If you’ve ever had to bribe a kid to eat their greens (or, let’s be honest, bribed yourself), this cheesy broccoli bake is for you. Broccoli is one of the healthiest vegetables out there. It’s packed with fiber, vitamin C, vitamin K, and antioxidants, and it belongs to the cruciferous family, which is known for its health benefits. But a lot of kids, and plenty of grown-ups too, just don’t love the taste. That’s where the cheese comes in. A silky cheddar sauce blankets every floret and mellows the flavor, and a golden breadcrumb topping adds a satisfying crunch, so even the most devoted broccoli hater might go back for seconds. It’s also very easy to make, with simple ingredients and no fancy techniques. With Thanksgiving just a few weeks away, it’s a great dish to bring to a gathering. It travels well, feeds a crowd, and adds something green to the table that everyone will eat.
Ingredients for Cheesy Broccoli Bake:
Butter– Butter does double duty here. Part of it is melted with the flour to build the base of the cheese sauce, and the rest is mashed with the breadcrumbs for a rich, golden topping. Cut the butter into small pieces before melting so it melts evenly and doesn’t scorch.
Unbleached All-Purpose Flour– Cooked together with the butter, the flour forms a sauce base, which thickens the sauce and gives it a smooth, creamy texture. Whisk it into the melted butter and let it cook for a minute or two before adding the water, which helps remove any raw flour taste. Whisking constantly while you add the liquid is the secret to a sauce with no lumps.
Water– Using water instead of milk makes the sauce a bit lighter than it otherwise would be. It’s also a nice shortcut, since you don’t need to measure out dairy. Add it slowly while whisking so the sauce thickens evenly. If you’d like a richer, creamier sauce, you can swap in milk.
Cheddar Cheese– This is the star that wins over the broccoli skeptics. Cheddar is a source of protein and calcium, and its bold, tangy flavor stands up well to the broccoli. Sharp cheddar gives the most flavor, while mild is a good choice if you’re cooking for picky eaters.
Sea Salt & Black Pepper– Cheddar is already salty, so add the seasoning gradually and taste the sauce before it goes over the broccoli. A little freshly ground black pepper adds a gentle warmth that brings out the cheese flavor.
Broccoli– Broccoli is a nutrient powerhouse, seriously. It´s loaded with vitamin C, vitamin K, fiber, and sulforaphane, a compound that’s been studied for its antioxidant properties. You definitely want to be getting this cruciferous, powerful, little vegetable into your diet and the diets of people you love. Hopefully this recipe makes it easy for you.
Try to cut the florets into similar, bite-sized pieces so they cook evenly, and make sure they’re dry before adding the sauce so the bake doesn’t turn watery. Don’t worry if the broccoli goes in raw: it softens in the oven while staying tender and bright green.
Bread Crumbs– The breadcrumbs add the contrast that makes this dish so good: a crisp, buttery crunch on top of the creamy sauce. Panko gives an extra-crispy result. Mashing the crumbs with the butter before sprinkling helps them brown evenly, and watching them closely under the broiler is key, since they go from golden to burnt in seconds. For a gluten-free version, use gluten-free breadcrumbs.
Ingredients:
- 3 tbsps Butter (divided)
- 1/4 oz Unbleached All Purpose Flour
- 1 1/4 cups Water
- 6 ozs Cheddar Cheese (shredded)
- Sea Salt & Black Pepper (to taste)
- 4 cups Broccoli (chopped into florets)
- 1/3 cup Bread Crumbs
Directions:
- Preheat the oven to 375ºF (190ºC). Grease a baking dish.
- Melt 2/3 of the butter in a large pot over medium heat. Once melted, add the flour and whisk well to combine. While whisking vigorously, slowly add the water. Allow the mixture to thicken, whisking occasionally, for about two minutes.
- Add the cheese, salt, and pepper and whisk well to combine. Set aside.
- Add the broccoli to the baking dish. Pour the cheese sauce all over the broccoli, and mix with a spoon to coat well. Bake, uncovered, for 30 minutes, until bubbling.
- Meanwhile, add the breadcrumbs and remaining butter to a small bowl and mash together with your fingers or a spoon.
- Sprinkle the breadcrumb mixture over the top of the broccoli. Set the oven to broil and return the broccoli to the oven for one to two minutes or until the breadcrumb topping has browned lightly.
- Let the broccoli rest for five to ten minutes before serving. Enjoy!
Notes:
- Leftovers- Refrigerate in an airtight container for up to three days.
- Serving Size- One serving is about 1 1/4 cups.
- Make it Vegan- Use vegan butter and cheese.
- More Flavor- Add minced garlic and paprika to the cheese sauce. Use milk or cream instead of water.
- Additional Toppings- Chopped parsley.
- Gluten-Free- Use gluten-free breadcrumbs.
Health Insights:
- Bone Health- This recipe is rich in calcium and phosphorous, which are essential for maintaining strong and healthy bones. The cheddar cheese and broccoli are good sources of these minerals.
- Immune System- The broccoli in this recipe provides a significant amount of Vitamin C, a powerful antioxidant that helps boost the immune system and protect the body against harmful free radicals.
- Heart Health- The monounsaturated fats present in this recipe, primarily from the butter and cheese, can help to improve heart health by reducing levels of ‘bad’ LDL cholesterol and increasing ‘good’ HDL cholesterol.
*Makes 4 servings
