Broccoli Rice Casserole: Silky Sauce, 40 Min

Instructions:

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Drop the broccoli florets in for 60 seconds, then immediately drain and plunge into ice water. Pat the broccoli thoroughly dry.
2. In a large skillet or saucepan, melt 4 tbsp of butter over medium heat. Sauté the diced onion until translucent (about 4 minutes), then add minced garlic and cook for 30 seconds.
3. Sprinkle 1/4 cup all purpose flour over the onions and butter. Cook for 2 mins, whisking constantly until the mixture smells slightly nutty. This cooks out the raw flour taste.
4. Slowly pour in the 1.5 cups whole milk and 1 cup chicken broth, whisking vigorously. Simmer for 3-5 mins until the sauce thickens enough to coat a spoon. Turn off the heat.
5. Remove the sauce from heat and stir in 6 oz of the grated sharp cheddar cheese, smoked paprika, ground mustard, and black pepper until the cheese is completely melted and the sauce is smooth.
6. In a large bowl (or right in the skillet if it's oven safe), combine the cooked rice, blanched broccoli, and cheese sauce. Gently fold until evenly coated.
7. Transfer the mixture to a greased baking dish (if not using the skillet). In a small bowl, mix panko breadcrumbs, 2 tbsp melted butter, and parmesan cheese. Sprinkle the topping over the casserole.
8. Bake for 25 minutes until the sauce is bubbly and the topping has achieved a deeply golden colored, shattering crust.
9. Let the dish sit for 5 mins before serving. This allows the sauce to set, ensuring a clean scoop rather than a runny mess.