Cheese & Broccoli Rice Casserole
4 tablespoons butter, plus more for greasing pan
4 cloves garlic, minced
1/4 cup flour
2 cups milk
1 teaspoon dijon mustard
1/2 teaspoon sea salt and fresh black pepper
2 + 1/2 cups cheddar cheese, shredded
1/3 cup fresh Parmesan cheese, shredded
3 cups cooked rice
2 -3 cups cooked broccoli
Grease a 9x13 inch casserole pan. Preheat oven to 400 degrees F.
In a large saucepan melt the butter over low heat; add garlic and saute until fragrant. Whisk in flour and cook 3-4 minutes, whisking constantly. Slowly whisk in milk, mustard and season with salt and pepper, bring to a simmer 4 minutes, whisking occasionally.
Add 2 cups of cheddar cheese and parmessan; stir until mostly melted; remove from heat.
Stir in rice and broccoli florets, pour into casserole pan, sprinkle remaining 1/2 cup cheese over top.
Bake 30 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.