Breadcrumbs Optional
- 1/4 cup Grated Parmesan Cheese Optional
Instructions
Preparation
- Cook the broccoli florets until they are tender-crisp, then drain them well and set aside.
- Melt the butter in a large saucepan over medium heat; then whisk in the flour for 1-2 minutes to form a smooth paste, creating a roux.
Assemble and Bake
- Gradually whisk in the milk until the mixture thickens and simmers for 5-7 minutes, ensuring no lumps.
- Reduce heat to low and stir in cheddar cheese, cream cheese, onion powder, garlic powder, salt, and pepper until the sauce is smooth and creamy; adjust seasonings as needed.
- Fold the cooked broccoli into the cheese sauce, then pour the mixture into a 9x13 inch baking dish.
- Mix Panko breadcrumbs and Parmesan cheese if desired, then sprinkle evenly over the casserole.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until bubbly and golden.
- Let the casserole rest for 5-10 minutes before serving to allow the sauce to set.
Notes
For an extra golden topping, you can briefly broil the casserole for 1-2 minutes at the end of baking, watching carefully to prevent burning. This dish reheats well and can be made ahead of time; simply cover and refrigerate, then bake until heated through and bubbly.