Cheesy Baked Broccoli Casserole: Creamy, Golden and So Good Even the Kids Ask for Seconds

Ingredients for Cheesy Broccoli Casserole

This recipe fills a 9×13-inch baking dish, about 8 servings.

For the broccoli

• 2 large heads of broccoli: about 2 pounds, cut into bite-size florets. You can also use 2 bags (16 oz each) of frozen florets.
• Salt: for the cooking water.

For the cheese sauce

• 3 tablespoons butter: the base of the sauce.
• 3 tablespoons all-purpose flour: thickens the sauce so it becomes silky and creamy.
• 2 cups whole milk: warm, so the sauce comes together without lumps.
• 2 cups shredded sharp cheddar cheese: divided. Sharp cheddar gives the most flavor.
• ½ cup grated Parmesan cheese: adds a deep, savory note.
• 1 garlic clove: minced.
• ½ teaspoon salt.
• ¼ teaspoon black pepper.
• A pinch of ground nutmeg: an old trick that makes cheese sauces taste richer.

For the topping

• 1 cup shredded mozzarella cheese: for that beautiful, stretchy cheese pull.
• ½ cup panko breadcrumbs: optional, for extra crunch.

A Note About the Cheese

Shred your own cheese if you can. Pre-shredded cheese is coated with starch to keep it from clumping, and that can make your sauce grainy. A block of cheddar and a box grater take only a few minutes and give a much smoother sauce.

You can swap the cheddar for Monterey Jack, Colby or Gruyère, or use a mix of whatever cheeses you have in the fridge.