Cheddars Broccoli Cheese Casserole: Rice

Instructions:

1. Steam the broccoli florets for 3–4 minutes until tender-crisp. Place them in a colander and pat dry with paper towels to remove surface moisture.
2. In a large mixing bowl, toss the dried broccoli and cooked rice with melted butter.
3. In a saucepan over medium-low heat, combine cubed processed cheddar and milk. Whisk constantly until smooth and glossy.
4. Stir garlic powder and smoked paprika into the sauce. Gradually fold in 1.5 cups of the shredded sharp cheddar until just melted.
5. Pour the cheese sauce over the broccoli and rice mixture, folding gently to coat evenly.
6. Spread the mixture into a 9x9 inch baking dish and top with the remaining 0.5 cup of shredded cheddar.
7. Bake at 350°F (175°C) for 20–25 minutes until the edges are bubbling and the top is mahogany-colored.