Ingredients:
- 2 lbs fresh broccoli florets
- 1 tsp Kosher salt
- 1 cup water (for steaming/blanching)
- 4 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warm
- 1/4 cup double cream (heavy cream)
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper, freshly ground
- 1/4 tsp salt
- 1 tsp Worcestershire sauce (optional)
- 3 cups sharp Cheddar cheese, freshly grated
- 1 cup Panko breadcrumbs
- 2 Tbsp unsalted butter, melted
- 1 cup crispy fried onions (or French fried onions)
Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
- Bring 1 cup of water and 1 tsp salt to a boil in a large saucepan. Add the broccoli florets, cover, and steam for 3–4 minutes until just tender-crisp (al dente). Immediately drain the broccoli thoroughly and transfer it to the prepared casserole dish.
- In a medium saucepan, melt 4 Tbsp of butter over medium heat. Whisk in the flour until a smooth paste (the roux) forms. Cook for 1–2 minutes, stirring constantly.
- Gradually pour in the warm milk and cream, whisking continuously to prevent lumps. Bring the mixture to a simmer, whisking gently, and cook until the sauce has thickened significantly (about 3–5 minutes).
- Remove the saucepan from the heat. Stir in the Dijon mustard, smoked paprika, 1/4 tsp salt, pepper, and Worcestershire sauce.
- Add the grated sharp Cheddar, stirring until the cheese is completely melted and the sauce is smooth and velvety. Taste and adjust seasoning if necessary.
- Pour the cheese sauce evenly over the steamed broccoli in the baking dish. Gently toss or fold the mixture until all the broccoli is coated.
- In a small bowl, combine the Panko breadcrumbs and the 2 Tbsp of melted butter. Mix well. Scatter the buttered Panko over the broccoli mixture, followed by the crispy fried onions.
- Bake for 25–30 minutes, or until the sauce is hot and bubbly around the edges and the topping is deeply golden brown and crisp.
- Allow the casserole to rest for 5–10 minutes before serving.