To make Cheesy Broccoli Casserole, just toss blanched broccoli florets in an easy, homemade Mornay cheese sauce and top with cracker crumbs!
In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook, stirring constantly for 3 minutes, without letting the flour brown.
Whisk in milk and bring sauce to a boil. Reduce heat and simmer until sauce has thickened, about 15 minutes. Remove from heat, add cheese, and whisk until the cheese is smooth. Add salt and pepper to taste.
Meanwhile, in a large stock pot, bring 4 quarts water and 2 tablespoons salt to boil. Add the broccoli and cook until just tender, about 3 to 4 minutes. Drain well and pat dry.
Stir the broccoli into the cheese sauce. Set the pan over low heat and cook, stirring often until the sauce is heated, about 2 minutes.
Pour the broccoli mixture into a 2-quart casserole dish. Sprinkle evenly with cracker crumbs. Serve hot.
To make the broccoli ahead of time:
To add the broccoli if cooked ahead, or if using store-bought frozen broccoli.