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Ingredients
- 1/4 cup butter, divided into 3 tablespoons and 1 tablespoon
- 3 tablespoons all-purpose flour
- 1 1/2 cups 2% milk
- 1 1/2 teaspoons kosher salt, plus more as needed
- Pinch freshly grated nutmeg
- Freshly ground black pepper
- 2 pounds broccoli (about 4 heads), cut into small florets (about 6 to 8 cups of florets)
- 1 cup grated sharp Cheddar (about 4 ounces)
- 1/2 cup crushed cornflakes
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Details
Servings 8
Preparation time 20mins
Cooking time 40mins
Preparation
Step 1
Preheat to 450 degrees F.
Spray a 8-by-8-by-2-inch baking dish, 11 x 7 baking dish, or an 8-cup gratin dish with non stick spray.
Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly.
Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
Meanwhile, cut the broccoli florets in uniform pieces, a little longer than an inch. Arrange evenly and close together in a glass or ceramic dish. Add 1/2 tablespoons of water to dish. Cover tightly with plastic wrap, and microwave 2 to 3 minutes until crisp-tender.
Place the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
Bake until lightly browned and bubbly, 15 to 20 minutes. Remove from oven and sprinkle the cornflakes over the broccoli and cheese and dot with the remaining tablespoon of butter. Bake for an additional 10 minutes or until cornflakes are browned. Serve immediately
Calories:
Total dish 1405
176 per 1 cup serving?
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