This dish is a delicious and satisfying side the entire family can enjoy.
The broccoli is blanched to retain its bright green color and then coated in a creamy cheese sauce made with cheddar and fontina and seasoned with smoked paprika and garlic powder. Baked to a gooey perfection, it's sure to be a flavor explosion. Serve it alongside your favorite protein and enjoy a meal that's guaranteed to impress.
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes
INGREDIENTS
- 2 large heads of broccoli, chopped into small florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup shredded cheddar cheese, plus more
- ½ cup shredded fontina cheese, plus more
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
METHOD
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Preheat the oven to 375°F (190°C). Spray a 9 x 13-inch (23 x 33cm) baking dish with cooking spray and set aside.
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To a large pot of boiling water, add the broccoli florets and cook them for 3 minutes or until they turn bright green. Drain and transfer the florets immediately to a bowl of ice-cold water to stop the cooking process. Drain the florets again and set aside.
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To a large saucepan over medium heat, add the butter. Once the butter is melted, add the flour, and whisk continuously for 2 minutes or until the mixture turns light brown.
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Gradually add the milk, whisking continuously to break up any lumps, and cook the mixture for 5 minutes or until it thickens.
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Add the cheddar and fontina and stir until the cheeses are melted and the sauce is smooth.
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Season the mixture with the smoked paprika, garlic powder, and salt and pepper to taste.
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Add the blanched broccoli to the prepared baking sheet. Pour the cheese sauce over the broccoli and top with more shredded cheese.
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Place the dish in the oven and bake for 20-25 minutes or until the cheeses are melted and bubbly and the broccoli is tender.
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Remove the dish from the oven and allow it to cool for a few minutes before serving.
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