Broccoli
3 cups fresh broccoli (approximately 2–2½ pounds of trimmed florets)
Salt for blanching water
Creamy cheddar custard sauce
1 cup real mayonnaise (Duke's or Hellmann's)
1 cup heavy whipping cream
3 large eggs
3 1/2 cups freshly shredded medium or sharp cheddar cheese, divided
3 tablespoons melted unsalted butter
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
1/4 teaspoon seasoned salt, or to taste
1. Prepare the broccoli. Preheat oven to 350°F. Cut broccoli into bite-sized florets. Blanch in boiling salted water for 2–3 minutes, then drain thoroughly. The broccoli should still be slightly firm.
2. Prepare the creamy sauce. Whisk together the mayonnaise, heavy cream, eggs, melted butter, garlic powder, onion powder, salt, and pepper until smooth.
3. Add the cheese. Stir 2 cups of shredded sharp cheddar into the sauce, reserving 1 cup for the topping.
4. Assemble. Butter your 9 × 13 × 2-inch casserole dish. Spread broccoli evenly into the dish and pour the creamy cheese mixture over it. Gently fold together so every piece is coated.
5. Top with cheddar. Sprinkle the remaining cup of cheese evenly over the casserole.
6. Bake uncovered. Bake at 350°F for approximately 20-30 minutes, until the cheese is golden, the edges are bubbling, and the center reaches 160°F.
7. Rest before serving. Allow the casserole to rest for 10–15 minutes so the creamy sauce can finish setting.
