Ingredients:

  • 3 cups long-grain white rice, cooked and cooled (approx. 1 cup dry)
  • 5 cups fresh broccoli florets, cut into bite-sized pieces
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2.5 cups whole milk, room temperature
  • 8 oz sharp cheddar cheese, freshly grated
  • 4 oz cream cheese, softened
  • 0.5 tsp smoked paprika
  • 0.5 tsp dry mustard powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup Parmesan cheese, grated
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch ceramic baking dish.
  2. Heat 1 tbsp extra virgin olive oil in a skillet. Add 1 diced yellow onion and sauté for 5 minutes until translucent and soft. Add 3 cloves minced garlic for the last minute until fragrant but not browned.
  3. Place 5 cups broccoli florets in a steamer basket for 3-4 minutes until bright green and crisp tender. Note: Do not overcook here, as they will finish in the oven.
  4. Melt 4 tbsp unsalted butter in a large saucepan. Whisk in 1/4 cup all purpose flour and cook for 2 minutes until it smells slightly nutty and looks pale gold.
  5. Slowly whisk in 2.5 cups room temperature whole milk. Simmer gently while whisking for 5-7 minutes until the sauce coats the back of a spoon.
  6. Remove from heat. Stir in 4 oz softened cream cheese until smooth, then fold in 8 oz sharp cheddar, 0.5 tsp smoked paprika, 0.5 tsp dry mustard, 0.5 tsp sea salt, and 0.25 tsp black pepper until completely velvety.
  7. In a large bowl, gently fold together the 3 cups cooked rice, steamed broccoli, sautéed onion/garlic, and the cheese sauce.
  8. Pour the mixture into the prepared dish. In a small bowl, mix 0.5 cup Panko, 0.25 cup Parmesan, and 1 tbsp melted butter, then sprinkle evenly over the top.
  9. Bake for 30 minutes until the edges are bubbling and the topping is golden brown.
  10. Let the dish sit for 5-10 minutes. Note: This allows the sauce to set so it isn't runny when scooped.