Cheesy Broccoli

Cheesy Broccoli
Serves 6

3 heads broccoli
2 tablespoons salt
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon mustard powder
1 teaspoon Tabasco
½ teaspoon nutmeg
2 teaspoons salt
1 teaspoon pepper
1=3/4 cups shredded sharp cheddar cheese (or more to suit)
smoked or regular paprika

1. Trim broccoli by cutting off the end and peeling off the tough outer layers. Cut the florets from the stems in 4- to 5-inch lengths. Cut each of the 3 florets into about 6 long spears, keeping individual florets intact as much as possible. Rough chop the stems into 2- to 3-inch pieces. 

2. Bring a pot of water to boil. Add 2 tablespoons salt and the broccoli. Return to a boil and blanch for 2 to 3 minutes until the broccoli begins to soften. Rinse under cold water in a colander and set aside to drain. It is vital that the broccoli drain at least an hour, otherwise the cheese sauce will be watery.

3. Preheat oven to 350°. Butter a casserole dish large enough to hold the broccoli.

4. Make the cheese sauce: Melt the butter in a saucepan over low heat. Add the flour, stir to blend, and cook for 5 minutes over low temperature. Do not let brown. Heat milk in the microwave until hot. Slowly whisk the hot milk into the flour. Sprinkle the mustard powder over the sauce, add Tabasco, nutmeg, 2 teaspoons salt, and 1 teaspoon pepper. Whisk until smooth. Increase heat to medium. Stir in 1½ cups of the cheese. Switch to a wooden spoon and continue to stir until cheese has melted and the sauce is thick but not pasty. Add more milk if required: no need to preheat additional milk. Taste and add additional cheese, salt, and pepper as needed.

5. Place drained broccoli in the casserole dish. Add half the cheese sauce and toss. Add additional cheese sauce until the broccoli is cloaked in sauce. Sprinkle the top with the remaining cheese, then the paprika. Bake until bubbly, about 25 minutes. Serve hot.

   Photo: Lynn Donaldson