Ingredients:

  • 1.5 lbs frozen broccoli florets, thawed and patted dry
  • 0.5 tsp garlic powder
  • 0.25 tsp salt
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk, room temperature
  • 2 cups sharp cheddar cheese, freshly grated
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
  • 0.5 cup Ritz crackers, crushed
  • 2 tbsp melted butter
  • 0.5 cup parmesan cheese, grated

Instructions:

  1. Place the thawed broccoli florets in a large mixing bowl and toss with garlic powder and salt. Ensure broccoli is patted dry with a paper towel to prevent a watery base.
  2. Melt 4 tbsp of butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until the mixture smells nutty and looks pale gold.
  3. Slowly pour in the milk, whisking constantly to prevent lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
  4. Remove the saucepan from heat and stir in the sharp cheddar cheese, smoked paprika, and black pepper until the sauce is thick, glossy, and smooth.
  5. Pour the cheese sauce over the broccoli in the mixing bowl and fold gently until every floret is submerged.
  6. Transfer the broccoli mixture into a greased 9x13 inch baking dish.
  7. In a small bowl, combine crushed Ritz crackers, melted butter, and parmesan cheese. Scatter the mixture evenly over the top of the casserole.
  8. Bake at 350°F (175°C) for 25–30 minutes until the topping is golden brown and shattering.