Craving cozy with just the right amount of crispy golden goodness? This Cheesy Broccoli & Cheddar Bake is the ultimate in comfort food meets weeknight ease. It’s like a warm hug in casserole form—creamy, cheesy, bubbly, with a perfectly crunchy breadcrumb topping. I love making this on nights when I want something satisfying but don’t feel like fussing over a million ingredients. It’s also one of those magic dishes that gets my kids to willingly eat broccoli—yes, really! Let’s tuck into something special tonight.
Why You’ll Love This Recipe
This dish comes straight from my heart (and my family table). It’s one of those recipes I keep in my back pocket for crazy weeknights or whenever I need a guaranteed crowd-pleaser.
- Quick prep with pantry staples
- Family-friendly (yes, even for picky eaters!)
- Creamy, cheesy, and perfectly comforting
- Easy to make ahead and customize
- That golden, buttery breadcrumb topping—need I say more?
Ingredients Breakdown
Essentials
- 4 cups broccoli florets (about 1 large head)
- 2 cups sharp cheddar cheese, shredded (divided)
- 1 cup whole milk (or 2%)
- 1/2 cup heavy cream (optional for extra lusciousness)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 small onion, finely chopped (optional but recommended!)
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg (optional but delish)
- Salt and black pepper to taste
- Pinch of cayenne or chili flakes (optional for a little heat)
- 1/2 cup breadcrumbs (Panko = max crunch)
- 1 tablespoon melted butter (for the topping)
- Chopped fresh parsley or chives, for a pop of color
Pro Tips
- Gluten-free? Use GF flour + breadcrumbs—works like a charm.
- No heavy cream? Just use 1 1/2 cups milk instead.
- Pre-shredded cheddar is fine, but shredding your own melts like a dream.
- Fresh broccoli is best, but frozen works in a pinch—just thaw and drain well.
- Add a dash of smoked paprika for a subtle smoky note.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar.
- Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2–3 minutes until bright green and barely tender. Drain and immediately plunge into a bowl of ice water. Drain again and set aside.
- In a saucepan, melt 2 tablespoons butter over medium heat. Add the onion (if using) and sauté for 2–3 minutes until soft. Stir in garlic and cook 30 seconds more.
- Sprinkle flour over the mixture and whisk constantly for 1–2 minutes, creating a smooth roux.
- Slowly pour in milk and cream (if using), whisking steadily. Bring to a gentle simmer and cook until thickened, about 3–5 minutes.
- Stir in mustard, nutmeg, salt, pepper, and cayenne if using. Remove from heat and stir in 1 1/2 cups shredded cheddar until melted and creamy.
- Fold the blanched broccoli into the cheese sauce until fully coated. (Add cooked pasta or protein at this stage if desired!)
- Transfer mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- In a small bowl, combine breadcrumbs and 1 tablespoon melted butter. Sprinkle evenly over the cheesy surface.
- Bake uncovered for 20–25 minutes, until bubbling and golden-brown. Optional: Broil for 1–2 minutes for an extra golden top—watch closely!
- Let rest for 5–10 minutes. Garnish with fresh herbs and dish it up warm!
Chef’s Tips and Tricks
- Don’t overcook your broccoli—it should be just tender so it holds up in the bake.
- Whisk the roux constantly to avoid lumps and achieve a silky smooth sauce.
- Taste the sauce before baking—this is your chance to adjust seasoning.
- Broiling at the end is worth it! It gives that irresistible bubbling crust.
- Let the casserole sit before serving so the sauce sets just enough.
Recipe Variations and Serving Suggestions
- Protein Boost: Stir in shredded rotisserie chicken or chopped ham.
- Casserole Style: Add a couple cups of cooked pasta (like shells or macaroni) for maximum comfort.
- Veggie Add-Ins: Mix in sautéed mushrooms, roasted red peppers, or chopped spinach for extra nutrients.
- Dairy-Free Version: Use your favorite plant-based milk, cheese, and butter substitutes. (I love cashew cream for the béchamel!)
- Serve With: A light salad, garlic bread, or as a side to grilled chicken or baked tofu.
FAQs
Can I make this ahead?
Absolutely! You can make the cheese sauce the day before and refrigerate it. When you’re ready to bake, just mix with broccoli, assemble, and pop it in the oven.
Can I use frozen broccoli?
You can! Just make sure it’s thawed and very well-drained before adding to the sauce. Otherwise, it can water down your bake.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave with a splash of milk to revive the creaminess.
Recipe Card
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45–50 minutes
Ingredients:
- 4 cups broccoli florets
- 2 cups shredded sharp cheddar (divided)
- 1 cup whole milk
- 1/2 cup heavy cream (optional)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 small onion, chopped (optional)
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper to taste
- Pinch of chili flakes or cayenne (optional)
- 1/2 cup breadcrumbs
- 1 tablespoon melted butter
- Fresh parsley or chives for garnish
Instructions:
- Preheat oven to 375°F and grease a baking dish.
- Blanch broccoli for 2–3 minutes, then chill in ice water and drain.
- Sauté onion and garlic in butter, then whisk in flour to form a roux.
- Whisk in milk and cream, simmer until thick, stir in cheese.
- Fold in broccoli, transfer to dish, top with cheese and buttered breadcrumbs.
- Bake 20–25 minutes until golden and bubbling. Let rest, then garnish and serve!
Nutrition: approx. 280 calories per serving
If you try this Cheesy Broccoli & Cheddar Bake (or add your own twist!), I’d love to hear about it. Leave a comment below, tag me on Instagram @thekitchensaid, or pin it for later—sharing your kitchen wins makes my day!
