Serves

10

Prep time 20 minutes

Cook time 45 minutes

Ingredients

8 Tbsp. (1 stick) unsalted butter, plus more for greasing baking dish

3 lbs. broccoli crowns or broccoli flowerets

1 cup crushed buttery crackers (about 10)

1 yellow onion, diced

1/2 cup all-purpose flour

1 tsp. dry ground mustard

2 cloves garlic, minced

2 cups College Inn® Chicken Broth 

2 cups whole or 2% milk

16 oz. shredded sharp cheddar cheese (4 cups)

1 1/2 tsp. salt

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Directions

  1. Preheat the oven to 425°F. Butter bottom and sides of a 9x13-inch or other 3-qt. baking dish; set aside.

  2. Cut broccoli flowerets into 1-inch pieces, and any large pieces of stalk crosswise into 1/4-inch-thick pieces.

  3. Melt 8 Tbsp. butter in a Dutch oven over medium heat. Transfer 1 Tbsp. to a small bowl, add cracker crumbs and stir to combine; set aside.

  4. Add onion to butter in pan and cook 5 to 6 minutes until softened. Add flour, mustard and garlic; whisk constantly for 1 minute. Continue to whisk while slowly pouring in broth and milk and there are no lumps of flour. Bring to a full simmer over medium-high heat, whisking frequently.

  5. Whisk in cheddar and salt until cheese is melted and sauce is bubbling. Remove pan from heat. Stir in broccoli until well-coated in sauce. Pour into the baking dish and spread into an even layer. Sprinkle buttered cracker crumbs evenly on top.

  6. Bake 30 to 35 minutes until broccoli is tender and sauce is bubbling. Let cool 10 minutes before serving to let sauce thicken.

TIP: Three 1 lb. bags (48 oz. total) frozen broccoli can be used in place of fresh. Thaw according to package directions. Gently squeeze out the excess liquid with your hands, and pat very dry with paper towels before adding to the cheese sauce.

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