Ingredients:
2 tablespoons all-purpose flour
1 cup milk
1 lb (450g) broccoli florets
2 tablespoons butter
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
1/2 cup breadcrumbs
2 tablespoons grated Parmesan cheese
Cooking spray or butter for greasing
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray or butter.
Cook the Broccoli:
Bring a pot of water to a boil. Add the broccoli florets and cook for about 3-4 minutes, until just tender. Drain and set aside.
Make the Cheese Sauce:
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly, to make a roux. Gradually whisk in the milk until smooth and thickened, about 3-4 minutes.
Add the Cheese:
Reduce the heat to low. Stir in the cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper to taste.
Combine Broccoli and Cheese Sauce:
Add the cooked broccoli to the cheese sauce and stir gently to combine, ensuring all florets are coated with the sauce.
Assemble the Casserole:
Transfer the broccoli mixture to the greased baking dish, spreading it out evenly.
Prepare the Topping:
In a small bowl, combine the breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the broccoli and cheese.
Bake:
Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.