Ingredients:

  • 1 lb fresh broccoli florets, cut into bite-sized pieces
  • 3 cups cooked long-grain white rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1.5 cups whole milk
  • 0.5 cup low-sodium chicken broth
  • 2 cups sharp cheddar cheese, freshly grated
  • 4 oz Velveeta cheese, cubed
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • Salt and cracked black pepper to taste
  • 1 sleeve buttery round crackers, crushed
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch ceramic baking dish.
  2. Steam the broccoli florets for approximately 3 minutes until bright green but still firm. Immediately plunge them into ice water to shock them, then drain and pat dry thoroughly.
  3. In a large skillet, melt 4 tablespoons of butter over medium heat. Sauté the diced onion and minced garlic until softened and fragrant.
  4. Whisk in the flour and cook for 1-2 minutes to create a light roux. Slowly pour in the milk and chicken broth while whisking constantly to prevent lumps.
  5. Reduce heat to low. Stir in the cubed Velveeta and grated sharp cheddar, whisking until the sauce is smooth and emulsified. Season with smoked paprika, cayenne, salt, and pepper.
  6. In a large mixing bowl, combine the cooked rice and par-steamed broccoli. Pour the cheese sauce over the mixture and fold gently until evenly coated.
  7. Transfer the mixture to the prepared baking dish. In a small bowl, toss the crushed crackers with 2 tablespoons of melted butter and sprinkle evenly over the top.
  8. Bake for 25-30 minutes, or until the sauce is bubbling and the cracker topping is golden brown and crisp.