Broccoli and Cauliflower Cheese Casserole

Broccoli and Cauliflower Cheese Casserole

Broccoli and cauliflower baked in a cheese cream sauce.

Active Time
15 mins
Total Time
40 mins
Yield
8 servings

How to Make It

1. Step
Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
2. Step
Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
3. Step
Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
4. Step
Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

Ingredients

  • 1 pound broccoli crowns, cut into small pieces
  • ½ pound cauliflower, broken into small florets
  • ¼ cup butter
  • 2 tablespoons all-purpose flour
  • 1?¼ cups half-and-half
  • ½ teaspoon Dijon mustard
  • ? cup grated Cheddar cheese
  • ½ cup grated Parmesan cheese
  • .063 teaspoon paprika
  • salt and ground black pepper to taste
  • 3 tablespoons grated Cheddar cheese
  • 2 tablespoons bread crumbs

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