Broccoli and Cheddar Skillet with Crispy Breadcrumbs
Ingredients
- 1 poundbroccoli
- 3 tablespoonbutter
- 2 tablespoonall-purpose flour
- 1½ cupwhole milk
- 1½ cupsharp cheddar cheese (lightly packed)
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ½ teaspoongarlic powder
- ½ cuppanko breadcrumbs
- 2 tablespoonolive oil
Prep
- 01
Cut 1 pound broccoli into bite-sized florets and steam or boil in salted water for 4–5 minutes until just tender-crisp, then drain well.
- 02
Grate 1 1/2 cups sharp cheddar cheese if using a block.
Method
- 01
Preheat your oven to 400°F.
- 02
Heat 3 tablespoons butter in a large skillet over medium heat. Whisk in 2 tablespoons flour to form a paste, then cook for 1 minute, stirring constantly.
- 03
Slowly pour in 1 1/2 cups milk while whisking to avoid lumps. Cook for 3–4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- 04
Remove from heat and stir in 1 1/2 cups grated cheddar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder until the cheese melts completely and the sauce is smooth.
- 05
Add the cooked broccoli florets to the cheese sauce and gently toss to coat. Transfer the mixture to the skillet or a shallow baking dish.
- 06
In a small bowl, combine 1/2 cup panko breadcrumbs with 2 tablespoons olive oil and a pinch of salt. Spread evenly over the broccoli.
- 07
Bake for 12–15 minutes until the breadcrumbs are golden brown. Let cool for 2 minutes before serving.
Spice Tips
For depth, try a pinch of smoked paprika in the breadcrumb topping. A dash of cayenne in the cheese sauce adds subtle heat. Fresh thyme or dill mixed into the sauce brings brightness.
Make ahead: prepare the broccoli and breadcrumb topping up to 4 hours in advance. Assemble and bake just before serving. Leftovers keep for 2 days in the refrigerator and reheat well in a 350°F oven for 10 minutes.