Ingredients
- 2 cups Béchamel sauce
- 24 oz. Broccoli florettes (about 4 heads trimmed)
- 8 oz Cheddar Cheese, cubed
- 1/3 cup plain bread crumbs
- 1/2 cup grated Parmesan
Béchamel sauce
- ½ cup butter
- ½ cup flour
- 1 quart milk
- 4 sprigs fresh thyme, chopped
- ⅛ teaspoon freshly grated nutmeg
- salt
- 1 pinch cayenne pepper, or more to taste
Directions
- Step 1 – Melt butter in a saucepan over low heat. Stir in flour and cook for about 5 minutes.
- Step 2 – Stir in 1 cup cold milk, about 1 minute. Stir in second cup of milk for an additional minute.
- Step 3 – Stir in remaining 2 cups of milk, cayenne pepper, salt, thyme, and nutmeg; bring to a simmer over low heat until sauce begins to thicken, about 10 minutes.
- Step 4 – add cheddar cheese to hot Béchamel sauce, turn off heat, and mix until well-combined
- Step 5 – add broccoli to salted, boiling water for 2 ½ minutes (not to cook, just to start the cooking process and make dark green); remove and drain well
- Step 6 – combine cheese sauce and broccoli, toss gently
- Step 7 – add to baking dish (ideally, broccoli comes up just to the top – too high will leak out, too low will overcook and dry)
- Step 8 – top with fine dusting of plain bread crumbs, and then sprinkle with grated parmesan
- Step 9 – pop into preheated 400 degree oven for 20-25 minutes
Cook’s Notes:
White pepper is more traditional than cayenne for Béchamel sauce