Baked Broccoli Cheesy: A Flavourful Side Dish

Although I love heaping my plate high with a diversity of vegetable choices, my family is not quite convinced. Broccoli is the natural place to begin, because although the little tree-like stalks of broccoli are just as fun to eat as they are to look at-well, that’s what I say is my dinnertime pitch. Up to this point, the first step I have taken in my journey toward my goal of showcasing roasted broccoli- indeed, all broccoli sides-in the most straightforward manner, has been to marry broccoli florets with flavors I enjoy.

This cheesy baked broccoli has been the most successful venture I’ve undertaken up to this point. In this recipe, broccoli is roasted to crisp tender beneath a layer of protective mozzarella and Parmesan cheeses. The sauce is a rich and creamy Alfredo sauce. Due to the fact that it’s golden brown and bubbly when it emerges from the oven, everyone-starting with my kids-forgets this is the veggie side dish that we will be having for the evening as they devour it.

Why You’ll Love It

Ultimately, all that matters is that the cheese sauce is there. This broccoli bake represents the pinnacle in cheesy sides, all thanks to a genius grocery shortcut-in a jar Alfredo sauce!-and a couple of cheeses.

And it’s so simple to put together. This comforting broccoli bake takes just ten minutes of hands-on work, and you don’t even have to precook the broccoli.

Key Ingredients in Cheesy Baked Broccoli

Slice fresh broccoli stalks and florets into one-inch-sized pieces. If you are using already-cut broccoli florets, make sure those florets you use are not bigger than one inch in diameter, so they can cook through in the oven.

Fold in shredded mozzarella cheese into the sauce and save some for topping the broccoli with.

Adding parmesan cheese to the cheesy topping brings about a nutty salty flavour and even golden brown when baked.

If you are out of the urge or time to make a creamy sauce from scratch, buying a jar of Alfredo sauce and using it as a shortcut at the grocery store is wise. These days, in our search for the best Alfredo sauce, we have carried out a recent taste test of nine different kinds.

Ingredients

• 1 1/2 pounds broccoli crowns (about 3 medium) or broccoli florets
• 1 small yellow onion
• 4 ounces low-moisture mozzarella cheese, divided
• 1/2 ounce Parmesan cheese (2 tablespoons grated)
• 1 tablespoon unsalted butter, plus more for the baking dish
• 1 teaspoon Italian seasoning
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt, plus more as needed
• 1 (about 16-ounce) jar Alfredo sauce
• 1/2 cup whole or 2% milk, or water

Instructions

• Preheat oven at 400 degrees F. Position a rack in the upper third of the oven. Butter an 8-inch square baking dish or a two-quart baking dish using unsalted butter.
• Trim and cut larger stalks crosswise into 1/2-inch-thick pieces for a total of about 9 cups. Cut 1 1/2 pounds broccoli crowns or florets into 1-inch pieces.
• DICE one small yellow onion to make one-quarter cup. If using, shred four ounces of low-moisture mozzarella cheese using the large holes of a box grater-or substitute one cup of store-bought shredded mozzarella cheese. If using, shred half an ounce of Parmesan cheese about two tablespoons using the small holes of a box grater-or simply measure two teaspoons of grated Parmesan cheese from the supermarket.

• In a Dutch oven or a large skillet with high sides, heat one tablespoon of unsalted butter over media heat. Add the onion, one teaspoon of Italian spice, half a teaspoon of black pepper, and one-fourth of a teaspoon of kosher salt. Cook the onions over media heat for about five minutes, occasionally stirring the onions until they are translucent and caramelized.
• Add in half of the mozzarella cheese, one jar of Alfredo sauce-about 16 ounces-along with ½ cup of milk or water. Bring this to a simmer, tossing frequently, until the cheese is melted. Taste and then season with kosher salt if needed.
• Turn off the heat, remove the skillet, and add broccoli when it’s fully dipped in the sauce. Mix it well and transfer it to the baking dish. Spread a uniform layer of the mixture in it, and sprinkle the remaining mozzarella and Parmesan cheese over it.
• Roast the broccoli on the baking sheet for about thirty minutes-to catch any drips-until it’s tender and the sauce is bubbly. Let the sauce rest ten minutes before serving so that it can thicken.

Recipe Notes

Make ahead: Broccoli can be chopped and placed in a covered container and refrigerated for as long as two days.

You can store leftovers in the refrigerator for up to four days if you store them in an airtight container.

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