Ingredients:

  • 2 lbs broccoli florets, cut into bite-sized pieces
  • 4 oz cooked bacon bits
  • 2 cups sharp cheddar cheese, freshly grated
  • 1.5 cups whole milk
  • 3 tbsp unsalted butter
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • salt to taste
  • black pepper to taste
  • 1 cup Ritz crackers, crushed
  • 2 tbsp unsalted butter, melted
  • 0.25 tsp smoked paprika

Instructions:

  1. Preheat oven to 375°F (190°C). Steam or roast the broccoli florets until they are bright green and tender-crisp. Drain thoroughly and pat dry.
  2. In a saucepan over medium heat, melt 3 tbsp of butter. Whisk in the whole milk, Dijon mustard, and garlic powder.
  3. Bring the sauce to a gentle simmer, then remove from heat and stir in the grated cheddar cheese until the sauce is thick and glossy.
  4. In a large mixing bowl, fold the prepared broccoli and bacon bits into the cheese sauce. Spread the mixture evenly into a 9x13 inch baking dish.
  5. Combine crushed Ritz crackers, 2 tbsp melted butter, and smoked paprika. Sprinkle the cracker mixture evenly over the top of the casserole.
  6. Bake for 20-25 minutes until the edges are bubbling and the topping is a deep mahogany-gold.