A rich, savory combination of tasty flavors, perfect for any social gathering.

12oz broccoli florets (about 6 cups)

2 tbsp vegetable oil

Sea salt and freshly cracked black pepper

4 tbsp unsalted butter

1 small yellow onion, finely chopped

2 cloves garlic, minced

2 tbsp all-purpose flour

2 1/2 cups half-and-half

8oz mild cheddar, shredded (about 2 1/2 cups)

4oz Monterrey Jack cheese, shredded (about 1 1/2 cups)

2 tbsp Dijon mustard

  1. Toss the broccoli florets in the vegetable oil with 1/2 tsp salt and pepper, or to taste.  Spread out on a baking sheet in a single layer, and roast at 450F until broccoli is browned in parts, but not mushy, about 15-20 minutes.  Transfer to a cutting board, and let cool.  Once broccoli is cook, chop roughly.
  2. In a large saucepan, melt butter over medium heat.  Add onion and cook, stirring occasionally, until softened, about 6-8 minutes.  Stir in flour and cook until it has a paste-like consistency, about 3-5 minutes.  Stir in half-and-half and continue to cook, stirring frequently, until mixture begins to simmer and has thickened to a consistency like heavy cream, about 10-15 minutes.
  3. Remove saucepan from heat, and add in cheddar and Monterrey cheeses, stirring until melted.  Add broccoli and mustard, and season with salt and pepper to taste.  Transfer to a serving dish, and serve with your favorite Croccantini.
Original recipe found at foodnetwork.com
  Print Recipe

Do you have an idea for the next great Creation? We’d love to hear from you!

Click Here