Description
You will make the ultimate creamy and cheesy broccoli cauliflower casserole using a homemade cheese sauce, avoiding condensed soup. This dish offers pure comfort food satisfaction and works perfectly as a holiday side or an easy main meal. Top it with crunchy breadcrumbs for textural contrast.
Ingredients
Scale
- 1 head broccoli, cut into florets
- 1 head cauliflower, cut into florets
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon paprika
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Gruyère cheese, shredded (or Monterey Jack)
- 1 cup panko breadcrumbs (optional topping)
- 1 tablespoon melted butter (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Blanch the broccoli and cauliflower florets in boiling salted water for 3 minutes. Immediately transfer them to an ice bath to stop the cooking. Drain well.
- Make the cheese sauce: In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Whisk in the flour. Cook, stirring constantly, for 1 minute.
- Slowly whisk in the warm milk until the mixture thickens and coats the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
- Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and paprika.
- Add the shredded cheddar and Gruyère cheese to the sauce, stirring until completely melted and smooth. This is your homemade cheese sauce.
- Gently fold the blanched vegetables into the cheese sauce until they are evenly coated.
- Pour the mixture into the prepared baking dish.
- If you want a topping, combine the panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle evenly over the casserole.
- Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving. Enjoy the connection this food brings.
Notes
- Warming the milk prevents lumps when making the roux and cheese sauce.
- For a low-carb version, skip the breadcrumb topping.
- You can steam the vegetables instead of blanching if you prefer.
- Use high-quality cheeses for the best flavor in your sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 280
- Sugar: Approx. 4g
- Sodium: Approx. 450mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 12g
- Unsaturated Fat: Approx. 8g
- Trans Fat: Approx. 0.5g
- Carbohydrates: Approx. 15g
- Fiber: Approx. 4g
- Protein: Approx. 12g
- Cholesterol: Approx. 50mg