Name: Broccoli and Cheese Casserole with Crunchy Topping
Total time: 1 h 15 min
Ingredients: 3/4 cup panko bread crumbs; 1 ounce Parmesan cheese , grated (1/2 cup); 3 tablespoons unsalted butter , melted, plus 3 tablespoons unsalted butter; Salt and pepper; 2 pounds broccoli florets , cut into 1-inch pieces; 1 shallot , minced; 2 garlic cloves , minced; 3 tablespoons all-purpose flour; 3 cups half-and-half; 6 ounces extra-sharp cheddar cheese , shredded (1½ cups); 2 ounces American cheese , chopped (1/2 cup); 2 teaspoons hot sauce; 1 teaspoon dry mustard

Why This Recipe Works

In developing a recipe for broccoli and cheese casserole, we wanted to make a crowd-pleasing side dish that was ultracreamy and cheesy yet let the broccoli flavor shine. Microwaving fresh broccoli florets before assembling the casserole assured evenly tender broccoli. For a creamy sauce with bold cheese flavor, we built a flour-thickened sauce and folded in extra-sharp cheddar cheese. To ensure that the extra-sharp cheddar didn’t separate, we added a bit of American cheese to the sauce. American cheese contains stabilizers that kept the sauce silky and creamy even when it was exposed to high heat. Garlic, shallot, and dry mustard gave the sauce depth, and a crispy topping of buttery, Parmesan-enhanced bread crumbs provided contrasting crunch.

Before You Begin

If you do not have a bowl large enough to hold 2 pounds of broccoli, microwave the broccoli in two batches for 5 to 7 minutes. Make sure your dry mustard is relatively fresh; its flavor starts to fade a few months after it’s opened.

Instructions

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Combine panko, Parmesan, melted butter, and ¼ teaspoon salt in bowl; set aside.

Toss broccoli with ½ teaspoon salt in large bowl. Cover and microwave until broccoli is bright green and just tender,8 to 10 minutes. Drain broccoli in colander, then transfer to 13 by 9-inch baking dish.

Melt remaining 3 tablespoons butter in medium saucepan over medium heat. Add shallot and garlic and cook until softened, about 2 minutes. Whisk in flour and cook for 1 minute. Slowly whisk in half-and-half. Increase heat to medium-high and bring mixture to boil. Off heat, quickly whisk in cheddar, American cheese, hot sauce, mustard, 1½ teaspoons salt, and ¼teaspoon pepper until smooth.

Pour cheese sauce over broccoli in dish and stir to combine. Sprinkle reserved panko mixture over top. Bake, uncovered, until casserole is bubbling around edges and golden brown on top, about 15 minutes. Let cool for 15 minutes. Serve.

TO MAKE AHEAD Panko mixture and microwaved, drained broccoli can be refrigerated separately for up to 24 hours. To serve, continue with recipe from step 3, increasing baking time by 5 minutes.